Super Bowl Stove Top Wings

I love making wings. Even if it is just for the fact I know what is going into them. First came my good ‘ole, finger licking, traditional wing recipe. Then I ventured into Asian Inspired Wings. And out of necessity this week, I bring you stove top wings. The oven was off limits, and it was WAY to cold to grill, so I had to come up with a way to do without, and still have my game time favorite food.

When I was a kid, my parents had pretty big get-togethers on a very frequent basis. Since we lived in Florida, and had a smaller house, these events normally took place in the backyard around the grill, and my dad was FAMOUS for his wings. Unfortunately I don’t have his exact recipe (and last time I asked him he didn’t remember), but what I did remember was the secret was to boil the wings in a delicious base to cook them before throwing them on the grill as a way to crisp them up.

Armed with these memories, I set off to duplicate my dad’s wings…sans grill. It started out as mimicry, but took a left turn after the wings were boiled and I needed to figure out what to do with them then. I am happy to report that the result was a tender, juicy yet crispy, flavorful wing that will become my #1 wing recipe…for now….

Super Bowl Stove Top Chicken Wings

 

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Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

Delicious, homemade chicken wings that are perfect for your favorite sporting event, or any night!

Author: Renee Hirschberg

Recipe type: Appetiser

Cuisine: American

Serves: 2-3

Ingredients

• 2 lbs raw chicken wings
• 4 cups chicken broth
• ½ cup barbecue sauce
• ¼ cup hot sauce (optional)
• 4 dashes of Worcestershire sauce
• 1 dried pasilla pepper
• 2 tablespoons of all-purpose flour
• ½ teaspoon salt
• ½ teaspoon pepper
• ¼ teaspoon paprika
• ½ teaspoon garlic powder
• ¼ teaspoon mesquite seasoning (optional)
• 4 tablespoons vegetable oil (more if needed)

Instructions

1. In a large stock pot, over medium-high heat, add ingredients through the pasilla pepper
2. Bring pot to a low boil, allow to boil for 10 minutes or until chicken is cooked through.
3. Meanwhile, in a separate bowl, mix together remaining ingredients, except for the oil
4. Once chicken is cooked, pour oil into a heavy pan and heat over medium-high.
5. In batches that will fit in your pan, remove chicken from the liquid and sprinkle the flour mixture on each side of each wing.
6. When oil is hot enough that it sizzles when a wing hits it, add your first batch of wings.
7. Allow to cook for about 1 minute, or until the side down browns nicely.
8. Flip and cook for another minute or until nicely brown.
9. Remove wing to a paper towel lined plate.
10. Repeat for remaining batches of wings.
11. Serve as is, or with your favorite dipping sauce.

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