Baton Rouge Chicken Wings Recipe

Ingredients for 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 (optional)
• 1 teaspoon black pepper
• Oregano
• Basil
• Thyme
• Rosemary
• 1/2 teaspoon salt (or to taste)

How to Make Baton Rouge Chicken Wings

1. Preheat oven to 450°F (232°C).
2. 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.
3. Add 2 pounds of chicken wings to the bowl and toss to coat completely.
4. Cover the bowl and refrigerate for at least 2 hours, or up to overnight, to allow the wings to fully marinate.
5. Remove chicken wings from the marinade and pat them dry with paper towels.
6. Melt 1/4 cup of butter in a large cast iron skillet (or oven-safe skillet) over medium heat.
7. Add the chicken wings to the skillet, ensuring they are in a single layer.
8. Cook for 7 minutes, stirring occasionally, until lightly browned.
9. Add 1/2 teaspoon of salt to taste and then transfer the skillet to the preheated oven.
10. Bake for 10 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
11. Serve immediately and enjoy!