Slow Baked Chicken Wings

Mary Ann Hanson Recipe

By Mary Ann Hanson DeaconGrandma

Please note the title of this recipe. "Slow baked...". Yes you could speed this up. This is just the way I do it. My family has eaten these right out of the pan right from the oven because they are so good. You can bake these ahead of time and warm up later in the crockpot but they will not have anything crispy on them. They are just yummy with no frying.


Recipe Rating:
 12 Ratings
Serves:
6-8 depending on meal or appetizer
Prep Time:
Cook Time:
Cooking Method:
Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
The sauce won me over on these wings. It's really good, and different. The slow baking made the meat just fall off the bone. The Kitchen Crew gobbled these up!

Ingredients

5 lb
chicken wing drummettes or wing pieces, thawed
SAUCE INGREDIENTS
1 c
low sodium soy sauce
1/2 c
brown sugar
1/2 c
white sugar
1/2 c
dorothy lynch or other sweet type french dressing
5 clove
of peeled garlic
1/2 tsp
ground ginger
1/4 tsp
dried pepper flakes or chipotle pepper

Directions

1
Pour thawed chicken wings into a large greased baking pan. Bake at 400 degrees for about an hour turning once. This is just to render out the fat.
2
Transfer wings to another pan lined with greased foil. I do this to get wings out of the juice and grease from the previous cooking time. Foil just makes it easier to clean up afterwards.
3
Blend all sauce ingredients together in a blender and pour over wings in the final pan. Bake slowly at 250 degrees for about another 1-1/2 hours basting every 30 minutes or so. They are done, just determine if they are basted with sauce.
4
Eat right away or cool and warm up and place in a lined (just thinking about cleanup) crock pot to serve later.
5
Add extra pepper or hot sauce if you like. These can even be placed on the serving table. These wings take a while to make but you can do a lot while they are baking. Enjoy as these are really good!
6
I have not tried these with the traditional Buffalo Sauce but want to do that. I just like not having to fry them.

You May Also Like: