Ric’s Best Home Style Double Roasted Wings
(with three super easy sauces)
These wings are so easy to get right, and are not nearly as messy (or unhealthy) as the usual fried wings. They will be easy to slide off the bone and the meat will be tender without seeming boiled or soupy.
Prep them and let them marinate at least three hours but preferably overnight. Then roast at high heat, cool, glaze and roast again with one of my easy sauces below or your choice of your own favorite sauce.
For the wings
5 lbs raw chicken wings (about 30-35)
1/2 cup lime juice ( from 4-5 limes or use bottled)
1/4 cup adobo seasoning (recipe below)
Put the wings in a large bowl. Add the lime juice, toss, sprinkle generously with the adobo and toss again to evenly coat the wings. Refrigerate for at least 3 hours or overnight.
Preheat oven to 475.
Place wings on cookie sheets in one layer, not overlapping. Bake 20-25 minutes or until sizzling and golden. They may still be a little rare. that's ok, you are going to cook them again.
Allow to cool to room temperature.
When ready to serve toss to coat with your sauce of choice, reserving some for dipping.
Bake again at 450 for 10 minutes, turning once, to caramelize the sauce anf dinish the cooking. Enjoy!
Easy Adobo Spice Mix
You can always use store bought, but this is so simple, why not make it?
2 tables salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tso oregano
1 tso cumin
2 tsp paprika
Mix well. Lasts forever.
Here are some glazing and dipping sauces for ya.
Spicy Hoisin Wing Sauce
1/4 cup Hoisin sauce
1 tbls grated ginger
3 tbls sesame oil
3 tbls soy sauce
3 tbls rice vinegar
3 tbs honey
sriracha to taste
Easy, Smokey Buffalo-Garlic sauce
1/4 cup chipotle hot sauce (like cholula)
1 stick butter
1 tbls chopped garlic
1 tbls brown sugar.
Melt butter with garlic. Mix all ingredients together
“Dirty Blonde” Hot BBQ
1/4 cup Dijon mustard
1/2 cup honey
1/4 cup minced red onion
1 cup pineapple juice
1/4 cup cider vinegar
1 tsp curry powder
1 tsp allspice powder
1 tsp turmeric
2 minced fresh habaneros or scotch bonnet peppers, or generous dashes of habanero or scotch bonnet hot sauce to taste
Bring everything to a simmer and cook for 5 minutes then cool.