I've never been one to cook wings, because 1. I try to refrain from fried food and 2. I do not like frying food. However, back in February, while we were on vacation, I looked up a recipe for baked wings and they turned out amazing.
Anyway, for the last week the hubby has been asking for wings, so I finally made it by the store today to get wings. When I got home, I suddenly thought "Those wings, I need to make those wings!" What kind of wings you ask? Uh... didn't you read the title of this blog? Soy butter basil baked chicken wings. Here's the recipe I came up with off the top of my head, combining the baked wings recipe with what I am guessing is the recipe for those SBB (for short) wings... Now, this is a very precise recipe, so be sure to follow it to a tee (Pshh, whatever, I say make it your own!)
SBB Wings
20 wings (give or take)
1 Stick of Melted Butter (or the equivalent in margarine)
3 Cloves of minced Garlic
2 Tbsp chopped fresh Basil (or the equivalent in the squeeze basil that you get in the produce section)
Soy sauce to taste
Salt & Pepper
Preheat the oven to 375. In a large pot, fill half way with water and salt to taste. Add the wings and bring them to a boil. Boil them until they are almost done. While those are cooking, mix the rest of the ingredients together (minus the salt). Keep tasting until you get the soy to mixture ratio to your liking. When the wings are almost done, but still a little pink, pull them out of the water and add them to the marinade. Mix it up until all the wings are coated. let sit for about 10 minutes, stirring occasionally. Place the wings on a baking sheet and brush with extra marinade. Bake until the wings brown and the skin crisps. Turn halfway through.
I think you'll agree that you will never go back to take out wings! Plus these are much healthier because the boiling removes a good deal of fat plus there is no frying! If you want to save more calories, remove the skin, just be careful not to over cook them in the oven, they will dry out quickly.
to the moon and back,
