Just for a drastic change of pace from the Thanksgiving leftover recycling efforts I pulled out a package of chicken wings from the deep freeze. Lazy as I am feeling after all of the preparations for the Holiday season if is an easy project with a great flavor return.
First the seasoning:
12 T. Coarse Kosher Salt
3 T. Lemon Pepper
1 T. Oregano
1 T. Thyme
1 t. Red Pepper Flakes
1 t. Paprika
1 t. sugar
Mix well and store in an airtight glass jar. Yield 1 1/8 cup seasoning salt. Good for chicken, fish, or pork.
The recipe:
12 fresh chicken wings
1/4 C. melted butter
1/4 C. Shiracha Chinese Hot Sauce
Juice of 1 lemon or lime
1 T. honey
Butter flavor cooking Spray
Preheat the oven to 450 degrees F. and cover a half sheet pan with heavy duty foil and spray well with cooking spray. (Or butter a rimmed flat pan well.) Set this aside.
Separate the chicken wings at the joints discarding the wing tips or freezing them for stock. Season the drummets well with the prepared salt and herb mixture and lay them about the prepared pan so the aren't touching. Place in the preheated oven for 50-60 minutes turning every 20 minutes.
Meanwhile heat the sauce ingredients in a small pan over very low heat stirring to combine.
When the wings are crisp and browned remove them from the oven and toss them and the sauce together in a large glass or metal bowl. Serve with blue cheese or ranch dressing and assorted crisp vegetables. Don't forget plenty of napkins!! Yield 24 pieces.
1 comment:
Oh my word. These look dangerously good. Thank you!;
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