Hello, drummies and wings!
I very much enjoyed our time together last week.
Now I’ll be straight. Chicken wings aren’t really my thing.
All that messy work for such little meat. Give me a cheeseburger!
Well, I’m starting to come around you could say.
You see last Wednesday I had to break down loads of chickens for our first Broeders Beer Night at NOLA. It was a smashing success!! Fried chicken with honey mustard sauce was on the menu and we all know the best way to buy chicken is to buy the whole bird. This resulted in leftover chicken wings, drumsticks and plenty of bones. The bones were used for stock and the wings and drummies were brined, marinated and roasted. The end result was fantastic and much healthier than the usual fried version!
Why brine and marinate? Flavor, tenderness, moisture!
Brining solution was a mix of water, sugar, salt and cayenne pepper.
I used the leftover honey mustard as the base of the marinade and added a good bit of chipotle powder, lime and black pepper.
They stayed in the marinade overnight and were seasoned with sea salt once on the baking sheet.
Now if you’re in Buenos Aires and wanting to make these know that most verdulerías sell chicken wings for less than 10 pesos a kilo. My guys offers them at 6!
Nothing fancy is required for this recipe other than a hot oven which isn’t as common as one might think here in BA. For those of you in BA with oven issues, check out this helpful guide.
Roasted Chicken Wings ::
- 20 chicken wings and drummies
- 1/2 cup homemade honey mustard
- 1 tsp chipotle powder
- 1 lime, zest and juice
- 1/2 tsp black pepper
- 2 garlic cloves, smashed
- sea salt to taste
In a bowl mix together honey mustard, chipotle, lime zest/juice, pepper, and garlic cloves. Place chicken wings in large Ziploc bag and cover with marinade mix. Close bag and rub the sauce all over the chicken. Place in fridge overnight.
Preheat oven to 400°F/200°C.
Remove chicken from bag and line wings and drummies on baking sheet. If there is any excess marinade in the bag pour it over the chicken. Season generously with sea salt and place the baking sheet in the middle of the oven.
Cook for 15-20 minutes til crispy and brown on the outside. Test doneness with a meat thermometer (160°F) or by lifting a piece and a clear (not bloody) liquid falls from the chicken.
*I didn’t eat these bad boys with a dipping sauce. But when I do them again I’m thinking some kind of cilantro lime aioli would be a nice touch!
Ah si! I got a new camera. Can you tell?! I’m beyond excited!