Tag Archive: Wings


Baked wings.PNG

Mahalo.com calls for steaming wings first for about 10 minutes, but I was late getting started and decided to forego that step.

8 lb. fresh chicken wings

1/8 C. Cajun Seasoning

1/8 C.  oil (I used a nut oil mix I had on hand)

After steaming wings for 10 minutes, place them on jelly roll pans sprayed with coconut oil, sprinkle with Cajun or other seasoning (such as garam marala, Tuscan, Herbs de Provence, Garlic Powder and Parmesian, etc. etc.  in a 425 F oven for about 20 minutes.  Turn and cook for 20 more.

Remove from oven, toss in a brown paper bag to absorb oil/chicken fat,  and serve with your favorite dipping sauces.

No need to fry wings ever again.  They are amazing and delicious baked.  We had them with barbecue sauce,  balsamic glaze. honey mustard, and ranch, to dip in.

You can easily make these up to a day ahead, and heat them with sauce brushed on them.

Maple Bacon Bourbon Baked Wings

Maple Bacon Bourbon Wings

40 wings

1 Tbsp. chopped rosemary

1 Tbsp. chopped thyme

1 Tbsp. smoked paprika

1 tsp. salt

1/2 tsp. pepper

1/4 c. balsamic vinegar

1/4 c. olive oil

2 Tbsp. soy sauce

1/2 c. ketchup

1/2 c. maple syrup

1/4 c. bourbon

6 pieces bacon cooked crisp and crumbled

Mix seasonings, vinegar, oil, and soy sauce.  Toss with wings and refrigerate 20 minutes to overnight.

Place wings in 13 x 9 baking dishes or on jelly roll pans, reserving marinade into small saucepan.  Bake at 425 for 20 minutes or until slightly charred on top.  Reduce to 350 and cook until internal temperature reaches 170 F – about another 25-30 minutes.

Meanwhile, cook and crumble bacon.

Add ketchup, maple syrup, and bourbon to reserved marinade.  Cook until reduced by half.

Add in cooked, crumbled bacon.

Keep sauce warm until wings come out of the oven.  Spoon sauce over wings and enjoy!

The only problem was I should’ve made more!!  These were delicious.  Even the kids who are not really wings fans loved them.  I served them with sweet potato hash topped with an egg!  Yummy.

 

 

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