Baton Rouge Chicken Wings Recipe #361813
Easy and great for entertaining. Plan ahead as chicken wings need to marinade for 2 hours.
by daisygrl64
2½ hours | 2¼ hours prep
SERVES 4 -6
Marinade
- 24 chicken wings
- 1 cup beer
- 1 cup chicken stock
- 1 tablespoon olive oil
- 4 garlic cloves (blanched, peeled and pureed)
- 2 teaspoons worcestershire sauce
- 1 teaspoon hot pepper sauce
Seasoning
- 4 tablespoons butter
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 teaspoon thyme
- 1 teaspoon rosemary
- salt (if needed)
- remove tips from chicken wings.
- place wings in a bowl and mix in marinade ingredients.
- chill for 2 hours in fridge.
- preheat over to 450*F.
- remove wings from marinade.
- melt butter in a cast iron pan over medium heat.
- add seasonings and chicken wings.
- mix well and cook for 7 minutes over medium heat as you keep stirring.
- add salt if needed.
- transfer pan to oven and bake for 10 minutes.
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5 stars