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May 28, 2011

Hot Oven-Baked Chicken Wings

     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.


  1. Rise the wings thoroughly with cold water and rub salt on its skin.
  2. 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. 
  3. Marinated the chicken in the salted water and diced lemon for about 2 hours in the fridge before rising it.
  4. At this point you can either cook the wings or freeze them until needed.
  5. 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.


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