Crispy, flavorful, tender and moist chicken wings are easy to make by adding the step of poaching them 1st before baking. Then, in the last 5 minutes of baking, the oven temp goes up and the barbeque sauce goes on.
Serve with your favorite veggie or salad.
Makes 10 wings. Serves 2.
INGREDIENTS for Poaching
3-4 pounds fresh chicken wings
Enough water to cover in a stock pot
2 tsp garlic powder
1 tsp "Mrs. Dash" garlic and herb
DIRECTIONS:
Place wings in stock pot with enough water to cover and add in seasonings.
Bring to a boil and then cover and remove from heat. Allow the wings to rest in the broth for 8 minutes.
In the meantime, preheat oven to 425°.
Prepare a large baking sheet, lined with foil and place a wire rack inside that is sprayed with a non-stick spray.
Remove wings from stockpot with tongs and place them on the wire rack.
Now season wings to your liking.
I used ground fresh pepper, "Mrs. Dash",
McCormick's Applewood Rub.
Stubbs barbeque sauce was lightly brushed on in the last 5 minutes of baking.
BAKE the wings at 425° for 25 minutes.
Remove from oven and increase temperature to 450°. Brush lightly with sauce and return to the oven for an additional 5 minutes.
Allow to cool slightly before eating.
(You can refrigerate the broth to use later in soup. Keeps well for 3 to 5 days or discard.)