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 adapted this recipe from a recipe 2.0’s mummy, Jackie, gave 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.
These wings are so easy to make that even 2.0 could do it. He made the sauce. And there was limited supervision. So, yah, the recipe is pretty straight forward. Make sauce, marinate, bake, look like superhero. The key to success is the marination – for the day or overnight.
. . .
Yields 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
- 2 lbs. chicken wings
Mise en place – begin by getting organized. Measure out all of your ingredients.
Mix the Heinz 57 sauce, ketchup, mustard, Worcestershire sauce, cayenne pepper, thyme, oregano, and black pepper in a large bowl, container or ziplock bag.
Add the chicken wings and stir/toss to cover the wings thoroughly with the sauce.
Allow to marinate several hours or overnight.
Preheat oven oven to 400°F.
Bake wings on a foil-lined baking sheet or in a baking dish (no need for foil) for about 35-45 minutes. Flip the wings after about 20 minutes.
Wings are done when browned and juices run clear. If checking with a thermometer, internal temperature should be 165°F.