Recipe by tjneilson
This recipe comes from "Pillsbury's Creative Cooking In Minutes" which was published in 1971 and has been in my family since that time. I have been making these chicken wings for 25+ years and my family prefers these over any others that I have tried. This recipe only feeds 2-3 so be sure to double or triple up as necessary.
Top Review by Let's Cook Lisa!
I didn't have any Montreal chicken seasoning, so I looked it up online to get the ingredients (Garlic, Salt, Onion, Spices (Including Black Pepper, Parsley, and Red Pepper), Orange Peel, Paprika, Green Bell Pepper, and Sulfiting Agents). I mixed the ingredients together to make the seasoning, and it came out great! We loved the wings so much that my DD asked me to make them again the next week. Surefire winner right here folks!
- 8 -12 cups water
- 1 tablespoon Montreal chicken seasoning
- 2 tablespoons butter or 2 tablespoons margarine
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon poultry seasoning
- 1⁄4 cup honey
- 2 tablespoons prepared mustard
- 1 1⁄2 lbs chicken wings (8 wings, split, tips removed)
Directions See How It's Made
- Place the chicken wings in a large pot and add enough water to cover.
- Add Montreal chicken spice and bring to boil.
- Reduce heat and simmer 20-30 minutes.
- Remove from heat and drain.
- While chicken is simmering; melt butter in an electric skillet or large, deep-side frying pan.
- Add remaining ingredients except chicken; mix well.
- Add chicken wings to butter mixture and stir to coat well. A baster helps to coat the pieces top and bottom.
- Bring to a boil; reduce heat and allow to simmer 45-60 minutes, basting and turning often. Slow cooking helps the sauce permeate the wings and makes them soooo yummy.