Uncle Dougie's "Chicago-Style" Chicken Wings 

(revised version)

This is how it all started...WARNING...these will become addictive!

 

This is what you’ll need:  

1 Bottle (18oz.) 

5 lbs

Uncle Dougie's Chicago-Style Chicken Wing Marinade

Fresh Chicken Wings (you know this won’t be enough to keep a party happy)

 

Remember, these are baked – not fried

Wash and dry the wings very well. Fresh wings are the best…but if you only have frozen, totally defrost them, and try to get as much water out of the wings as possible. Cut the chicken wings at the joint and cut off the wing tip. You should end up with 2 pieces per wing – a drumette and a (whatever it’s called). Place the cut wings in a bowl or plastic bag and pour marinade over the wings. Mix occasionally so the wings are coated. (You only have to marinate for 15-20 minutes). Place the wings and marinade in a 1” deep cooking sheet/pan. (aluminum/throw-away pans work). The wings should be half submerged in the marinade. (If you need to add more…pour it on). Bake at 400-450 for approx. 60 minutes, occasionally turning the wings as they cook. Bake until the desired “crispness” or your preference. Drain off the marinade and finish cooking. 

 

Dougie tips:
1) The longer you cook in the marinade - the hotter the wings. If you follow the bottle recipe, the wings will be for the average palate (spicy). What I like to do is make 2 pans, one drained and browned (like the bottle recipe) and the other pan, I continue to cook in the marinade turning and rolling the wings so they get good and coated with the “thickened” marinade. These will be hot. They take a little longer to cook, and need more attention…but it is worth it! 
2) Ovens all vary in heat. I love using a convection oven. The cooking time is less and the wings brown and crisp beautifully! Another thing to try is a top broiler. Just before you think they're done…use the broiler for a few minutes. Some ovens have a browning unit on top along with the heating element. (This kind of broils and bakes at the same time – very cool – but you have to “watch and turn” so they don’t burn).
3) Frozen wings…and you are in a hurry…cut the wings (frozen wings are easy to cut) cook the wings for a few minutes alone…this should get any water out of the chicken. Drain off all the water, pat dry and pour the marinade over the wings in the pan. (They still turn out great). 
4) Be creative…have fun…experiment…you will find your favorite wing in our bottle. 


Oh, by the way…for those looking for that extra heat kick… while your wings are cooking in Uncle Dougie’s “Chicago-Style” Chicken Wing Marinade, season the wings with Uncle Dougie’s Grub-Rub “with a Bite”. (Start slow…this stuff packs some heat). 


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