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PORTLAND CHICKEN WINGS




Source of Recipe


the web


List of Ingredients




Chicken wings:
3 1/2-4 pounds chicken wings or chicken wing drumettes, washed and patted dry

Marinade:
1 tablespoon dry mustard
1 teaspoon paprika
2 tablespoons rice vine vinegar
1 tablespoon Tabasco sauce
2 tablespoons Worcestershire sauce
1/4 cup reduced-sodium soy sauce
1/2 cup honey



Recipe



Cut the chicken wing tips at the joint and remove; separate the remaining two pieces. (Reserve the tips for making stock if desired.) Place chicken wings in a large, sealable plastic bag. Set aside.


To prepare the marinade: In a small bowl, combine the mustard, paprika and rice wine vinegar to form a smooth paste. Add the Tabasco sauce, Worcestershire and soy sauce. Stir to combine. Add honey and mix well to incorporate all ingredients.


Pour the marinade mixture over the chicken wings, seal the bag and tilt it to distribute the marinade. Lay the bag on its side in a large baking dish to prevent any leakage, or double-bag. Refrigerate at least 2 hours or overnight, turning occasionally.


Preheat the oven to 450 degrees. Line two large baking sheets with foil. Remove wings from the marinade and place in a single layer on prepared sheets, about 1 inch apart. Bake 15 minutes.


Brush chicken with a little marinade and rotate the pans. Reduce the oven temperature to 350 degrees and bake 20 minutes longer. If the chicken looks dry or is browning too much, brush with a bit more marinade during the last 20 minutes. Remove from the oven and serve. May also be served cold or at room temperature. Makes about 36 pieces, three per serving.