Baked Chicken Wings

Total Time:
12 hr 45 min
Prep:
15 min
Inactive:
12 hr
Cook:
30 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • Chicken Wings and Brine:
  • 1/4 cup kosher salt
  • 3 tablespoons granulated sugar
  • 3 tablespoons vinegar
  • 2 pounds chicken wings
  • Pickled Celery:
  • 1 cup vinegar
  • 1/2 cup sugar
  • 1 tablespoon pickling spice
  • 5 stalks celery, cut into 2-inch pieces and strings removed
  • Wing Glaze:
  • 1 cup honey
  • 1/4 cup white vinegar
  • 1 tablespoon soy sauce
  • Juice of 1 lemon
  • Favorite dipping sauces, for serving
Directions
  • For the chicken wings and brine: Combine the salt, sugar, vinegar and 5 cups water in a nonreactive container and stir until the salt and sugar are dissolved. Put the chicken wings in the brine and marinate, refrigerated, at least 12 hours.

  • For the pickled celery: Put the vinegar, sugar and pickling spice in a saucepot. Add the celery and bring to a boil over medium heat. Remove from the heat and let the celery cool in the pickling liquid. (You can also store the celery in the pickling liquid.)

  • For the wing glaze: Combine the honey, vinegar, soy sauce and lemon juice in a large bowl and mix thoroughly.

  • Preheat the oven to 375 degrees F.

  • Remove the wings from the brine and discard the brine. Put the wings in a roasting pan and bake until a meat thermometer inserted in the wings registers 165 degrees F, about 25 minutes. Toss the hot wings in the wing glaze to coat.

  • Serve with the pickled celery and your favorite dipping sauces.


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