Slow Baked Chicken Wings
Slow Baked Chicken Wings: A Family Favorite
There’s something wonderfully comforting about a dish that’s been slow-cooked to perfection. These Slow Baked Chicken Wings are a testament to that, delivering tender, flavorful bites that are well worth the wait. While you can speed up the process, the slow method truly brings out the best in these wings, creating a family favorite that disappears almost as soon as it’s served.
Why You’ll Love This Recipe
If you’re looking for a healthier alternative to fried wings, this recipe is perfect for you. By baking the wings, you cut down on calories and fat without sacrificing flavor. The wings are incredibly tender, and the rich, savory sauce gives them a taste that’s both sweet and slightly spicy. This recipe is a staple in my home, and after trying it, I’m sure it will become one in yours too.
Kitchen Equipment You’ll Need
- Large greased baking pan
- Foil-lined pan (for easy cleanup)
- Blender
- Crock-pot (optional, for reheating and serving)
Ingredients
- 5 lb chicken wing drummettes or wing pieces, thawed
- Sauce Ingredients:
- 1 cup low sodium soy sauce
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1/2 cup Dorothy Lynch or other sweet type French dressing
- 5 cloves garlic, peeled
- 1/2 tsp ground ginger
- 1/4 tsp dried pepper flakes or chipotle pepper
Step-by-Step Instructions
- Preheat your oven to 400 degrees. Place the thawed chicken wings into a large greased baking pan and bake for about an hour, turning once to ensure even cooking and to render out the fat.
- Transfer the wings to another pan lined with greased foil. This helps remove them from the juice and grease for a cleaner finish.
- In a blender, blend all the sauce ingredients. Pour this sauce over the wings in the final pan.
- Reduce the oven temperature to 250 degrees and bake the wings slowly for about 1-1/2 hours, basting every 30 minutes. This ensures the wings are thoroughly coated and flavorful.
- Enjoy the wings immediately, or if you’re serving them later, allow them to cool and then warm them up in a lined crock-pot for easy serving.
- Feel free to add extra pepper or hot sauce for a kick. These wings are versatile and can be tailored to your taste.
Tips for Success
- Basting regularly is key to ensuring the wings soak up all the delicious flavors of the sauce.
- If you like your wings with a bit more spice, don’t hesitate to increase the amount of pepper flakes or add some hot sauce.
- Using foil in your pans makes cleanup much easier, especially when dealing with sticky sauces.
Additional Tips and Variations
While this recipe is fantastic as is, you might want to experiment with traditional Buffalo sauce for a different flavor profile. The slow-baking method works well with various sauces, so feel free to get creative!
Nutritional Highlights (Per Serving)
Each serving is lower in calories and fat compared to traditional fried wings, thanks to the baking method. Exact nutritional values will depend on portion size and any additional ingredients you choose to include.
Frequently Asked Questions (FAQ)
Can I use frozen chicken wings?
It’s best to thaw the wings before baking to ensure even cooking and flavor absorption.
How long can I store leftovers?
Leftover wings can be stored in an airtight container in the refrigerator for up to three days. Reheat them in the oven or crock-pot for the best texture.
Can I make these wings spicier?
Absolutely! Adjust the amount of pepper flakes or add hot sauce to taste.
Conclusion
These Slow Baked Chicken Wings are a delicious and healthier alternative to traditional fried wings, and they’re sure to become a family favorite in your home too. I invite you to try them for your next meal or gathering and share your experiences! I’d love to hear how you made them your own.
