Prep 30 mins
Cook 1 hr
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.
- 2267.96 g chicken wings, washed,patted dry,and disjointed,tips discarded or saved for stock
- 29.58 ml minced garlic
- 59.14 ml butter, melted
- 59.14 ml extra virgin olive oil
- 59.16 ml Dijon mustard
- 59.16 ml fresh lemon juice
- 44.37 ml Worcestershire sauce
- 29.58-44.37 ml balsamic vinegar (optional)
- 14.79 ml hot sauce, more to taste (preferably Sriracha oriental hot sauce or Cholula Mexican hot sauce)
- 9.85 ml chili powder, more to taste
- 4.92 ml sweet paprika
- kosher salt
- fresh ground black pepper
- 1 red onion, finely diced
- 4 scallions, thinly sliced diagonally
- nonstick cooking spray
- Place wing pieces in a large Ziploc plastic bag.
- Whisk together all remaining ingredients until thoroughly combined, and pour over the wings.
- Squeeze air out of bag, seal, and turn and knead until chicken is well coated.
- Refrigerate overnight, turning and kneading several times.
- Preheat oven to 375 degrees F, and spray 2 baking sheets with nonstick spray.
- Divide the chicken and marinade evenly between the pans, and bake for 30 minutes, turning and basting chicken and switching pans after 15 minutes.
- 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.
- Transfer wings to a serving dish, and pour and scrape the sauce over them.
- Serve hot.
- Serves 6-8.
I definitely fall into the category of chicken wing nut & loved these. I'd like to point out the following - prep time was somewhere between 5 - 10 min. not more. So, very easy to prepare & tastes great!Thanks!
I reduced the recipe to suit 14 wings and was a bit generous with the marinade - excellent succulent wings. These are suitable for dinner ,main meat dish, tailgate party or as an elegant appetizer. I think they will freeze well. They are going into my favorite's cookbook Thanks Toby for a keeper of a recipe