For Superbowl weekend, we decided to make chicken wings. I found a recipe on Steamy Kitchen that I liked, so we gave it a whirl... and they turned out pretty darn well!
We just bought whole chicken wings at the supermarket and chopped them up at the joints to get the wing tips, drumettes and wingettes (see this site for anatomy of a chicken wing). Served with cucumbers and rice, this made for good eating while watching the game.
Things we learned:
1) Cayenne pepper is pretty expensive. We didn't have any, so we went to the Giant to find some, but the only kind they had was McCormick's, and it was almost $5 for a tiny 1 oz container. No, thanks! We just substituted with crushed red pepper flakes, and it was still delicious.
2) Wax paper is not parchment paper. Wax paper will smoke in your oven, although it doesn't light on fire, so that's a plus.
3) Caramelized sauce on wings is tasty. Wait...I already knew that. We'll just call this one an affirmation.
BBQ Chicken Wings
Serves 2
1.5-2 pounds whole chicken wings, cut into 3 segments (drumette, wingette, wing tip)
Dry Rub
1/3 cup brown sugar
1/4 teaspoon garlic powder
1/2 teaspoon red pepper flakes
1 teaspoon paprika
1/2 teaspoon salt
freshly ground black pepper
1. Mix all ingredients of the dry rub in a large bowl. Add the wings and toss to coat evenly.
2. Preheat oven to 400F. Line a baking sheet with parchment paper or tin foil (do this for easy cleanup of the baking sheet afterwards). Lay a baking rack on top of the baking sheet and place the chicken wings on top of the rack. Bake for 20 minutes, flip the wings and bake for another 15-20 minutes.
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