Awesome Wings
This is a recipe I came up with after taking the parts I like the best out of other wing recipes.
This is a recipe I came up with after taking the parts I like the best out of other wing recipes.
- Carbohydrate 53.90067977566 g
- Cholesterol 261.949593675 mg
- Fat 54.8195775912281 g
- Fiber 0.543164872633223 g
- Protein 63.8692506295776 g
- Saturated Fat 15.2862467074452 g
- Serving Size 1 1 Serving (479g)
- Sodium 1170.79931796384 mg
- Sugar 53.3575149030268 g
- Trans Fat 6.02353762577297 g
- Calories 963 calories
Step-by-step
- Boil honey, ketchup, vinegar, Worcestershire sauce, mustard, salt, pepper and Tabasco till sauce has thickend.
- Divide in half.
- Marinate the chicken in the first half overnight.
- Reserve the second half for glazing while baking.
- Wings can be baked or grilled.
- Bake at 350 degrees for 60 minutes.
- Flip and baste every 20 minutes while baking.
- Place wings on a barbecue grill; grill over medium high heat 10 to 15 minutes, turning often and basting with reserved marinade, until wings are cooked.
- Extra sauce can be used for dipping.
Deep mahogany skin with a sticky, concentrated sweet-and-savory lacquer coats tender poultry meat beneath. Achieving this balance relies entirely on reducing the initial honey, ketchup, and vinegar mixture until excess water evaporates, which raises the boiling point and thickens the sugars so they coat the back of a spoon. When sugars concentrate past 220 degrees Fahrenheit, caramelization and the Maillard reaction accelerate rapidly upon exposure to dry heat. Dividing this sauce prior to contact with raw poultry prevents cross-contamination, ensuring the reserved half remains safe for final basting. Marinating the meat for eight to twelve hours allows the acetic acid in the red wine vinegar to gently denature surface proteins, while salt diffuses into the muscle tissue to retain moisture during the hour-long thermal exposure. Baking at 350 degrees Fahrenheit renders subcutaneous fat slowly without scorching the delicate fructose sugars found in the honey. Swapping honey for maple syrup alters the final viscosity significantly due to differing water content, requiring adjustments to the initial reduction time. Turning the pieces every twenty minutes redistributes rendered fats across the skin, promoting uniform crispness.
