Slow Baked Chicken Wings

 Slow Baked Chicken Wings


Indulge in the goodness of Slow Baked Chicken Wings. Crispy, tender, and perfect for game day or any gathering. Please note the title of this recipe. "Slow-baked..." Yes, you could speed this up. This is just the way I do it. My family has eaten these right out of the pan right from the oven because they are so good. You can bake these ahead of time and warm them later in the Crock Pot, but they will not have anything crispy on them. They are just yummy with no frying.


Slow Baked Chicken Wings



Cook time: 2 Hr 30 Min  Prep time: 10 Min  Serves: 6-8 depending on meal or appetizer
Ingredients
5 lb chicken wing drummettes or wing pieces, thawed
SAUCE INGREDIENTS
1 c low sodium soy sauce
1/2 c brown sugar
1/2 c white sugar
1/2 c Dorothy Lynch or other sweet type French dressing
5 clove peeled garlic
1/2 tsp ground ginger
1/4 tsp dried pepper flakes or chipotle pepper
Directions
Test Kitchen Tips: We used parchment paper when moving these wings to a deeper pan. It works, but clean-up would be easier with aluminum foil as Mary Ann suggests.
1. Pour thawed chicken wings into a large greased baking pan.
2. Bake at 400 degrees for about an hour turning once. This is just to render out the fat. Transfer the wings to another pan lined with greased foil. I do this to get wings out of the juice and grease from the previous cooking time. Foil just makes it easier to clean up afterward.
3. Blend all sauce ingredients together in a blender.
4. Pour over the wings in the final pan. Bake slowly at 250 degrees for about another 1 1/2 hours, basting every 30 minutes or so.
5. Eat right away or cool and warm up and place in a lined (just thinking about cleanup) Crock Pot to serve later.
6. Add extra pepper or hot sauce if you like. These can even be placed on the serving table. These wings take a while to make but you can do a lot while they are baking. Enjoy as these are really good! I have not tried these with the traditional Buffalo sauce but want to do that. I just like not having to fry them.

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