This is adapted from a recipe by Sheila Lukins that I found in the Sunday newspaper supplement, "Parade". My wife is a real chicken wing "nut", and she ordered me to make them. They are REAL good! Prep time does not include marrinating time.
- add 1/4 cup extra virgin olive oil
- add 2 teaspoons chili powder
- add 4 scallions
- add nonstick cooking spray
- add 2 tablespoons minced garlic
- add 4 tablespoons fresh lemon juice
- add 1 teaspoon sweet paprika
- add 1 red onion
- add 5 lbs chicken wings
- add fresh ground black pepper
- add 4 tablespoons Dijon mustard
- add 1 tablespoon hot sauce, more to taste (preferably Sriracha oriental hot sauce or Cholula Mexican hot sauce)
- add kosher salt
- add 3 tablespoons Worcestershire sauce
- add 1/4 cup butter
- add 2-3 tablespoons balsamic vinegar (optional)
- Place wing pieces in a large Ziploc plastic bag.
- Whisk together all remaining ingredients until thoroughly combined, and pour over the wings.
- Squeeze air out of bag, seal, and turn and knead until chicken is well coated.
- Refrigerate overnight, turning and kneading several times.
- Preheat oven to 375 degrees F, and spray 2 baking sheets with nonstick spray.
- Divide the chicken and marinade evenly between the pans, and bake for 30 minutes, turning and basting chicken and switching pans after 15 minutes.
- Reduce temperature to 350 degrees F, turn and baste chicken again, and bake for another 30 minutes or until done, turning, basting, and switching pans after 15 minutes.
- Transfer wings to a serving dish, and pour and scrape the sauce over them.
- Serve hot.
- Serves 6-8.