DOBE Chicken Wings
This is the way we made the WINGS at my New World restaurants for years.
We relied less on frying and more on marinating and roasting. We did give them a quick dip in the fryer before serving just to crisp them up, but that is not crucial.
FYI: I have never been a crazy fan of basic Buffalo Wings--ok I admit it, so shoot me. I mean I love the idea, but too often the chicken itself was tough and rubbery. Why? Because in a normal bar kitchen, unflavored wings are fried in crappy GMO oil, leaving the chicken itself to be, shall we say, less than delish.
So it is the sauce that carries the day.
But what if, just if, the chicken itself can be just as delicious and the sauce? What if it is tender and falling off the bone?
Bingo! Here is my technique for outrageously delicious wings in three steps.
It's easy and you can do it well ahead of time. Trust me on this.
Makes a nice pile.
5 LB Large chicken wings
juice of three limes
1/2 cup Flavor Maker Spices DOBE seasoning
Place wings in a large bowl.
Squeeze over the lime juice.
Add the seasoning and toss well to coat.
Allow to marinate refrigerated for at least 3 hours but preferablly overnight.
Preheat oven to 475.
Lay wings on a cookie sheet on a rack if you have it.
(Tip: If you are cooking on a rack, line the sheet with foil or parchment paper before putting down thge rack. Clean up with be so much easier.)
(Tip 2: If you don't have a rack, do NOT cook the wings on foil or parchment paper directly. It will stick to the skin of your wings. Just deal with the cleanup later)
Lay wings not overlapping on your rack or pan.
Bake for 15 minutes.
Turn over and bake for 10 more minutes until golden brown.
You can now sauce the and eat them, or you can cool them and store them refrigerated for up to 3 days.
When you are ready to reheat them, just
a. Broil for 3-4 minutes top crisp up and sauce after.
b. Set up a pot of oil and fry them until crisp.
Either way, the chicken will be so good!
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