Post by naturelovr on Feb 27, 2011 8:12:52 GMT -6
Cajun Chicken Wings
Yield: 40 Pieces
Ingredients:
* 2 tablespoons + 1/2 cup corn oil (2 TB is used first)
* 20 chicken wings (about 4 pounds)
* 8 tablespoons (1 stick) butter
* 1/4 cup Tabasco sauce
* 1 tablespoon salt
* 2 teaspoons black pepper
* 1 teaspoon white pepper
Preparation:
Grease a large baking sheet(s) with the 2 tablespoons oil (see Bonus Tip).
Discard the wing tips (or save for stock), and cut the wings at the joint into two pieces.
Heat the remaining ingredients with the 1/2 corn oil in a small saucepan until the butter melts to make marinade.
Place the chicken wing pieces in a large bowl, add the marinade, and toss to coat the chicken evenly. Marinate for 30 minutes at room temperature or longer in the refrigerator (the chicken may be marinated in the refrigerator overnight). Stir a few times while marinating to evenly coat the wings with the marinade.
Preheat the oven to 400ºF.
Transfer the wings to the greased baking sheet(s) and place in the oven. Cook for 30 minutes, then pour off excess liquid, leaving some liquid on the baking sheet. Loosen the wings with a metal spatula and turn, repositioning the browned wings with those less browned so they all cook evenly. Cook 20 minutes longer.
Bonus Tip: If you don't have a baking sheet large enough to hold the wings in a single layer without crowding, bake the wings in two batches with only one batch in the oven at a time, using 1 tablespoon oil on each sheet. (If the wings are baked on two sheets with one under the other, the lower one will tend to steam rather than get crisp and browned.) If you like your wings very crisp and browned, spread them out on the baking sheets with lots of room around each one.
The cooking time may vary according to the size of the wings. If the wings are small, bake for 20 minutes, loosen and turn as directed above, and cook 20 minutes longer.
Yield: 40 Pieces
Ingredients:
* 2 tablespoons + 1/2 cup corn oil (2 TB is used first)
* 20 chicken wings (about 4 pounds)
* 8 tablespoons (1 stick) butter
* 1/4 cup Tabasco sauce
* 1 tablespoon salt
* 2 teaspoons black pepper
* 1 teaspoon white pepper
Preparation:
Grease a large baking sheet(s) with the 2 tablespoons oil (see Bonus Tip).
Discard the wing tips (or save for stock), and cut the wings at the joint into two pieces.
Heat the remaining ingredients with the 1/2 corn oil in a small saucepan until the butter melts to make marinade.
Place the chicken wing pieces in a large bowl, add the marinade, and toss to coat the chicken evenly. Marinate for 30 minutes at room temperature or longer in the refrigerator (the chicken may be marinated in the refrigerator overnight). Stir a few times while marinating to evenly coat the wings with the marinade.
Preheat the oven to 400ºF.
Transfer the wings to the greased baking sheet(s) and place in the oven. Cook for 30 minutes, then pour off excess liquid, leaving some liquid on the baking sheet. Loosen the wings with a metal spatula and turn, repositioning the browned wings with those less browned so they all cook evenly. Cook 20 minutes longer.
Bonus Tip: If you don't have a baking sheet large enough to hold the wings in a single layer without crowding, bake the wings in two batches with only one batch in the oven at a time, using 1 tablespoon oil on each sheet. (If the wings are baked on two sheets with one under the other, the lower one will tend to steam rather than get crisp and browned.) If you like your wings very crisp and browned, spread them out on the baking sheets with lots of room around each one.
The cooking time may vary according to the size of the wings. If the wings are small, bake for 20 minutes, loosen and turn as directed above, and cook 20 minutes longer.