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- Garlic Chicken Wings Recipe: Simple Easy Menu In Less Than An Hour
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Garlic Chicken Wings Recipe – Yesterday, the weather in northern Virginia was sunny but rather chilly. With drenching rain forecast for the coming weekend, we took advantage of the afternoon to cut the grass, weed the flowerbeds and generally reclaim the garden.
Suddenly reminded of the late hour, a certain someone suggested the following dinner menu with a bellowing “How about crispy roasted chicken wings for dinner?” question from somewhere in the back yard.
in a hurry? Select from any of these super spice combinations. I’ve used all of them for grilling or roasting chicken wings but this one is my favorite!
Oven Baked Garlic Chicken Wings Recipe For Dinner!
Regardless of the requested menu items, dinner would require a shopping trip to the nearest supermarket for a family pack of chicken wings and ingredients for tasty side dishes.
Potato salad from the deli counter sounds like the quickest way to complete the menu.
However, I know from experience that by early evening, none of these salads looks particularly appetizing or fresh.
The deli choices have been out in the open, un-refrigerated, far too long.
Here is an idea! I will prepare a variation of our favorite old-fashioned potato salad along with a side of raw veggies.
The potato salad will taste fresher made from scratch and with familiar ingredients.
It will also be prepared in record time – in other words in less time than it takes the wings to get golden brown.
Following are the steps used to prepare the oven baked garlic chicken wings and the potato salad.
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Pick the best and the nearest of your neighborhood supermarkets where you know you can find all the required ingredients for your recipe. Do not waste time driving to another or even several markets.
Every market offers a family pack of chicken wings. They average in weight between four to more than 5 pounds. National brands such as Perdue® offer chicken “drummettes” and “wingettes”. These are very expensive.
At the supermarket:
- A 4 1/2 pound family pack of whole wings (you can always use OXO poultry shears to remove the wing tip)
- A pack of clean, ready to steam “in the bag” potatoes
- 2 bunches of scallions and some parsley
Already Have Potatoes?
Already have potatoes in the pantry? Why not use them?
When I am in a hurry, I often steam potatoes in the microwave but these little bags are the best thing since sliced bread.
Not only can you can steam vegetables (potatoes too) but once you are done cooking in the bag, seal it, refrigerate it and use it again!
To make these bags even more interesting, you can use them in the Instant Pot® and boil food in dishwasher safe, BPA free leak proof bags. All around winner in my kitchen!
From the pantry:
- Jumbo, 2.5 gallon size zip lock slider bag
- Robust flavored olive oil
- Caesar salad dressing (my favorite)
- Garlic & Herb Seasoning
Wingettes are the first and second sections of the wings. They usually come in one to one and half-pound packs as dumettes or flats.
Forget about those for today. If there are any leftovers from the family pack, pack them up in individual portions to become the next day’s lunch.
The quickest way to slice off the wing tip is with one stroke of a heavy duty meat cleaver.
Take my word for it – even the best kitchen shears will become a “pain” before you are done with the pack of wings.
Heavy Duty Meat Cleaver Bone Axe Butcher Chopper Knife High Carbon Steel
Sato Forged Heavy-Duty Meat Cleaver Chopping Butcher Knife (Bone Chopper), 8
Invest in a heavy and high quality meat cleaver. You will find one hundred and one uses for it in the kitchen.
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Description
An oven baked garlic chicken wings recipe that is quick and easy to prepare. Bet all the ingredients are in your pantry!
Scale
Ingredients
4.5 lbs of whole chicken wings
1 pack of “Steam In The Bag®” yellow potatoes
2 bunches of scallions, washed and sliced thin
1 tablespoon fresh parsley, chopped fine
1 tablespoon robust olive oil
Cardini’s® Ceasar salad dressing
Weber® Roasted Garlic & Herb seasonings or
McCormick’s Grill Mates® Montreal Chicken® or and Weber® Kick’n Chicken® spices.
Instructions
- Preheat the oven to 375 Degrees. While the oven is preheating, cut the tips of each wing with one chop of your trusty meat cleaver*. You can also use use poultry shears to remove the wing tip. Speed is of the essence during this step so watch the fingers. All we want for dinner are wings.
- Place the chicken wings in the zip lock marinating bag and season first with McCormick’s Grill Mates® Montreal Chicken. Shake and toss the wings to coat them evenly with the spices. You can also sprinkle the chicken wings with McCormick buffalo wing seasonings. I wanted them plain this time.
- Next, sprinkle the wings with the Weber® Kick’n Chicken® spices. Toss the wings to coat evenly.
- Drizzle a little olive oil in a shallow roasting pan. Empty the bag of wings into the roasting pan and distribute evenly so that they are all in a single layer.
- This entire process was done before the oven had reached the required temperature.
- Use this spare time to make the potato salad dressing!
- Chop your scallions into fine pieces. Sprinkle with about 2 teaspoons of chopped parsley. Drizzle about 1 tablespoon of olive oil over the scallions and parsley. Add 2 tablespoons of Caesar salad dressing. Stir to blend well. Set aside.
Notes
WHILE you are doing Step 4, the bag of potatoes should already be in the microwave cooking the required 8 minutes.
Imagine all the things you can do in 8 minutes! Doctor up the salad dressing? Set the table? Pour a glass of sangria?
Once the potatoes have cooled sufficiently to handle, cut them directly into the bowl with the salad dressing. Adjust seasonings and add a little more salad dressing if needed.
The chicken wings were golden, the potato salad was quite tasty and the entire meal was ready in under 45 minutes. My cooking skills earned me a tall glass of Sangria on ice. It was Friday so I added a jigger of Triple Sec.
*Using a meat cleaver makes this process quick and easy. It helps to place the blade in the joint (rather than try to cut through bone). The cleaver separates the joint and cuts the meat at the same time. The weight of the cleaver also helps in cutting off the wing tip in a single downward motion of the handle.
Nutrition
- Serving Size: 8 wings
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About the Author
1 Cook, 2 Countries & A Taste For World Cuisines: Cooking A La Mode De Chez Nous - Cuisine d'Hier Et d'Aujourd'hui! For the love of home style cooking and great food. Memories are made of this!
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