Spanish Wings 
Posted by Angel at 2007-11-07 08:04:56
Meal: | Dinner | Lunch |
Prep Time: 01:10
Difficulty: 1/4
Rating: 3/4
Categories: | Poultry |
My mom has made these things for as long as I can remember, and they've always been a family favorite. This is my personal favorite way of cooking wings. I'd take it over frying any day. They come out crispy and moist without being greasy.
NOTE:
These ingredients are apparently not entirely ubiquitous. While I've never had a problem finding them in Buffalo or in white-as-possible suburban Long Island, they seem to be impossible to find in the Greater Toronto Area. Try your local supermarket's taco aisle.
Ingredients:
Chicken Wings
Paper Towels
Cooking Spray or Oil
Goya Sazon
Goya Adobo
Preheat the the oven to 425*F. Before you do anything else, rinse the wings and dry them with paper towels. The drying is crucial here, as it allows the wings to crisp before the meat dries out. Once that's done, coat a baking ban with either cooking spray or a very light coat of oil and arrange the wings face down.
Now sprinkle Adobo on all of the wings, followed by Sazon. One packet of Sazon is good for one side of 10-12 wings.
Now flip them with a pair of tongs or something else that is not your bare hands because the slightly moistened Sazon will stain your hands. The wings should now be face up and will stay this way until they're done cooking. Add Adobo and Sazon to this side too.
If your oven isn't finished preheating yet, wait for that to happen, then put the wings in on the middle rack. Bake for 1 hour.
When you take these out, they will be hotter than the sun, but you should take them out of the pan as soon as possible to avoid them sticking to the pan and absorbing the grease they just released.
BONUS:
These can be enjoyed with Frank's Red Hot Sauce to turn them into Spanish Buffalo Wings, but you probably don't want to do this if you don't like salty things.