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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!
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.
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.
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!
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.
Invest in a heavy and high quality meat cleaver. You will find one hundred and one uses for it in the kitchen.Print
An oven baked garlic chicken wings recipe that is quick and easy to prepare. Bet all the ingredients are in your pantry!
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
Weber® Roasted Garlic & Herb seasonings or
McCormick’s Grill Mates® Montreal Chicken® or and Weber® Kick’n Chicken® spices.
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.
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!