Feb 25, 2012
I was asked to make chicken wings for 2012 Superbowl party. I'd never made them before, nor paid attention to them at other parties. I found this video by Chef John & made them off the video directions, replaying it several times to get the gist. (2nd time see recipe) In the sauce, I also added his suggested 2 finely chopped/ mashed garlic cloves. That’s the easy part! (15 minutes? Make sauce after wings are baked.)
I bought two, 4-lb bags of Wayne Farms frozen Wingettes (no tips). [8 lbs made 40 pieces] Thawed. Washed, cut off extra skin, seasoned & floured (30 min). Baked to very crisp in the oven, a 1 & a1/2 hr process @ 450 degrees, turning often.
One thing I did was to place them small bunches, from oven to stove-top simmering sauce for 5 minutes. These few minutes soaked sauce into wings and I think was key to their infused, succulence. Arranged into two 7X12 Pyrex dishes so they could be warmed separately. Provided a water bowl with cut lemon for 'finger-dipping..."
A chef was present at party who caters & owns a popular deli. She took a photo & emailed her boyfriend that he was missing “the best wings she'd ever had!” [Helpful as I had no comparison]
Now when making second time, I see that I didn't have to 'glub-guess’ the recipe from video! Hope they turn out as good as my 1st guesstimate.
Wings were spicy & sweet-- but not too sweet. Absolutely delicious. Now, I will notice wings at parties & doubt any will compare.
—Lizzybethwoman
