Lunds and Byerly's Executive Chef Peter Kuhr shares his recipe for "Ultimate Tailgate Wings."
Watch the video for more information.
Ingredients:
- 3 lbs. Smart Chicken Wings
- 1 Yellow Onion, rough chopped
- 3 Red Fresno Chilies, cut in half
- 3-4 Star Anise
- 1 Cinnamon Stick, broken
- 1 ½ Tbsp. . Lunds and Byerly's BBQ Spice
- ½ cup Granulated Sugar
- 2 cups Pineapple Juice
- 2 cups Fresh Squeezed Orange Juice
- 2 Tbsp. Apple Cider Vinegar
Directions:
- Preheat oven to 400 degrees.
- Place all ingredients into a deep 8 x 11 baking pan, cover with foil and place in the oven for 30 minutes.
- Next, carefully remove foil and cook an additional 30 minutes until wings are tender and register 165 degrees on an instant read thermometer.
- Carefully remove baking dish from oven and let cool slightly before removing wings from the braising liquid to another dish, reserve cooking liquid.
- Place the cooked wings in the refrigerator and let chill completely.
- Strain the cooking liquid and discard the solids.
- Place the strained liquid in a heavy bottomed sauce pan and reduce by ¾ over medium high heat approximately 14-16 minutes, reserve warm.
- Next set the broiler to high and preheat. On a foil lined baking sheet add a roasting screen and place the chilled wings on the screen. Brush with the reduced liquid and place in the broiler to brown the skin, approximately 4-5 minutes, remove and brush with another layer of reduced sauce.
- Broil an additional 3-5 minutes. Repeat the two brush broil steps on the opposite side.
- Remove from the oven/broiler and place on a serving dish, sprinkle with some additional BBQ spice and serve with your favorite dipping sauces and the reserved reduced glaze.
Recipe makes approximately 32 wing sections of drummies and wingettes.
