Ingredients
25 chicken wings
Brine: :
6 cups water ((up to 8 cups))
3 tablespoons kosher salt ((up to 4 tablespoons))
1 tablespoons onion powder
Marinade: :
1/2 cup cilantro (loosely packed)
4 tablespoons oil
3 cloves Garlic (crushed)
Spicy sauce: :
1 cup Frank’s Hot sauce
1/2 stick butter (melted (optional))
Sides: :
Celery
Bleu cheese dressing
Directions
In a large bowl make brine by mixing all ingredients together until salt dissolves. Set aside. Wash and clean wings…cut off small wing tips if needed. Place in a large bowl. Pour brine over the wings making sure that they all fully immersed in liquid. Cover. Refrigerate for a few hours or overnight. I left mine overnight. Drain. Pat dry. Make marinade by placing all the ingredients in a food processor. Apply the marinade all over the wings. Take out a jelly roll pan and place a piece of parchment paper. Lay chicken wings being careful not to overcrowd. You want them to brown evenly and not boil and steam. If need be use 2 pans. Place in a preheated 425 deg oven and bake for about 30 minutes. Turn once and bake for an additional 15 minutes or until nicely crisp and browned. Just check them. Place the hot wings in a large bowl and pour the hot sauce over them. You can add some melted butter to the hot sauce if you like. But, I didn’t. Mix to fully glaze each piece. Serve with celery sticks and blue cheese dressing and plenty of napkins.