Sunday, July 7, 2013

Black Pepper and Garlic Chicken Wings

We've gotten in the habit of buying whole chickens and breaking them down. Usually the thighs and breasts get used quickly, but the drumsticks and wings occasionally collect in the freezer. This is a great, low-effort dinner for using up those pieces. It may seem like a lot of garlic and pepper, but I promise it's not too much. I added drumsticks to the recipe below and started those in the oven 25 minutes before the wings and lowered the temperature to 425.

One year ago: Spaghetti with French Breakfast Radishes, Bacon, and Greens
Two years ago: Apricot Plum Crisp
Three years ago: Raspberry Cheesecake Pots

Black Pepper and Garlic Chicken Wings (from Big Small Plates)

1/2 cup mushroom soy sauce
2 tbsp brown sugar
1 tbsp honey
2 tbsp minced garlic
2 tbsp freshly ground black pepper
3 lbs chicken wings, tips discarded and cut at the joint

1. Mix together marinade ingredients. Cover wings with marinade and marinate in refrigerator for 12 - 24 hours.
2. Heat oven to 450F. Arrange wings in shallow roasting pan.
3. Roast for 12 - 18 minutes until skin is dark brown and crisp and meat cooked through. Serve.

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