Deviled Chicken Wings
16 ingredients
10 steps
Ingredients
- 5 lbs chicken wings, washed,patted dry,and disjointed,tips discarded or saved for stock
- 2 tablespoons minced garlic
- 1/4 cup butter, melted
- 1/4 cup extra virgin olive oil
- 4 tablespoons Dijon mustard
- 4 tablespoons fresh lemon juice
- 3 tablespoons Worcestershire sauce
- 2 -3 tablespoons balsamic vinegar (optional)
- 1 tablespoon hot sauce, more to taste (preferably Sriracha oriental hot sauce or Cholula Mexican hot sauce)
- 2 teaspoons chili powder, more to taste
- 1 teaspoon sweet paprika
- kosher salt
- fresh ground black pepper
- 1 red onion, finely diced
- 4 scallions, thinly sliced diagonally
- nonstick cooking spray
Directions
-
1Place wing pieces in a large Ziploc plastic bag.
-
2Whisk together all remaining ingredients until thoroughly combined, and pour over the wings.
-
3Squeeze air out of bag, seal, and turn and knead until chicken is well coated.
-
4Refrigerate overnight, turning and kneading several times.
-
5Preheat oven to 375 degrees F, and spray 2 baking sheets with nonstick spray.
-
6Divide the chicken and marinade evenly between the pans, and bake for 30 minutes, turning and basting chicken and switching pans after 15 minutes.
-
7Reduce temperature to 350 degrees F, turn and baste chicken again, and bake for another 30 minutes or until done, turning, basting, and switching pans after 15 minutes.
-
8Transfer wings to a serving dish, and pour and scrape the sauce over them.
-
9Serve hot.
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10Serves 6-8.
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