Recipe by Vina
This was the very first recipe I tried using chicken wings, way back in 1973. These are really crispy, flavorful wings. I love almost all chicken wings, but these have the permanent place as my favorites--totally habit forming! Be sure to use the foil lined pans to bake, or you'll lose half the wonderful crispy coating. Cooking time includes marinating time.
Top Review by ClareVH
These wings were so tasty! I used whole chicken wings, but cut off the tips at the first joint because they always seem to burn and there isn't much meat on them anyway. Three pounds equaled 16 wings for me. I used two baking pans (one on the top rack and one one the bottom rack) and switched them halfway through cooking. In the marinade I used white Balsamic Vinegar and added a few drops of Chipotle Tabasco sauce. I served them with ranch dip and diced jalapenos. They were gone within minutes! I look forward to making these again. Thanks for the great recipe Vina!
- 1 package shake and bake coating mix for chicken (two pouch size)
- 1360.77 g chicken wings
- 118.29 ml soy sauce
- 118.29 ml vinegar
- 2 clove crushed garlic
Directions See How It's Made
- In a large plastic bag measure soy sauce, vinegar, and crushed garlic.
- Add chicken wings, close bag tightly, and refrigerate for at least 2 hours, and up to 8 hours.
- Remove wings from marinade and coat with the Shake and Bake coating mix.
- Place on one or two large baking sheets, lined with foil, and sprayed with oil spray (Pam).
- Be sure not to crowd the wings or they will steam and not get the wonderful crusty coating that these should have.
- You should leave at least 1/2 inch between each piece on all sides, more if possible.
- Bake at 400 degrees for 45 minutes.
- You might have to peel these off the foil, as they get really crispy; so-o-o worth it!