Deviled Chicken Wings

"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."
 
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photo by Bergy photo by Bergy
photo by Bergy
photo by Bergy photo by Bergy
Ready In:
1hr 30mins
Ingredients:
16
Yields:
35-40 wings
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ingredients

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directions

  • 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.

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Reviews

  1. 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!
     
  2. 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
     
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RECIPE SUBMITTED BY

I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree. During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels. My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there. We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack. My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!
 
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