These chicken wings are delicious as is or serve with a mustard mayonnaise sauce or Creole Mayonnaise blend. These flavorful wings can be made as spicy as you like by adding more or less Tabasco and cayenne to this recipe. Feel free to use honey or agave syrup in place of the brown sugar in the marinade.
- 3 pounds of chicken wings
- 2 tablespoons Canola (or olive oil)
- 3 teaspoons garlic (minced)
- 6 tablespoons lemon juice (juice of 2 lemons)
- 1 tablespoon plus 1 teaspoon Worcestershire sauce
- 1/3 cup ketchup
- 3 green onions (chopped, plus more for garnish, if desired)
- 1 tablespoon Tabasco sauce
- 1/2 teaspoon dried leaf thyme
- 1 teaspoon ground cayenne pepper (or red pepper flakes)
- 2 tablespoons brown sugar (packed)
- 1/2 teaspoon ground black pepper
- For the Glaze:
- Remaining marinade
- 2 tablespoons honey or agave syrup
Pat chicken wings dry. Cut wing tips off and discard. Cut the wings at the joint.
In a large non-reactive container, such as a food storage bag or glass bowl, combine the oil, garlic, lemon juice, Worcestershire sauce, ketchup, chopped green onions, Tabasco, thyme, 1 teaspoon cayenne or pepper flakes, brown sugar, and black pepper. Add the chicken wings and coat well. Seal the bag or cover the container and marinate for 4 hours.
Line a roasting pan with foil and place a cooling or broiling rack in the bottom of the pan. You might have to use 2 pans and racks, but be sure to line them with foil to avoid a difficult-to-clean mess.
Heat the oven to 375 F.
With tongs, remove chicken wings and arrange on the rack(s).
Pour the remaining marinade into a saucepan and add 2 tablespoons of honey or agave syrup and 1/2 teaspoon cayenne pepper, if desired. Bake the chicken wings for 50 to 60 minutes, turning about halfway through and basting occasionally with the reserved marinade.
Arrange in a serving dish and sprinkle with fresh chopped green onion, if desired.
Note: Makes about 50 to 60 pieces, depending on the size of the wings.