6/13/2023 0 Comments Simple sticky![]() In all, this was a good recipe, and I like that it doesn't call for a lot of ingredients. And before I bake the wings, I line the baking dish with Reynolds Wrap Non-Stick Aluminum Foil, for easier clean up. That's what I did with another recipe, and I think it adds more flavor to the wings. Enjoyed the sticky wings, but next time I make them, I'll marinade the wings overnight in the sauce before baking them. The sauce from the baking dish did thicken up a bit while standing, so I drizzled some over the wings, plus dunked some of the meat itself in the sauce. The wings were a bit sticky, and the sauce thickened up just slightly. While these were good, I found the wings weren't completely cooked through after 35 minutes of baking in the oven, nor were they sticky, and the sauce was still runny, so I then reduced the sauce by half (removing about 5 ounces of the sauce from the pan), and I continued to bake the chicken an additional 20 minutes, but turning the chicken over after 10 minutes of baking time. Wings should be well glazed and sticky when done.Bake for 20 more minutes, turning wings over in sauce frequently (I do it every 4 or 5 minutes), so that they are thoroughly coated.Pour the sauce over the wings and return to oven.After the wings have baked for 15 mins, remove from oven and drain off any accumulated fat.It’s harder to design easy models than it is to design complex ones. ![]()
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