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Ingredientes
- 3 1/2 x -4 pounds chicken wings or possibly chicken wing drumettes, washed and patted dry
- 1 Tbsp. dry mustard
- 1 tsp paprika
- 2 Tbsp. rice vine vinegar
- 1 Tbsp. Tabasco sauce
- 2 Tbsp. Worcestershire sauce
- 1/4 c. reduced-sodium soy sauce
- 1/2 c. honey
Direcciones
- Cut the chicken wing tips at the joint and remove; separate the remaining two pcs. (Reserve the tips for making stock if you like.) Place chicken wings in a large, sealable plastic bag. Set aside.
- To prepare the marinade: In a small bowl, combine the mustard, paprika and rice wine vinegar to create a smooth paste. Add in the Tabasco sauce, Worcestershire and soy sauce. Stir to combine. Add in honey and mix well to incorporate all ingredients.
- Pour the marinade mix over the chicken wings, seal the bag and tilt it to distribute the marinade. Lay the bag on its side in a large baking dish to prevent any leakage, or possibly double-bag. Chill at least 2 hrs or possibly overnight, turning occasionally.
- Preheat the oven to 450 degrees. Line two large baking sheets with foil.
- Remove wings from the marinade and place in a single layer on prepared sheets, about 1 inch apart. Bake 15 min.
- Brush chicken with a little marinade and rotate the pans. Reduce the oven temperature to 350 degrees and bake 20 min longer. If the chicken looks dry or possibly is browning too much, brush with a bit more marinade during the last 20 min. Remove from the oven and serve. May also be served cool or possibly at room temperature.
- Makes 36 pcs, three per serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 101g | |
| Recipe makes 12 servings | |
| Calories 219 | |
| Calories from Fat 111 | 51% |
| Total Fat 12.31g | 15% |
| Saturated Fat 3.44g | 14% |
| Trans Fat 0.15g | |
| Cholesterol 59mg | 20% |
| Sodium 405mg | 17% |
| Potassium 168mg | 5% |
| Total Carbs 12.77g | 3% |
| Dietary Fiber 0.2g | 1% |
| Sugars 12.0g | 8% |
| Protein 14.5g | 23% |
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