Wang Thang

Ok, I admit it. I LOVE chicken wings. LOVE them. But, I’m picky. I don’t like gloppy, sloppy, drowned in sauce wings. I like them kinda crispy, no batter, with flavor that comes from seasonings, not goopy, gloppy sauce. It also helps keep your face clean when you’re eating them. (No dirty comments, here, please!)
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I have found and perfected THE wing recipe. I found it online, but immediately modified it and claimed it as my own, but I’m willing to share. As I mentioned, the Internet is just one giant swap meet, so here’s my contribution for today:
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Grumpy Granny’s Groovy Wings (I just made that up!)
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1 large package of chicken wings (about 4.5 lb), tips removed, and cut into the drumette piece and the “2-boned” piece, at room temperature.
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Seasoning Mix (feel free to adjust to your taste):
1 tsp. salt
1 tsp. seasoned salt
2 tsp. paprika
1/2 to 1 tsp. cayenne pepper
1/2 tsp. ground coriander
1 tsp. onion powder
1 tsp. garlic powder
5-6 tbl. butter, melted
2 cookies sheets lined with foil, sprayed with Pam or facsimile
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Cut up the wings and place in a large bowl. Sprinkle the seasoning mix over the wings and use your hands or a large spatula to work the seasonings into the chicken until all pieces are fairly well coated. Pour over the melted butter and continue to work the butter/seasoning mix thoroughly over all the wing pieces. If the chicken is not room temperature, the melted butter will congeal into a gunky mess.
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After coating the wings, let sit for 30 minutes to 1 hour to marinate.
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Heat oven to 350. Cover 2 cookie sheets with heavy duty aluminum foil and spray with Pam or facsimile. Place wings on the sheets allowing a little space. Keep what remains of the butter/seasoning mix to baste the wings with during cooking. Place both cookie sheets of wings in the oven and cook for 1 to 1 1/2 hours, basting every 20 minutes or so. Use tongs to turn the wings once during cooking, and turn the cookie sheets around once, too.
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This recipe makes delicious, tender, spicy, not too messy wings that are easy to eat and easy to clean up after–just fold up the foil and toss it (or recycle). The original recipe called for deep frying the wings after marinating (they were good), and then putting them into a butter/Tobasco sauce (those were too gloppy). Cooking them in the oven cuts out the hassle and extra calories of deep frying, and if you want more sauce, you can always melt more butter and add Tobasco to pour over. But I think once you’ve eaten them the way they are, you’ll realize as I did, that it’s not necessary. I had mine tonight with a fresh spinach salad, and they were yummy!
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Enjoy!
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GG
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