I know that I have slacked slightly on my posts from last month....as in I haven't posted at all. But I am still trying new recipes and taking photos so I haven't been a complete slacker! Its never too late to put up a delicious recipe that you can enjoy while watching your favorite football team. Wings are a traditional dish to serve but this recipe puts a twist on them, first they are baked not fried! Totally awesome huh? I don't know about you but you will NOT find me slaving away above a hot greasy mess on a Sunday. These wings can be marinated up to 2 days in advance and then you just have to put them on a cookie sheet ( I suggest one lined with parchment paper instead of foil like the recipe calls for) and let them do their thing till the kitchen timer says "ding". This recipe actually came from the CakeBoss guy. Secondly what intrigued me as well was that instead of the vinegary buffalo sauce that wings are usually drenched in these were marinated in herbs. Herbs that I could cut from my herb garden, the one that I have cared for all summer long yet only used once! Well this recipe makes it twice! And yeah when I cut the herbs I may have done a little dance like NFL players do in the end zone. Awesome part is no one was around to see it to throw a penalty flag! LOL. The only thing I would differently is when I'm at the store to ask the butcher guys to cut my wings in half for me. I was not a big fan of having to cut them myself, I actually gave up after trying to cut a third of them.
| 3 | pounds chicken wings, drumettes and wing joints |
| 1 | Tablespoon butter |
| Marinade: |
| 1/3 | cup soy sauce |
| 1 | teaspoon Worcestershire sauce |
| 1/4 | cup honey |
| 1 | Tablespoon sherry |
| 1 | Tablespoon Dijon mustard |
| 1 | teaspoon dry mustard |
| 1 | Tablespoon chopped fresh rosemary |
| 3 | pressed cloves garlic |
| 1 | fresh red chili, thinly sliced |
| 1 | teaspoon black pepper |
| 1/2 | teaspoon salt |
PREPARATION:
- Whisk together all marinade ingredients. Place wing pieces in a large Ziploc bag with the ingredients, seal the bag and turn to coat the chicken well. Marinate in the refrigerator overnight (can be marinated two days ahead).
- Preheat oven to 375°. Line a half sheet pan with heavy duty foil and spray lightly or brush with oil.
- Remove chicken from the marinade, reserving the marinade in a small saucepan. Lay the chicken pieces skin-side down on the prepared pan and roast 30 minutes. Baste with some of the reserved marinade and turn the pieces. Brush again with the marinade and roast another 30 minutes or longer until deeply bronzed.
- When the wings are almost finished bring the reserved marinade to a boil, lower heat to simmer and reduce the marinade until almost a syrup (don’t allow to become a syrup -- will be bitter). Remove from heat and whisk in the tablespoon of butter. Place wings in a large bowl, pour in contents of the saucepan and turn to glaze evenly. Plate and serve.
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