Serve these pungent wings whole as a main course. Or, to offer as an appetizer, remove tips and cut wings in half at the joint so they can be easily handled and eaten as a finger food.
- 1 cup water
- 1/3 cup liquid smoke
- 2 tablespoons Worcestershire sauce
- 3 tablespoons dried parsley flakes
- 1 1/2 teaspoons dried oregano, crushed
- 1 1/2 teaspoons paprika
- 3/4 teaspoon garlic powder
- 3/4 teaspoon salt
- 3/4 teaspoon pepper
- 16 chicken wings (about 3 pounds)
In a medium mixing bowl, combine the water, liquid smoke, Worcestershire sauce, parsley flakes, oregano, paprika, garlic powder, salt and pepper. Place the chicken in a plastic bag set in a shallow dish. Pour the marinade over the chicken. Seal the bag and turn to coat the chicken.
Marinate in the refrigerator for about 1 hour, turning bag once. Remove the chicken from the bag and discard the marinade. Place the chicken on a foil-lined baking sheet or shallow baking pan. Bake in a preheated 400 degrees F oven for 30-35 minutes, or till chicken is tender and no longer pink.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
336 calories; 24g total fat; 66mg cholesterol; 618mg sodium; 3g carbohydrates; 1g fiber; 26g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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