My stepson (the sole carnivore in our household) whipped up this chicken wing recipe to satisfy his meat cravings after multiple nights of vegan and vegetarian meals. It's quick, easy, and delicious--he sometimes whips up a bunch of these wings right after sports practice in between meals. This recipe works two ways: you can cook them in a batch in the oven (family version) or take out one or two wings for the toaster oven whenever you need a quick pick-me-up (teenage boy version).
Ingredients:
1 lb. chicken wings
1/2 TSP Salt Lick Original Dry Rub
salt & pepper to taste
You'll need a large Ziplock bag for the marinade.
Pat your wings dry with a paper towel. Season the wings with salt and pepper before piling them into the Ziplock bag. Mix the Stub's sauce and the dry rub together and pour it into the Ziplock. Shake the bag until the wings are evenly coated.
Family version
If you have time, put the wings in an uncovered dish and store it in the fridge for a day or two. This dries out the wings and leaves the skin crisper. You can also leave them in the marinade for at least 30 minutes.
Preheat the oven to 375. Lay the wings out on a baking sheet and bake them for at least an hour, basting with the marinade occasionally.
Teenage boy version
Keep the wings stored in a Ziplock in the fridge. When hungry, preheat toaster oven to 475 and pull out 1-3 wings. Bake in the oven for 30 minutes, or until they brown. Flip the wings over and bake for another 10 minutes to ensure even crispiness. Enjoy.