You guys, seriously. Seriously.
These are the best chicken wings you'll ever have.
Eat them and know nirvana.
These are not hot wings. We have stepped beyond that realm. These are savory, juicy, wonderful chicken wings with meat that comes right off the bone
A word of warning: all the measurements are approximate. There's no 1 cup of this or 2 tablespoons of that. I'm very sorry. I'll try to be as clear as possible. It's not hard at all and the end product is well worth it.
Ingredients:
2 packs of party wings
About 1 bottle Kikkoman soy sauce
About 2 plastic lemons of lemon juice
garlic salt
"Party wings" are chicken wings that are already cut up.
I did not have the plastic lemons.
This is made in the broiler. Firstly, get out your broiler pan and discard the slotted bit on the top.
How long until the slotted bits of broiler pans have the same rights as all kitchenware?
Cover the broiler pan in aluminum foil. If you don't have the wide variety, overlap two sheets of foil and pinch to form a seal at the seam. You do not want any of the soy sauce or lemon juice slipping through. Your wings will be dry and flavorless and scrubbing off baked-on soy sauce is next to impossible.
Make sure the foil goes all the way up the sides.
Lay out the 2 packs of party wings skin-side up on the foil.
Drumette. Left: skin side. Right: gross side.
Wingette. Left: thick skin side. Right: thin skin side.
34 wings.
Working in a zig-zag pattern, quickly pour soy sauce over the length every wing, working your way across the rows. Do the same with the lemon. Finally, sprinkle garlic salt over the whole thing, making sure to hit every wing.
I demand copious amounts of garlic salt!
Then flip it all over and do it again! You'll wind up with loads of soy sauce and lemon juice on the bottom of the pan. This is what you want. I suppose you could just dump in a whole bottle of soy sauce and two entire plastic lemons of juice and call it a day. This is just how I roll.
I roll in...sauce?
Stick it in the broiler on the lowest possible rack.
Linoleum: for the modern kitchen.
Set the broiler to BROIL and set a timer for 13 minutes. If you have the type of broiler settings that allow low, medium and high settings, set it to medium and set a timer for 15 minutes. When the timer goes off, flip all the wings over so they're skin-side up again and set the timer for 11 minutes. If you have the other kind of broiler, set the timer for 13 minutes.
To avoid turning your hands into crispy critters, take the pan out of the broiler (close the broiler! You might think you won't step on it, but you will) and set it on the stovetop to flip the wings. Careful not to spill the juice!
As soon as the timer goes off the second time, take the wings out of the broiler.
Gaze upon your creation.
GAZE UPON IT.
Then eat it. Eat it all.
The juice leftover in the pan has its own delicious uses. It's tasty on white rice. It's also the world's unhealthiest dressing and tastes very good on romaine lettuce.
These wings are savory, never dry and a confirmed crowd-pleaser. They're still tasty when cold, so any leftovers that make it to the fridge will still be good the next day.
Happy cooking!
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