Even if it’s not a game day, you’ve still got game in the kitchen when you make this finger-licking, umami-laden take on chicken wings. The recipe calls for slow cooking the wings until the meat is almost falling-off-the-bone tender, then broiling to make them brown, crisp, and irresistible. It’s one extra step that’s well worth it.
Chicken wings are often sold divided into drumettes and winglets—buy either (or both) according to your preference. If you buy whole wings and cut them into pieces yourself, you’ll need about 5 lb. to start.
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This was very flavorful. As it turns out, not my kind of flavor. Chicken was moist and perfectly cooked. I threw in some boneless breasts for my husband, but even he agreed the breasts were dry - not the wings and drumsticks though. Definitely a rich dish giving it an impressive flair. But I don't think I'll make it again.
These are excellent. The first time I made them, they didn't make it to the broiler. The second time we broiled them before eating and they were even better! Super easy recipe and very delicious.
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