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Chicken Wings with Salsa Verde Recipe

Chicken Wings with Salsa Verde

Guy Fieri

Recipe courtesy Guy Fieri for Food Network Magazine

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (17)

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Average Rating:

Total Reviews: 17

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  • on March 10, 2012

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    Definitely a family favorite! Even if you don't have the time to do the brine it's still awesome. Although if you do have the time and you remember, definitely brine the wings, it makes it even better!

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  • on November 27, 2011

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    Fabulous! The dry rub itself is a masterpiece

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  • on October 09, 2011

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    Very good, a little salty but that can be reduced to your liking. Slow cooked the wings on the grill, they were crispy and delicious.

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  • on October 02, 2011

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    Too much salt. I would cut out half the salt and skip the brine.

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  • on October 01, 2011

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    Made these today and really enjoyed the flavor. I did not brine the chicken and I baked it at 450 for 40 minutes, flipping the chicken after the first 20 minutes. Chicken was very tender and juicy. The seasoning was a bit strong and I will probably cut it by 1/3 next time I make this.

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  • on August 31, 2011

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    I will make this again but, it was too salty. I would suggest cutting out the salt in the rub. I was also thinking about just skipping the brine step and just using the rub. The rub gives the chicken an excellent appealing color.

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  • on July 30, 2009

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    I thought these wings were really good! It's true though - there were a LOT of seasonings on it, which makes it a little salty and a little overpowering. But still really good. It might work to just cut all the seasoning amounts back a little. The brine worked well, but that's what makes the house smell for a couple days. Try lighting some candles in the kitchen while the brine cooks.

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  • on February 04, 2009

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    I made these wings for the Super Bowl and it was delicious. I did add 1T of sugar, 1t cayenne pepper and 1T pepper flake. I like my wings hot so it was perfect. I would make it again. The dipping sauce is also unique.

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  • on February 03, 2009

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    I'll start off by saying I didn't make the Salsa Verde, but I doubt it would have made a difference anyway. The chicken was just not good. The spices in this recipe were way too overpowering. It was like I was biting into a meaty, disgusting sort of spice rather than chicken. Not to mention your house will smell terrible for two or three days and you can't wash the stench of the spiced chicken off of your hands for a day. I really didn't like this recipe. I was very disappointed.

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  • on February 02, 2009

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    These are good wings, not great. I served these along with my own Jamaican Jerk wings for a Super Bowl party and people devoured my Jerk wings first. I wouldn't bother with the Salsa, no one seemed to enjoy the combo. If you're into moderately spiced wings, not too hot, you'll probably enjoy these and they're easy to make.

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