Tuesday, 13 December 2011

Baked Chicken Wings

  • 30 to 36 chicken wings
  • Cold water
  • 1 tbsp white vinegar
  • 1 teaspoon Tabasco Sauce or similar
  • 1/8 tsp garlic powder
  • 1 ½ tsp green chili paste
  • 1/3 cup hot sauce
  • 2 tsp black pepper powder
  • 6 tbsp butter
  • 2 tbsp salt
            Wash the chicken and cut off wing tips with kitchen shears. Cut the wings at the joint and put in a bowl. Cover with cold water, 1 tablespoon of white vinegar, and 2 tablespoons of salt. Cover and refrigerate for 2 hours. Now heat oven to 425°. Line a large baking pan or roasting pan with foil. Place a cooling rack in the pan. Discard the brine and arrange the wings on the rack. Bake for 20 minutes. Turn wings over and bake for 20 minutes longer. Meanwhile, heat the butter, hot sauce, Tabasco, 2 tablespoons white vinegar, and garlic powder in a small saucepan until butter is melted and the mixture is hot. Add green chili paste and black pepper. In a bowl, toss the hot baked wings with the butter and hot sauce mixture. Wings are ready to be served. Place on the plate with dip and serve.