Back, back, BACK by popular demand, Mama Harris’ Kitchen and Chewsy Lovers are teaming up again for a second tailgate season of #ChicksWingIt! If you tuned in last year during football season on Wednesdays we brought out the big flavor guns to bring you some delicious wings to enjoy while watching the game. Some of my favorites from Dawn were the Peach Barbecue Wings, Honey Teriyaki, and Buttery Garlic Parmesan! Some of your favorites here were the Crispy Old Bay Wings and the Restaurant Style Hot Lemon Pepper. You can get the full spread if you check out the #ChicksWingIt tag on social media.
So to kick off this wacky wing season, I’m sharing a recipe for Salt & Vinegar Wings. “Like the chips?” Yes. Like the chips. A friend of mine told me last year she had the most delicious salt and vinegar wings at Buffalo Wild Wings. Well, I’ve never tried them, but they sounded like a party I wanted to be invited to. If you’ve been rocking with us for a while, you know we like to eat like we are at a restaurant…but at home. If you’re new, now you know. So here is my rendition of the Salt & Vinegar Wings. It has the perfect balance of salt with a hint of garlic, and just enough vinegar to make your lips pucker.
If you try any of our wings or want to share your wild wings with us, please tag us at @chewsylovers or @mamaharriskitch and use the #ChicksWingIt hashtag. We would LOVE to see them!
Salt & Vinegar Wings
4lb chicken wings, separated (Drummettes; 1st and 2nd sections)
8 cups of Water
2 cups white vinegar
2 knorr stock cubes
3 tablespoons melted butter
1T Lawry’s Garlic Powder with Parsley Flakes
1 tsp white vinegar
(Garlic oil from the minced garlic container)
Bring to a water, vinegar, and stock cubes to a boil. Submerge chicken wings and boil for 10 minutes. Meanwhile, preheat oven to 400. Discard cooking water and place chicken on roasting rack. Use a sheet pan under the rack to catch excess oils. Mix melted butter, garlic salt, and vinegar in a bowl. Brush wings with the butter mixture. Bake wings for 15 minutes, until golden and crisp. Drizzle wings with sherry vinegar and garlic oil (optional) and serve.
Wing It Baby!