 |
Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
|
This is adapted from a recipe by Sheila Lukins that I found in the Sunday newspaper supplement, Parade . My wife is a real chicken wing nut , and she ordered me to make them. They are REAL good! Prep time does not include marrinating time. Ingredients:
5 lbs chicken wings, washed,patted dry,and disjointed,tips discarded or saved for stock |
2 tablespoons minced garlic |
1/4 cup butter, melted |
1/4 cup extra virgin olive oil |
4 tablespoons dijon mustard |
4 tablespoons fresh lemon juice |
3 tablespoons worcestershire sauce |
2 -3 tablespoons balsamic vinegar (optional) |
1 tablespoon hot sauce, more to taste (preferably sriracha oriental hot sauce or cholula mexican hot sauce) |
2 teaspoons chili powder, more to taste |
1 teaspoon sweet paprika |
kosher salt |
fresh ground black pepper |
1 red onion, finely diced |
4 scallions, thinly sliced diagonally |
nonstick cooking spray |
Directions:
1. Place wing pieces in a large Ziploc plastic bag.
2. Whisk together all remaining ingredients until thoroughly combined, and pour over the wings.
3. Squeeze air out of bag, seal, and turn and knead until chicken is well coated.
4. Refrigerate overnight, turning and kneading several times.
5. Preheat oven to 375 degrees F, and spray 2 baking sheets with nonstick spray.
6. Divide the chicken and marinade evenly between the pans, and bake for 30 minutes, turning and basting chicken and switching pans after 15 minutes.
7. Reduce temperature to 350 degrees F, turn and baste chicken again, and bake for another 30 minutes or until done, turning, basting, and switching pans after 15 minutes.
8. Transfer wings to a serving dish, and pour and scrape the sauce over them.
9. Serve hot.
10. Serves 6-8.
|
|