Tuesday, September 3, 2013

Chicken Wings

Let's Wing It!

Game on! Football season is back! If you are planning a tailgate party for the first game of the season, consider making a pan of sticky, crowd-pleasing chicken wings. The Gerber chicken wings at Jungle Jim's International Market are tender, juicy and meaty. These wings are a sweet, spicy bite of goodness that your guests will gobble up. One pack of chicken wings yielded 24 finger-licking pieces.

Our first preparation tip is to cover the baking sheet with non-stick aluminum foil. We like to double foil the pan because as you will see in a later step, clean up is so much easier. Preparing the chicken wings requires a sharp knife, a cutting board and a little muscle! Sever the drummette from the flat wing and discard the tips. Or you can save the tips to make homemade chicken stock. Just bag them and freeze them until you are ready to make stock.

Heat the BBQ sauce ingredients together and then let the pan set off the heat until the chicken wings have been baked the first time in the oven.

When the wings come out brown and crispy from the first baking, remove the first layer of foil with the wings on it to a rack. You can see how easy the clean up is going to be! An added benefit of taking the wings off the first sheet is also to remove excess grease.

Put the wings on the clean foil and coat thoroughly with the warm BBQ sauce before sliding back in the oven for a quick session under the broiler.

Here is the final product! Score some points with the football fans at your party.

Orange BBQ Glazed Chicken Wings

2½ pounds bone-in, skin-on chicken wings, tips discarded, each cut into 2 pieces
Salt and pepper
½ cup orange juice concentrate, thawed
½ cup BBQ sauce
¼ cup orange marmalade
1 tablespoons brown sugar
2 teaspoons white wine vinegar
2 teaspoons Worcestershire sauce
1½ teaspoons hot sauce

Preheat oven to 450°. Line a rimmed baking sheet with 2 layers of release foil.

Season wings with salt and pepper, arrange on prepared baking sheet. Bake until golden brown and cooked through, about 45 minutes.

Meanwhile, combine juice concentrate, BBQ sauce, marmalade, brown sugar, vinegar, Worcestershire sauce and hot sauce in a small saucepan. Bring to a simmer and cook for 15 minutes, stirring occasionally.

Heat broiler. Remove chicken from baking sheets by picking up top layer of foil. Transfer chicken to 2nd layer of foil on baking sheets. Toss wings with glaze. Broil until sauce is bubbling and wings are dark brown in spots, 1-2 minutes.

Makes about 24 pieces

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