Apron & Wine

Ain't no thang but a chicken wing

The other weekend I headed out to the burbs and with some serious Mom help, made chicken wings.

(Okay she made them, I mostly watched and took pictures)

I did get to help with the actual butchering of the wing.
It involved a sharp knife and two quick chops.
1. To separate the "drumstick" from the "wing"
2. To chop off the tip of the wing - no one wants that

We made two different types of wings
1. Hoisin with honey and sesame seeds (featured here)
2. Olive oil, rosemary & garlic

For both recipes we marinated the wings for about 30 minutes
Wiping off the extra marinade we placed them in the oven on a cookie sheet for 20 minutes at 350
Taking them out at the 20 minute mark, we rotated them, and put them back in for another 20 minutes

The final step is broiling.

Broil on each side for about 5 - 7 minutes to obtain a golden brown and a crispy crust

Then toss with a little honey and toasted sesame seeds!

Enjoy!

For rosemary garlic wings, check out the full recipe here. 

Via Text

Thanks Mom!