Friday, December 26, 2014

Baked Chicken Wings

This recipe for baked chicken wings was born out of necessity. It couldn’t be too hot, and it couldn’t have flour as well as some other ingredients usually found in Buffalo wings.

 We have several members of our family that have food allergies and I’ve been trying to come up with recipes that they can enjoy and that non-allergy guests will also find appealing.

I made these as an appetizer for our Christmas dinner and everybody just loved them. I hope you will, too.

You could call them "Goldilocks' Chicken Wings"  .......not too hot; not too sweet, just right.

Baked Chicken Wings



Chicken wings, cut into drumettes and wingettes ( about 5-7 lbs)

1/3 cup Joe and Son’s Chipotle Olive Oil

2 Tablespoons Joe and Son’s 18 yr. Traditional Balsamic Vinegar

1 tablespoon soy sauce

3 Tablespoons smoked paprika

1/3 cup brown sugar

1 teaspoon garlic powder

1 teaspoon onion powder

Salt to taste

Preheat the oven to 350 degrees.

Rinse (in plain water) and dry the chicken wings and set aside

In a lasagna pan large enough to hold the wings combine the remaining ingredients and stir well to mix, spreading it around to cover the base of the pan.

Add the wings and roll them in the sauce until all surfaces are covered. Cover the pan and refrigerate the wings for about 2-3 hours, turning once after 1 hour.

Arrange the wings in 2 pans so they are in one layer and drizzle the sauce over the wings.

Place the pans in the pre-heated oven and bake for 30 minutes.

Turn the wings and coat them in the sauce. Bake for another 30 minutes.

The wings should be golden and tender.

Serve warm.

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