Chicken Wing Recipe
Hot Sauce (Also used as the Marinade)
1/2 cup of vinegar
2 tablespoons of melted butter
1 tablespoon of Cayenne Pepper
1/2 teaspoon of Paprika
1 tablespoon of Garlic Powder
2 tablespoons of Brown Sugar
1/2 teaspoon of salt and pepper, or to your taste
24 chicken wings
- Separate the wings from the drumettes, if they are still attached, by making a cut at the joint.
- In a large (big enough to hold all the wings and drumettes) combine all hot sauce ingredients and whisk together.
- Add chicken wings and drumettes and coat evenly, cover and refrigerate for at least 30 minutes.
- Before you turn on the broiler, line the broiler pan with aluminum foil to catch any drippings.
- Remove wings from the fridge arrange on a broiler pan, broil for 10 mins. on each side until golden brown.
- Remove from the broiler pan and serve with your choice of dipping sauce.
- If wings are still under cooked after 10 mins. on each side, add an additional 5 mins. for each side.
- Try not to over crowd the broiler pan, give each wing and drumette enough room to cook all around
- If you prefer wet wings, make another batch of hot sauce and coat the already cooked wings with it before serving.
- If wings are browning too quickly, place broiler pan lower from the heat source.
- If hot sauce is too runny, reduce the amount of vinegar used by 1/4 of a cup.
- If your oven doesn't have a broiler, set your oven to 400 degrees fahrenheit and follow the cooking directions.
|Preparing the Wings|
|Preparing the Marinade|
|The Finished Product!|
|Matt Working Hard for the Lautering Bytes Crew By Being Our Taste Tester|
|Looking for a moist towelette.|
|Presentation is Everything.|