Author Notes
These wings have all of the flavor of Chex Mix without any of the carbs. —betteirene
Ingredients
-
3 pounds
chicken wing segments, excluding tips
-
1/4 cup
(1/2 stick) butter
-
1/4 cup
Worcestershire sauce
-
3/4 teaspoon
Kosher salt
-
1/4 teaspoon
pepper
-
1/4 teaspoon
celery salt
-
1 teaspoon
brown sugar
-
1/4 teaspoon
garlic powder
Directions
-
The night before serving, arrange wing segments in a single layer on a rack placed on a baking sheet (or two, depending on the size of the pan) lined with foil, preferably the non-stick kind. Refrigerate, uncovered, for 12 to 18 hours.
-
Preheat oven to 425 degrees. Remove baking sheet from the refrigerator. Slide the wings off the rack directly onto the aluminum foil.
-
In a small saucepan, combine remaining ingredients and stir over medium-high heat until butter melts. Spoon sauce evenly over chicken wings. Roast 30-40 minutes, turning once or twice during cooking, until done.
See what other Food52ers are saying.