I was never a fan of chicken wings, at least not the sports bar or fast food varieties. However, during football season a few years ago I decided to experiment and try to make wings that were not greasy or fiery hot (even though that seems to be the point these days). My husband was very happy to be the taster for this test. The experiment was a success! You can make these as spicy as you’d like. We recommend serving them right away once finished. (You can return them to a warm oven with the door slightly ajar for a bit if needed, but don’t leave them in there long or they’ll dry out.)
~ Bobbi
| Prep Time | |
| 15 minutes |
| Cook Time | Passive Time |
| 20-25 minutes | 1-2 minutes |
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|
Moderate
Inexpensive!
Serves:5people
Serving Size:4 pieces
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Our wings are very simple to make, in spite of the moderate rating. We use a few extra steps to render them less greasy than those you would typically purchase at restaurants or for take out. These wings aren't too spicy, but feel free to increase the amount of hot sauce, or serve with extra on the side.
Tools:knife and cutting board (if cutting wings in half), large (4-quart) saucepan, rimmed baking sheet, liquid measuring cup, measuring spoons, large bowl
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- 20-24 pieces chicken wings (10 to 12 whole wings, about 2 pounds)
- water (for cooking)
- 2 teaspoons salt
- 3 tablespoons vinegar (apple cider vinegar recommended)
- 3 tablespoons soy sauce
- 1 tablespoon paprika (smoked paprika recommended)
- 1 tablespoon hot pepper sauce or to taste (Cholula recommended)
- 1/2 tablespoon honey
- 1 teaspoon ground black pepper
- 1/2 teaspoon salt
- Fill saucepan about half full of water, then add salt. Cover and bring to a boil over high heat. Using tongs (or a large spoon), gently lower wings into boiling water. Once it just begins to boil gently, immediately turn to medium-low and simmer 5 more minutes.
- Place two layers of paper towels inside a rimmed baking sheet. When the wings are done, remove from water with tongs and place on paper towels to drain. Discard water used for parboiling (or save for chicken stock). NOTE: Make ahead up to this point, then refrigerate until ready to cook if desired.
- Preheat oven to 475°F. Spray or rub oil on baking sheet.
- Combine all sauce ingredients in a liquid measuring cup. Mix well with a small whisk (or fork). NOTE: Hot pepper sauces have different levels of heat intensity, so adjust amount according to your taste preference.
- Place wings back into the saucepan and drizzle half the sauce over them. Toss to coat.
- Use tongs to transfer wings to baking sheet, spreading so they don't touch each other. Discard any sauce left in the pan. Cook 10 minutes on one side, turn over, and cook 10 to 15 minutes on the other side. They should be browned, but not burned.
- Cool 2 to 3 minutes, then place wings on a platter and drizzle remaining sauce over them, or place in a large bowl and toss with remaining sauce. If not ready to serve, return to baking sheet and place in warm oven.
- Serve with extra hot sauce on the side if desired.
*Technique: A whole chicken wing is made up of two parts, a drumette and a flat. If precut pieces are not available, buy 10 whole wings and cut in half at home. To cut, turn over to the underside of the joint and slice through the skin and meat. Then, move the joint to see where the bones meet. Slice through the cartilage that holds the joint together. It should be easy to do. If not, you might be cutting through bone.
*Terminology: Parboil – to partially precook meats or starchy foods in water before finishing them off on the grill, in the oven, or in a stir-fry. It is similar to “blanch,” and the terms are sometimes used interchangeably. Each recipe will indicate the proper amount of time to parboil the item.
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