Chicken Wings
I know I said the recipes serve four. This one could serve four as an appetizer, or it could serve one: me, for instance, I’m home alone with a nice salad, a cold Chimay beer and a new episode of Veep or House of Cards or a John Gilstrap novel to enjoy.
Ingredients:
1 clove of garlic, crushed
¾ cup dry white wine
½ teaspoon Worcestershire sauce
1 cup all-purpose flour
½ teaspoon cayenne pepper
½ teaspoon salt
¾ teaspoon ground black pepper
25 chicken wings
¾ cup melted butter—salted or unsalted; your call
½ cup hot sauce of your choosing
Directions:
1. Combine marinade in plastic bag and add wings. Refrigerate overnight.
2. Remove wings from marinade (discard marinade) and pat wings dry. Place wings, flour, cayenne pepper, salt and black pepper in plastic bag. Shake to thoroughly mix.
3. Place the wings on oiled baking sheet. Refrigerate for one hour.
4. Preheat oven to 400 degrees F.
5. Combine melted butter and hot sauce in a small bowl, whisk. Brush generously on wings, top and bottom.
6. Bake for twenty minutes, turn wings over and bake for another 20-30 minutes until done (internal temperature of 180 degrees F).
