I have a weakness for chicken wings but am not fond of frying because it is too smelly and messy. Naturally, not wanting to forgo wings all together and not being a fan of processed frozen foods I decided to create my own version in the oven.
I began with two packages of jumbo wings for a combined weight of eight pounds. After cutting them into segments at the joints I was left with fifty pieces plus the tips. On a side note, I seasoned and roasted the tips then simmered in water to create a pint of broth. If you prefer to make a larger amount of broth just save the tips in the freezer until you have enough. Now back to the wings.
Create the spice mixture for the marinade as follows.
- 3T Black Peppercorns
- 1T Anise Seed
- 2 t. Coriander
- 1t. Celery Seed
- 1t. Granulated Garlic
- 1t. Dry Mustard
- 1/4t Fennel Seed
Place all spices in a spice grinder and grind to combine. For 50 segments you will need about half of the spice mix. Sprinkle generously over the wings.
- 6-12 oz. Beer
- 1 T. Brown Sugar
- 2 t. Kosher Salt
- 2 ounces of Arizona Hot Sauce (Red Jalapeno)
Place the seasoned wings in a large zipper bag or plastic container and refrigerate overnight [Fig. 1].
At this point I divide the wings into batches, vacuum seal and freeze for later. When using the frozen wings, thaw in the refrigerator then proceed as follows.
Remove the wings from the marinade and discard the liquid. Toss the wings in all purpose flour to lightly coat; shake off excess [Fig. 2].Place the wing segments on a greased baking sheet lined with parchment. Place in a 325° oven and bake for 60 minutes [Fig. 3].
- Arizona Hot Sauce (Red Jalapeno)
Combine equal parts melted butter and Arizona Red Jalapeno Hot Sauce. The amount of sauce needed will vary depending on the quantity of wings prepared. For 16 segments I used 3T. each. To avoid waste, be conservative; you can always make more sauce. Toss the wings in the sauce and enjoy [Fig. 4]!