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“I found this recipe in an old cookbook that belonged to my aunt...It has been a tailgate staple ever since...Easy to cook onsite with electric skillet and the guys really love it....you can add some wasabi to spice it up a little”
READY IN:
1hr
SERVES:
7
YIELD:
10 wings
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut off pointed wing tip from chicken wings. (Freeze for making stock)
  2. Cut remaining two joints apart and set aside.
  3. In large shallow bowl combine remaining ingredients, except butter; stir to mix thoroughly.
  4. Add chicken pieces and toss to coat evenly.
  5. Cover with plastic wrap and marinate several hours or overnight.
  6. In large skillet, heat butter or margarine. (I use electric skillet and it works well)
  7. Drain chicken pieces and reserve marinade.
  8. Brown the chicken pieces on all sides; remove and add the rest of chicken if it did not all fit (if more butter is needed; add at this time)
  9. After all chicken is browned, put all wings back into skillet and add part of the reserved marinade.
  10. Cover and simmer for 20 minutes.
  11. You may add more marinade if needed to prevent chicken from sticking to skillet.
  12. Serve hot -- .

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