Simple perfection is not to be tampered with when making chicken wings
“Life is really simple, but we insist on making it complicated.”
- Confucius
Was Confucius discussing my chicken wing recipe when he extolled simplicity? Who's to say? This recipe embraces his ancient wisdom words: Why complicate simple perfection? With just three ingredients, you will be blown away by this scrumptious appetizer.
If one of my son's friends samples these wings for the first time at our house, nine times out of 10 I will get a call requesting the recipe. Hands down, it's my most popular dish and an absolute favorite of kids and adults alike. No football gathering is complete without these addictively tangy wings.
I learned the hard way that I must make a separate tray for the kids; otherwise, my sons and their friends would never leave any for the adults. This appetizer quickly transforms into the main dish as a family-favorite dinner.
This recipe is dairy-free, gluten-free, nut-free, sesame-free and egg-free.
Karen Nochimowski, the mom behind MommaChef.com, has loved cooking for as long as she can remember. After friends and family begged to be let in on her culinary secrets, she decided to create a blog featuring the easy, quick recipes that everyone loved. All Momma Chef recipes are made with six ingredients or less and take less than six minutes of prep time. Karen also started and runs Momma Chef's Soup Kitchen and Momma Chef's Little Free Pantry, which provides food at no cost to those in the Chicago community. Karen's first cookbook, “Six Minute Meals,” coming November 2022, is a cookbook of 100 simple and delicious recipes with six ingredients or less, including nut-free and allergy-friendly options, to help busy families get dinner on the table with ease.
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Three-ingredient Chicken Wings</b>
2 tablespoons soy sauce (regular or gluten free)
½ cup barbecue sauce
2 pounds chicken wings
Preheat the oven to 375 degrees (191°C).
In a small bowl, mix the soy sauce and barbecue sauce.
On a large baking sheet, spread the chicken wings in a single layer.
Pour the sauce over the chicken wings, making sure the sauce covers all the wings.
Bake the wings uncovered for 30 minutes, then turn your oven to broil, and broil the wings for about 3 minutes to crisp them on top. Make sure to watch them while they broil so they do not burn.
Tips: For this recipe, I like to use a large aluminum disposable pan since the sauce can stick to the baking sheet, making it hard to clean.
You can substitute the wings for chicken drumettes, which little kids may prefer since they are easier to hold.
This recipe is dairy-free, gluten-free, nut-free, sesame-free and egg-free.
Serves 8
Karen Nochimowski