Nice thing about chicken wings, is they are the perfect traveling companion. Simply trim and prepare the wings, toss into a ziplock bag or plastic container with a marinade and have chicken will travel. Take them camping, out to a BBQ or to a tailgate party. How you cook them depends on your options. Grilled, baked or deep fried, they are equally delicious and the ultimate finger lickin good food.
It’s been awhile since I made chicken wings. I’ve been tossing some flavour combinations around in my head for wings for quite some time and finally decided to bite the bullet and get clucking….er cracking. One thing I do not enjoy is eating fatty wings. Being one who used to enjoy a wing night or two back in the day (before kids) I have had my share of fatty wings (epic fail). Wings need to be crispy. End of story.
Any wing going into a marinade should be given ample time in the marinade. Get your wings ready either the night before or the morning of and let them swim in the sauce all day/night. There are so many delicious flavour combinations to choose from and/or create, this is one of many we enjoy or at least it got a 3/4 thumbs up in in our family.
Our family loves wings (kids prefer the basic salt & pepper) and Rob, my husband probably loves them the most. So the night I made these wings I made a huge batch (doubled the recipe). I did not make a dipping sauce for the wings as they really are flavourful enough and can hold their own.