I usually season my wings with salt, pepper and some other seasonings that I have in the pantry. But, this time I chose to brine them. I think that I used a tad bit too much salt so I am adjusting the salt amount in the recipe. Please feel free to omit the brining solution, but I like brining. I noticed, in order to get the chicken pieces well browned, you must not overcrowd them. The parchment paper helps tremendously...I recommend it! You can turn the chicken pieces quite easily without having the skin stick to the pan. Also, you can use any hot sauce you like. Try changing the flavor by using a honey/bbq flavored sauce....really, you can actually use any sauce/flavors you want. The classic, spicy hot sauce has margarine added to it. I never use margarine...I suppose you can use butter, But, I prefer to limit the calories and skip it all together. Plus, the chicken wings are normally fried and my version are baked.
In a large bowl make brine by mixing all ingredients together until salt dissolves. Set aside. Wash and clean wings...cut off small wing tips if needed. Place in a large bowl. Pour brine over the wings making sure that they all fully immersed in liquid. Cover. Refrigerate for a few hours or overnight. I left mine overnight. Drain. Pat dry. Make marinade by placing all the ingredients in a food processor. Apply the marinade all over the wings. Take out a jelly roll pan and place a piece of parchment paper. Lay chicken wings being careful not to overcrowd. You want them to brown evenly and not boil and steam. If need be use 2 pans. Place in a preheated 425 deg oven and bake for about 30 minutes. Turn once and bake for an additional 15 minutes or until nicely crisp and browned. Just check them. Place the hot wings in a large bowl and pour the hot sauce over them. You can add some melted butter to the hot sauce if you like. But, I didn't. Mix to fully glaze each piece. Serve with celery sticks and blue cheese dressing and plenty of napkins.
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Serving Size: 1 Serving (106g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 399 | ||
Calories from Fat: 375 (94%) | ||
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Amt Per Serving | % DV | |
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Total Fat 41.7g | 56 % | |
Saturated Fat 6.9g | 35 % | |
Monounsaturated Fat 23.3g | ||
Polyunsanturated Fat 9.4g | ||
Cholesterol 35.7mg | 11 % | |
Sodium 2307.3mg | 80 % | |
Potassium 111.9mg | 3 % | |
Total Carbohydrate 2g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 1.7g | ||
Protein 5.5g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 399
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