Wings have always been one of my favorites. I like them with a bit of a kick but not too spicy. That’s what I love about this recipe; you can add more red chili paste and spicy mustard for additional zing or less for a sweeter flavor. The trick to this recipe is allowing the wings to soak in brine for 4-6 hours. This adds flavor and keeps the wings tender and juicy. When I say tender and juicy, I mean tender and juicy…. if you brine your wings for at least 4-6 hours you will never again make wings without using this technique again.
There are endless recipes for brine; you can create almost any combination of spices and herbs and make fabulous brine. My cousin Susan is the one who introduced me to brining chicken and turkey. She shared her favorite brine with me but unfortunately I didn’t have any so I came up with my own recipe. A few ideas of ingredients which can be combined to make brine are: sugar, vinegar, kosher salt, soy sauce, worcestershire sauce, garlic cloves, brown sugar, pepper corns, red pepper flakes, molasses, rosemary, thyme, white wine, and parsley stems. These are just a few examples and any of these ingredients combined make an excellent brine.
I have included the recipe for the brine I made but you can use any brine combination you’d like or already prepared brine youve purchase from your local store. My favorite wings are frozen wings made by Perdue (not sponsored) their 100% all natural, contain no antibiotics, no animal by- products, are cage free, and contain no hormones or steroids. I place the wings in a large stock pot of brine; cover and let soak for 4 -6 hours. If you use wings which are thawed you will need to refrigerate them after placing them in brine. If the wings are frozen and I plan on soaking them longer than 4 hours I place them in the refrigerator.
The brining process in combination with the sauce recipe creates without a doubt the most delicious wings. The wings are so juicy and tender, I promise this will be your new favorite recipe!…
3 pounds chicken wings
8 cups of water
1/4 cup vinegar
1/4 cup sugar
1 tablespoon red pepper flakes
2 teaspoons kosher salt
1 teaspoon pepper corns
2 sprigs of fresh rosemary
•Combine all ingredients in a large stock pot and allow chicken to brine for 4-6 hours.
1 cup ketchup
2 tablespoons brown sugar
1 teaspoon roasted red chili paste
1/2 teaspoon sweet hot mustard
1/2 teaspoon rice vinegar
1/4 teaspoon onion powder
1/2 teaspoon worcestershire sauce
•Add all ingredients to a small saucepan and simmer 15-20 minutes on medium heat; continually stirring so sauce doesn’t stick to pan.
Instructions Baking Wings
•Place 1/2 of the wings on a prepared broiler pan and bake at 425 F• 25-30 minutes. Repeat once first batch is done. Note: If you like your wings extra crispy place oven on broil for the last 2-4 minutes.
•Transfer wings to a bowl and pour prepared sauce over wings; lightly toss until completely covered in sauce. Repeat with second batch of wings.
•Serve with celery and carrot sticks; and preferred dressing.