Louisiana Hot Wings For A Crowd
Notes from our test kitchen; since frozen thawed wings hold in moisture and will effect the texture and flavor of the sauce it is strongly recommended to use fresh wings, amounts listed will yield about 6 dozen wings you may reduce the recipe by half if desired
Plan in advance the wings need to marinated in the sauce for 8-24 hours, for garlic-lovers add in 6 finely minced garlic cloves to the sauce
Yield about 6 dozen wings
Ingredients:
7 to 8 pounds fresh chicken wings (cut in half at the joint and tips removed)
salt and fresh ground black pepper
4 cups ketchup
2-1/2 cups brown sugar, packed
1 cup water
1 cup Louisiana-style hot sauce
1/3 cup Worcestershire sauce
2-1/2 to 3 teaspoons mild chili powder
2-1/2 teaspoons garlic powder
1/2 teaspoon onion powder
Instructions:————————————–
Using paper towels pat dry all wings. then transfer to a very large bowl.
In a bowl combine the ketchup with all remaining ingredients; pour over the wings.
Using clean hands or fitted with rubber gloves coat the wings thoroughly in the sauce
Refrigerate for 8-24 hours tossing the wings a few times in the sauce during chilling time.
Preheat oven to 350 degrees.
Set oven rack to lowest position.
Generously grease two 15 x 10-inch baking sheets.
Place the wings onto baking sheets.
Bake for about 50 minutes to 1 hours or until cooked through (you may need to cook one pan at a time depending on how your oven is set up for cooking).
You will also find this recipe on www.recipezazz.com
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