These are honestly SO terrific, and I never would have discovered them if my sister-in-law hadn’t whipped them up for us.  We still love our Roast Chicken Wings, but these are true ‘salt and pepper wings’, with a tasty twist – the recipe is borrowed from The Kitchen Magpie – enjoy!

Sabrina’s Amazing Chicken Wings

3 lbs. chicken wings, split into drumettes and wingettes, tips removed

1 T. EACH salt AND freshly ground pepper

4 t. sesame oil

5 cloves of garlic, minced

4 green onions, diced

1 or 2 jalapeno peppers, seeds removed and minced (optional)

chili pepper flakes (again, optional, at your discretion)

Preheat the oven to 450 and lightly oil either a large, sturdy baking sheet that can be scratched or a large baking sheet lined with heavy foil.  Spread the chicken wings evenly on your prepared sheet, sprinkle on all of the salt and pepper and then give the pan a gentle shake to disperse the spices evenly.

Bake for 15 minutes, take them out and turn every one over, then bake for another 20 minutes until the wings are nice and crispy – we need ours crispy!

When the wings are close to being done, heat the sesame oil in a small skillet over medium heat and add in the garlic, green onion, jalapeno and pepper flakes (if using), and be careful, this will splatter.  Cook for a couple of minutes until the garlic begins to brown and then remove the skillet immediately from the heat.  I’m not going to lie, we were having people over so I did this ahead and scraped it all into a large bowl.  I figured the wings would come out piping hot so it wouldn’t make a difference (and it was all good!).

When your wings are as crisp as you’d like, take them out and immediately toss them in a large bowl with the garlic oil mix until all are as coated as possible then slide the wings out onto a large platter to serve immediately.  Tastiest with margaritas…just saying.

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