I love wings. I love just having about three or four varieties of wings at the same time. Wonderful finger food, if a bit sticky.
Anyway, I got this recipe from a chef at JustaPinch, and I really liked it yesterday when we had them for New Years as part of a buffet of appetizers.
I changed almost none of the ingredients, but did change the method, so do go and see Chris Toy-Corwin’s original recipe too.
Although made for wings, this would be a great main dish baked chicken recipe as well. I would spatchcock the chicken and then proceed as usual. Imagine on rice.
INGREDIENTS:
- 4 lbs chicken wings, tips saved for something else.
- 2 tbsp olive oil
- 2 tsp dried thyme
- 1/2 c orange juice
- 1/4 c lime juice
- 1/4 lemon juice
- 4 md garlic cloves micro-planed
- 2 tbsp tabasco ( I used sriracha)
INSTRUCTIONS:
- Mix all the ingredients together and pour over the chicken in a plastic bag. Marinate for a couple of hours or more as you wish.
- Place wings on a rack over a foil-lined broiler pan and crank up the oven to 400°. Place wings in and bake for 30-40 minutes. I let them get nicely charred around the edges.
- Meanwhile, pour all the marinade into a small saucepan and bring to a boil, reducing until it is a nice thick sauce. At the 30 minute mark, paint the wings with some of the reduced marinade.
- Return for the last 10 minutes. Remove the wings and place on a serving plate and pour the rest of the marinade over.
Serves: Depends on how big a pig you really are! Just kidding. About 6 I would say.
Related articles
- Spicy Tropical Asian Wings. (princessaioli.wordpress.com)
