Brining brings out the succulence of poultry, and this quick-brine of salt, beer and brown sugar will intensify the taste of these spicy wings. To make them truly authentic, serve with ranch dressing and crisp celery stalks.
Ingredients
- 1
- tablespoon packed brown sugar
- 1
- tablespoon coarse salt
- 1
- bottle (12 oz) beer
- 2
- lb chicken wings (12)
- 1 1/2
- teaspoons onion powder
- 1 1/2
- teaspoons garlic powder
- 1 1/2
- teaspoons paprika
- 1/4
- cup butter
- 1/4
- cup red pepper sauce
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Directions
- 1 Heat oven to 350°F. Line cookie sheet with foil.
- 2 In large bowl, beat brown sugar, salt and beer with whisk. Add chicken wings; toss gently to coat. Refrigerate 30 minutes to brine.
- 3 In large resealable food-storage plastic bag, mix onion powder, garlic powder and paprika. Drain chicken; pat dry with paper towels. Discard brine. Add chicken to bag; toss until evenly coated. Place chicken on cookie sheet.
- 4 In 1-quart saucepan, melt butter. Stir in pepper sauce. Heat to a simmer. Pour mixture over wings.
- 5 Bake 30 to 35 minutes or until juice of chicken is clear when thickest part is cut to bone (165°F). If desired, shake extra pepper sauce over wings after baking.
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