Chicken Wings - Two Ways

I did this for dinner the other night but I served the wings with side dishes to make it more like a meal, instead of an appetizer or snack.

I had 3 packages of 6 wings and I separated all the pieces of the wings and then made 2 sauces. I let them marinate and then I cooked them both at the same time, in different pans.

These were seriously good.

If you want them spicy like Buffalo Wings, then soak half of them in hot sauce and then in the Garlic Scampi Sauce. This is what the originator of the recipe does at their restaurant. I just used the scampi sauce alone and sprinkled on hot sauce at the table.

                     *  Exported from  MasterCook  *

                         Chicken Wings - Two Ways

Recipe By     : RisaG
Serving Size  : 3    Preparation Time :0:00
Categories    : Appetizers                       Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  18                    chicken wings -- both parts
                        First Way:
     1/4  cup           reduced sodium soy sauce
   1      tb            brown sugar
   2      ts            honey
   1      tb            garlic -- minced
   1      tb            black pepper
                        Second Way:
   3      cloves        garlic -- sliced
   3      cloves        garlic -- minced
     1/2  stick         unsalted butter
   2      tb            olive oil
                        salt and pepper

Make sure to use the uncooked chicken wing parts that are sold for Buffalo Wings. If you can't find them, then cut chicken wings into 3 pieces - the wing tip (to be discarded or used for stock later on), the drummette and the 3rd part.

For the marinade for the first way: In a small bowl, combine soy sauce, brown sugar, honey, garlic and pepper and whisk well. Place half the wings in a bowl and cover with marinade. Marinate for 12-24 hours.

For the marinade for the second way: In a saucepan, melt butter and add all the garlic and the olive oil. Once the butter is melted, let the garlic brown, slowly, and then remove it from the heat. Do not let it burn!

Let the garlic sauce cool off for 15 minutes and then cover the other half of the wings with it. Let it sit for 15 minutes. (Do this after you marinate the other wings for several hours). You want to be able to cook both kinds at the same time.

When ready to cook, preheat the oven to 450 degrees F. Arrange the wings on a rack in a shallow roasting pan. Roast for 12-18 minutes, until the skin is dark brown and crispy and the meat has begun to shrink away fro the bone. The juices should run clear when the wings are pierced with a knife point.

The garlic wings will be lighter in color than the others as there is no sugar in the garlic marinade. The sugar will caramelize and will look almost burnt.

Serve with favorite wing accompaniments - and lots of napkins.

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NOTES : Risa's notes:

The Black Pepper wing recipe is from Cindy Pawlcyn and her book Big Small Plates. The second version is from a bar in Miami, FL called Skully's that was featured on Diners, Drive-Ins and Dives. If you wish to make the Garlic Scampi Wings more like the actual tavern, soak them in wing sauce before putting on the scampi sauce. Skully's makes their own wing sauce and their own garlic scampi sauce and after they fry the wings they also grill them to get those gorgeous marks. Do that if you wish after you cook them in the oven. They will need the extra color.

RisaG