My husband LOVES chicken wings and I, well, I started liking them as well. Yes, I was not a big fan of chicken wings at first because I did not find it appealing to eat fried chicken with its skin still on. However, everything changed the day I asked my husband that next time he craved chicken wings to buy them raw instead of stopping by the local buffalo wings sports bar's take-out. Needless to say, the next day he came back from work with 3 lbs. of raw chicken wings.
To my surprise and more importantly to my husband's astonishment my first
attempt at making them was a success! They turned out tender on the inside and crispy on the outside, spicy and overall delicious. Of course they were nothing like Buffalo Chicken wings, since I used my own creation of spices, but they were, nonetheless, good enough for my husband to forget about the take-out and start buying them raw regularly for me to make. As the time past by, and because practice makes perfect, my homemade chicken wings became almost a tradition in our house. We have them practically every weekend.
TO PREP & CLEAN THE CHICKEN
- Rise the wings thoroughly with cold water and rub salt on its skin.
- Place chicken in a big container so that it's soaked in salted water. Cut up a lemon and add it to the water. This will help kill any bacteria and get rid of any unwanted smells.
- Marinated the chicken in the salted water and diced lemon for about 2 hours in the fridge before rising it.
- At this point you can either cook the wings or freeze them until needed.
- To thaw the wings, simply place in a large container filled with cold water and let them slowly defrost in the fridge.
- 1.5 lbs of wings (about 15 wings)
- Ginger Powder (1 tsp)
- Paprika (1 tsp)
- Black pepper (1 tsp)
- Salt (1/2 tsp)
- Cumin (1 tsp)
- Pepper Based hot sauce (1/2 cup)
- Melted Butter (2 tbsp)
Quantities depend on your taste and how spicy you like your wings.