BAKED CHICKEN WINGS
Provided by Robert Irvine : Food Network
Categories appetizer
Time 12h40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the chicken wings and brine: Combine the salt, sugar, vinegar and 5 cups water in a nonreactive container and stir until the salt and sugar are dissolved. Put the chicken wings in the brine and marinate, refrigerated, at least 12 hours.
- For the pickled celery: Put the vinegar, sugar and pickling spice in a saucepot. Add the celery and bring to a boil over medium heat. Remove from the heat and let the celery cool in the pickling liquid. (You can also store the celery in the pickling liquid.)
- For the wing glaze: Combine the honey, vinegar, soy sauce and lemon juice in a large bowl and mix thoroughly.
- Preheat the oven to 375 degrees F.
- Remove the wings from the brine and discard the brine. Put the wings in a roasting pan and bake until a meat thermometer inserted in the wings registers 165 degrees F, about 25 minutes. Toss the hot wings in the wing glaze to coat.
- Serve with the pickled celery and your favorite dipping sauces.
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