Lunds and Byerly's Executive Chef Peter Kuhr shares his recipe for "Ultimate Tailgate Wings."
Watch the video for more information.
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
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.