Thursday, January 30, 2014
Super Bowl Snack Countdown Day 3 - Baked Barbeque Wings
Last summer, I tried this rub with chicken wings, and took them to the beach for a cookout with our friends who were visiting from Tennessee. The wings were hit. They tasted like barbeque chicken wings, but without the sticky barbeque sauce and without the mess.
Leaving the rub on for at least 6 hours give the salt and spices a chance to flavor the chicken all the way to the bone, so don’t skip this step.
Super Bowl Snacks Countdown Day 2 - Mango Salsa
Super Bowl Snacks Countdown Day 1 - Reuben Pig in Blankets
Baked Barbeque Wings
Adapted from America’s Test Kitchen Cookbook
5 pounds chicken party wings
3 tablespoons brown sugar
2 tablespoons chili powder
2 tablespoons sweet paprika
1 tablespoons kosher salt
2 teaspoons ground black pepper
½ teaspoon ground chipotle chili powder
¼ teaspoon cayenne pepper
Combine brown sugar, chili powder, paprika, salt, pepper, chipotle chili, cayenne pepper in a small bowl. Coat the chicken wings with the dry rub and refrigerate for at least 6 hours or up to 24 hours.
Preheat the oven to 425°F. Place the chicken skin side up on a wire rack over a baking sheet. Roast chicken wings until the chicken is completely cooked and the skin is crispy, about 35 to 45 minutes.