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Baton Rouge's Chicken Wings

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  Chicken wings 24
For marinade
  Beer 1 Cup (16 tbs)
  Chicken stock 1 Cup (16 tbs)
  Olive oil 1 Tablespoon
  Garlic 4 Clove (20 gm), blanched, peeled and pureed
  Worcestershire sauce 2 Teaspoon
  Hot pepper sauce 1 Teaspoon
  Seasoning 1 Teaspoon
  Butter 4 Tablespoon
  Cayenne pepper 1 Teaspoon
  Black pepper 1 Teaspoon
  Oregano 1 Teaspoon
  Basil 1 Teaspoon
  Thyme 1 Teaspoon
  Rosemary 1 Teaspoon
  Salt To Taste

Remove tips from chicken wings. Place wings in bowl and mix in marinade ingredients. Marinate 2 hours in refrigerator.
Preheat oven to 450 °F (230 °C).
Remove wings from marinade.
Melt butter in cast iron pan over medium heat. Add seasonings and chicken wings. Mix well and cook 7 minutes over medium heat. Stir frequently.
Transfer pan to oven and finish cooking 10 minutes.

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Baton Rouge's Chicken Wings Recipe