|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 36g||46%|
|Saturated Fat 12g||60%|
|Total Carbohydrate 23g||8%|
|Dietary Fiber 1g||3%|
|Total Sugars 8g|
|Vitamin C 8mg||39%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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 chicken wings
2 tablespoons canola oil, or olive oil
1 tablespoon minced garlic
6 tablespoons lemon juice
1 tablespoon plus 1 teaspoon Worcestershire sauce
1/3 cup ketchup
3 green onions, chopped, plus more for garnish
1 tablespoon Tabasco sauce
1/2 teaspoon dried thyme
1 teaspoon ground cayenne pepper, or red pepper flakes, divided
2 tablespoons packed brown sugar
1/2 teaspoon freshly ground black pepper
2 tablespoons honey, or agave
Gather the ingredients.
Pat chicken wings dry. Cut wing tips off and discard. Cut wings at the joint.
In a large non-reactive container, such as a food storage bag or glass bowl, combine oil, garlic, lemon juice, Worcestershire sauce, ketchup, chopped green onions, Tabasco, thyme, 1 teaspoon cayenne or pepper flakes, brown sugar, and black pepper. Add chicken wings and coat well. Seal bag or cover 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.
Preheat oven to 375 F.
With tongs, remove chicken wings and arrange on rack(s).
Pour remaining marinade into a saucepan and add 2 tablespoons of honey or agave syrup and 1/2 teaspoon cayenne pepper, if desired. Bake 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.