Chicken Wing – Round 2

Chicken Wings with garlic and oyster sauceAs you might have noted, I love chicken wings. This recipe is my default when it comes to wings, as I love the slow cooking process, then throwing them on the grill to crisp them up. This one is good all year round.
Ingredients:

  • Chicken Wings
  • Oyster Sauce
  • Garlic, about 1 bulb, chopped
  • 2 tbs of black pepper

Wash your wings and pat dry.

Depending on the amount of wings you are cooking, you will have to adjust your ingredients to match your party. I typically make about 18-24 wings and will let the recipe ride off that.

Keep in mind that you do not want a heavy marinade, just a simple coating.

Add about 10 tablespoons of oyster sauce into a bowl that will allow the chicken to be tossed to marinade. Add the chopped garlic, and black pepper. Coat evenly.

Place your wings in a corning ware dish, and cover with foil and let them marinade for about one hour. Preheat your oven to 375 degrees and bake for nearly two hours. Yes, I like my wings cooked, and a bit dry. Why? Because they are a good snack with cold beer.

Once cooked in the oven, let cool. Then fire up the grill and cook on low heat, turning on occasion. The goal is to build a gelatenous texture, dark golden, and crispy.

Try dipping them in the Thai Barbecue Sauce. Trust me, these are worth waiting for.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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