Vermont Maple & Smoke
Braised and Baked Chicken Wings
A classic party favorite, and another option for preparation for those who don't want to mess with a fryer. The first steps cook them soft while the second step gives them the crispy and saucy texture we love in a wing. Use local and/or organic, it makes a big difference with chicken
Make up to 30 wings
12 - 30 each Chicken wings, trimmed, preferably organic
1 each Onion, chopped fine
2 Tsp Garlic powder
1 Tsp Salt
1 Tsp Chili powder
1 Tbls Apple cider vinegar
6 oz Smoked Apple BBQ Sauce
Heat the oven to 350. In a bowl add the garlic powder, salt, vinegar, and chili powder and combine, and then add the chicken wings and toss them in the spices. I a baking dish and wings and then add the chopped onions on top. Add some water to the pan, about as deep as the nail of your pinkie finger, around a 1/2 inch or so. Cover the wings with foil and bake them for around a half hour to 45 minutes, or until the meat is soft and pulls slightly from the bone. When finished uncover the pan and brush or slather the wings with Smoked Apple BBQ Sauce. Turn the oven up to 375 and return the wings to the oven uncovered. Let the wings get crispy and the sauce form a nice crusty glaze. Your can also use a broiler, but keep an eye on it so it they don't burn up.
- You can also fry the wings as well and sauce them after.
Smoked Apple BBQ