Ingredients
-
4
-
2
-
1
-
1/4
-
20 - 24
-
3
-
1
-
-
-
-
-
-
-
-
Directions
Spiced Bat Wings(Chicken Wings),These have a nice sweet/savory flavor and are great for get togethers! Season ahead of time and eat hot out of the oven with mango chutney! Adapted from Cook’s Recipes.,I made these exactly as the recipe stated except that I cooked them longer. I ended up cooking for 20 minutes, turning them, and another 20 minutes, but I didn’t feel like they were done, so I added another 10 minutes for a total of 50 – oh, and I turned up the heat to 375 after the first 20 minutes. I like my wings/drummettes to be really tender. Based on the reviews, I skipped the butter, but I did spray with ICBINB spray before cooking. I should have Pam sprayed the foil because some of them stuck to the foil. I had about 40 pieces, so I did two bags and “marinated” overnight. They were super easy, and the spices were yummy. The chutney was a must – very complimentary to the curry/ginger flavor.,Yum-a great tasting recipe that really couldn’t be easier.I left off the butter and lightly sprayed the wings with spray oil instead-the skin came up beautifully crispy and the meat was moist and delicious. Thanks Sharon!
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Steps
|
1
Done
|
Put Curry Powder, Ginger, Cinnamon and Salt in Large Resealable Plastic Storage Bag. |
|
2
Done
|
Add Chicken and Seal. |
|
3
Done
|
Shake Bag Until Chicken Is Evenly Coated With the Spices. |
|
4
Done
|
Chill For at Least 3 Hours or Overnight. |
|
5
Done
|
Heat Oven to 350f |
|
6
Done
|
Arrange Chicken on Foil-Lined 15x10x1-Inch Jelly-Roll Pan. |
|
7
Done
|
Drizzle or Brush With Butter. |
|
8
Done
|
Bake For 30-35 Minutes or Until Chicken Is Golden Brown and Juices Run Clear When Pierced With a Fork. |
|
9
Done
|
Serve Chicken With Chutney. Enjoy! |
