WINGS AND DRUMS-- TWO RECIPES!
Photo and recipe is my own.
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- 2 recipes in 1
- 10 to 16
- wings or drumsticks (tips removed from wings)
- tablespoons olive oil
- 2 to 3
- tablespoons gebhardt's chili powder--more for fire breathing hot!
- teaspoons garlic powder
- salt and pepper to taste
- mccormick seasoning to taste
- my brine recipe is below:
Take a one gallon pot of cold water, add 1/2 cup of kosher salt, stir until the salt has disolved. (Do not use iodized salt.) Submerge the chicken pieces in the brine water. Refrigerate. Brine for no more than 2 hours, then remove the chicken pieces, rinse them and put them in the refrigerator until it is time to cook the chicken. Discard the brine.
Add chili powder, garlic powder, and olive oil to the bag, knead the bag gently to mix.
Add the brined chicken, pat dry, a few pieces at a time to the bag, kneading until coated, gradually adding all the chicken, and with the air out of the ziplock bag, you should be able to knead and coat the chicken thoroughly.
pre-heat the oven to 375 degrees. Line a cookie sheet (with a lip) with tin foil for easy clean-up. Spray with Pam.
Place the coated wings (and drumsticks if you are having them) on the cookie sheet skin side down. Salt and pepper the wings, and sprinkle McCormick chicken season liberally over the wings. Bake 1 hour in the oven, TURNING the chicken after 35 minutes, or until brown on the underside. Once you have turned the chicken, sprinkle lightly with salt and pepper and the McCormick chicken seasoning. Finish baking 30 to 40 more minutes until done and nice and brown.