Zutaten für Baton Rouge Chicken Wings
- 2 pounds Chicken Wings
- Beer
- Chicken Stock
- 1/4 cup Olive Oil
- Garlic Cloves
- Worcestershire Sauce
- Hot Pepper Sauce
- 1/4 cup Butter
- 1 teaspoon Cayenne Pepper
- 1 teaspoon Black Pepper
- Oregano
- Basil
- Thyme
- Rosemary
- 1/2 teaspoon Salt
- 1/2 cup Soy Sauce
- 2 tablespoons Brown Sugar
- 2 tablespoons Cajun Seasoning
- 1 tablespoon Garlic Powder
- 1 tablespoon Paprika
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Zubereitung von Baton Rouge Chicken Wings
- Preheat oven to 450°F (232°C).
- In a large bowl, whisk together the marinade ingredients: 1/2 cup soy sauce, 1/4 cup olive oil, 2 tablespoons brown sugar, 2 tablespoons Cajun seasoning, 1 tablespoon garlic powder, 1 tablespoon paprika, 1 teaspoon cayenne pepper (optional), and 1 teaspoon black pepper.
- Add 2 pounds of chicken wings to the bowl and toss to coat completely.
- Cover the bowl and refrigerate for at least 2 hours, or up to overnight, to allow the wings to fully marinate.
- Remove chicken wings from the marinade and pat them dry with paper towels.
- Melt 1/4 cup of butter in a large cast iron skillet (or oven-safe skillet) over medium heat.
- Add the chicken wings to the skillet, ensuring they are in a single layer.
- Cook for 7 minutes, stirring occasionally, until lightly browned.
- Add 1/2 teaspoon of salt to taste and then transfer the skillet to the preheated oven.
- Bake for 10 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
5g
Fat
105g
Carbs
2g
