This is another Sue Dyer recipe forwarded to me and it was a tasty one. A little bit softer and not as messy as my first Sue Dyer recipe, Caramelized Chicken Wings, these wing were a winner. I do have to admit that I did think that they would be spicier than what they were. I found that they were a tad sweeter. They were still pretty dang tasty and easy though. If a spicier wing is desired, I would add some more hot sauce. Don't go above an extra tablespoon though!
Do yourself a favor and line the pan with aluminum foil. This can be a really messy dish and why not make clean-up as easy as possible.
I know I will be making these again when sofa tailgating season comes along.
So, here we go!:
Ingredients:
3 lb chicken wings
1/8 tsp garlic powder
2 tbsp hot sauce
1/2 cup soy sauce
1/2 cup honey
Salt and pepper
Directions:
1) Preheat oven to 375° and line a pan with aluminum foil.
2) In a large bowl, combine rest of the ingredients. Add chicken & toss.
3) Arrange wings and sauce in the pan.
4) Bake for about 1 hour until the chicken is no longer pink inside. Turn several times during the process to ensure complete covering of the wings with the sauce.
5) If the chicken starts to burn, turn the heat down a bit.
I love Rachael Ray's stuff, and if she's baking juicy foods she'll often put them on cooling racks (like the kind you use for cookies,) put the racks on top of pans to catch drips, and then put the whole thing in the oven. This way the heat can work its way all the way around the food and not leave it soggy. Do you think that would work with these wings? They look fantastic, by the way!
ReplyDeleteYou wouldn't want to do that with these. The "sauce" mixture cooks into a great glaze for the wings. If they cooked above it, the glaze wouldn't be able to cook onto the wing.
Delete