RECIPE: Dawn_MO; I made your rec: Sacramento Wings (oven baked chicken wings)

RECIPE:
B

barb_b

Well-known member
They were really good. I brought them to a pot luck appetizer party. I made the Mustard Sauce as well as the Red Hot Sauce. I served them on a large platter lined with Lettuce, large bowl of ranch dressing in the center with a pile of small cut carrots and celery. Nice presentation and tasted fabulous! I did need to cook longer to get the extra crispy skin that dh enjoys. I liked how while they were crispy, they were still meaty and did not dry out. I served them at room temp. Thanks for posting a great recipe!

Best,

Barb

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=137816

 
Thanks, Barb. I do this same recipe and instead of any of these sauces

I use oyster sauce. When the wings are done, I place them in a zip-loc bag with oyster sauce and thinly sliced green onions. If you like oyster sauce, you would like these wings too. Thanks for the feedback. I first posted that one on Gail's, a long long time ago.

 
One tip I should mention. This was given to me by a friend, is to parboil the wings

for about 10 minutes, then continue with recipe. You might have to adjust the cooking time a bit. You end up with a nice pot of chicken stock to work with besides the chicken wings themselves.

 
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