Chicken Wings

Hubby and I were planning on spending the evening watching NFL. And he had been craving chicken wings for a while. He ordered some last weekend and wasn’t impressed, so he was still looking to satisfy that craving. We trekked out in the 6″ of snow we got and headed to grab groceries for the week and decided to make chicken wings for dinner. The only thing missing was some cold beers!

I followed a recipe from Mrs Sac’s Purple Kitchen, except used a different sauce (those B-Dubs sauces are awesome though!)

Chicken wings – from Mrs Sac’s Purple Kitchen
2.5 lbs chicken wings, rinsed, dried, separated, and wings discarded
salt and pepper to taste
1/2 tbsp garlic powder – I didn’t measure, just sprinkled some on
3-4 tbsp butter, divided
about 2 tbsp vegetable oil
BBQ sauce – I used Nance’s hot wing sauce (hot for hubby and mild for me)

Preheat oven to 400 degrees. Coat a baking sheet with tin foil and non-stick spray.

Spread out wings on the baking sheet, drizzle a little vegetable oil over them and turn to coat. We just tossed the wings in a bowl with the olive oil, salt, pepper, and garlic powder.

Lightly season wings with salt, pepper, garlic powder on both sides. Put in the oven and bake for 20 minutes, turn over and baking for an additional 20 minutes.

Meanwhile, heat approximately 1 cup sauce and 3-4 tbsp butter in saucepan (separate if using different sauces). Heat till simmering and mixture is reduced.

Remove wings from oven. If there is a lot of liquid on the tin foil, drain off, or replace and spray with non-stick spray. Pour sauce on wings and turn to coat. Bake for an additional 10-15 minutes, sauce will become like a glaze. Enjoy with ranch, bleu cheese & celery sticks.

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7 Responses to “Osso Bucco Style Chicken”

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    1
    Justin — July 14, 2010 at 5:51 pm

    if looks are anything, this looks REALLY good

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    2
    newlywed — July 14, 2010 at 9:14 pm

    I agree — this looks great! Do you mind me asking how long it took to prepare?

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    3
    Jen — July 14, 2010 at 9:19 pm

    newlywed – I think this took Hubby a little over an hour to make. But you could def chop all the veggies ahead of time and make the gremolata in advance as well. That would help cut down the time for sure.

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    4
    Cara — July 15, 2010 at 1:46 am

    I love osso bucco and I really like the idea of this lightened version. Yum!

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    5
    biz319 — July 15, 2010 at 2:41 pm

    I love gremolata’s – they really make a dish pop! I did a walnut, lemon zest and cilantro to top a celery root soup – it made the soup!

    http://biz319.wordpress.com/2010/02/14/happy-v-day-old-stoppin-grounds-and-bsi-lemon-zest/

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    6
    marla {Family Fresh Cooking} — July 15, 2010 at 11:45 pm

    Jen, your Osso Buco Chicken looks fresh and super delicious! Wish I had some for dinner tonight 🙂

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    7
    Mrs Happy Homemaker — July 16, 2010 at 2:59 am

    That looks yummy!! I might have to try that one.

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