Viesturs Timrots Baked Chicken Wings
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Weeknight Dinner: BBQ Hawaiian Pizza Burgers
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Viesturs Timrots Baked Chicken Wings
Photo: Left to right- Viesturs Timrots, Chef Robin Rhea, Anita Timrots
Our fans’ loyalty amazes and humbles us
One of our most loyal fans is Viesturs Timrots. He’s shared his Slatherin’ Sauce Recipe for hot dogs and now he shares his recipe for Baked Chicken Wings. Viesturs, it was wonderful to meet you and your lovely wife at The Southeastern Wildlife Exposition where we exhibited as part of the South Carolina Certified group.
All of your fans are invited to share your recipes with us, who knows you too may end up here on the Slatherin’ Sauce blog!
Viesturs writes, “Here’s my recipe for Baked Chicken Wings using Spicy Recipe Slatherin’ Sauce,”
1/2 cup Slatherin’ Sauce, Spicy Recipe
1/4 cup Worcestershire Sauce
1/4 cup white wine (I prefer Chardonnay)
1 1/2 – 2 lbs cut up chicken wings (including tips – they’re tasty, but you have to work at them, like crabs)
Whisk the Spicy, Worcestershire, and wine together until completely mixed and smooth
Place wings in a gallon Ziploc bag, pour in whisked sauce
Knead wings and sauce until all wings are fully covered, then seal bag after removing as much air as possible
Marinate up to 24 hours, turning the bag every 4 – 6 hours (or as possible)
Pre-heat oven to 400 degrees F
Place wings, skin side down, on a cooking rack that fits over a large aluminum foil covered cookie sheet
Bake wings, middle oven rack, for 20 minutes
Remove from oven and flip wings over
Bake an additional 20 minutes
While wings are baking, pour the remaining marinade from the Ziploc bag into a small pan
Bring to a boil, reduce heat and let it slow boil for about 5 or so minutes, until it thickens, stirring regularly
When wings are done, place them in a seal-able container and pour on the boiled marinade*
Seal the container and shake it like you mean it
Open, and ENJOY!
*Robin’s note: Do not use marinade that has not been boiled for at least 5 minutes.