On September 11th, 2.0 and I celebrated our third anniversary. We celebrated by eating 31 chicken wings. That’s how we do romance. Chicken wings followed by a good flossing of one’s teeth.
I’ve been hearing about these wings for a while. 2.0’s mummy, Jackie, passed the recipe on to us. 2.0’s sister, Kim, told me they were like, the best chicken wings ever. Spicy and tasty, and the best chicken wings ever. When someone gets all up in my face and says something is the best thing ever, I’ve gotta have it. So, another visit with the Ocean Family was spent scribbling down recipes in the kitchen.
These wings are so easy to make that even 2.0 could do it. He made the sauce. And there was limited supervision. I remember him calling from the kitchen, “this sauce doesn’t taste very spicy…” And I told him that I remembered Kim being very specific about the spiciness of the wings. But we were filled with doubt. I wondered if Kim was one of those people who thinks black pepper is terribly exotic and too hot to handle. This seemed unlikely, but still, we were doubtful.
The recipe is pretty straight forward. You bake some chicken wings, let them cool, and then cover them with the sauce to marinate. The key to success is the marination – for the day or overnight. The original recipe then tells you to heat them under the broiler before serving, but I found that the wings were getting a little too singed. So I baked the little buggers to reheat them instead. (Keep an eye on your wings – make sure your first bake has cooked them through, and that you don’t overdo it on the reheating.)
I know this isn’t a traditional method – baking then marinating – but it’s how Jackie does it, so it’s how we do it. Guess what? The wings were spicy. Our noses got a little sniffly. The chicken was tender and tasty. Our fingers were covered in ooey-gooey goodness, and our faith in Kim was restored. They had just the right amount of kick, and honestly? They were the best wings I’ve had in ages. Maybe the best wings ever.
. . .
Jackie’s Spicy Chicken Wings
recipe: adapted from a recipe from 2.0’s mummy, Jackie, original source unknown
Yields 2 lbs. chicken wings.
- 2 lbs. chicken wings
- 1/2 cup Heinz 57 sauce
- 1/2 cup ketchup
- 1 tablespoon mustard
- 1 tablespoon Worcestershire sauce
- 1/2 tablespoon cayenne pepper
- 1 teaspoon dried thyme
- 3/4 teaspoon dried oregano
- 3/4 teaspoon black pepper
Mise en place – begin by getting organized. Measure out all of your ingredients. Line baking sheets with foil.
Pre-heat oven to 475°F. Place chicken wings on foil-lined baking sheets, and then bake for about 30 minutes. The wings should be browned and the juices should run clear. Remove from the oven and let cool slightly.
As the wings are cooling, make the sauce. Combine the Heinz 57 sauce, ketchup, mustard, Worcestershire, cayenne pepper, thyme, oregano and black pepper in a bowl and mix to combine. Dip and roll the wings in the sauce. Place the wings in a large baking dish (spread any leftover sauce on top of the wings), cover and marinate in the refrigerator overnight (or for at least several hours). You could also marinate the wings in a ziplock bag if you need to save space in the refrigerator. I like to cover loosely in the fridge until completely cooled (to allow steam to escape) and then tightly seal once chilled.
Pre-heat oven to 450°F. If your wings were marinating in a baking dish, remove the cover/wrap and put directly into the oven. If your wings were marinating in a bag, transfer them to a large baking dish to bake. Heat the wings (turning at least once) until browned and hot – about 10-15 minutes.