Tuesday, August 9, 2011


I am hereby declaring this to be Shortcut Week here at Cheesy Pennies!

This is much catchier than my first impulse for a theme name:  
How To Make That Trip To The Frozen Food Aisle Work For You Week!  

Plus, the zippier, yet somehow broader label of "shortcut" will allow me to use materials from a different aisle of the supermarket in other posts*. So folks, Shortcut Week it is.

That said, I am reluctant to jettison my initial thought completely.

How To Make That Trip To The Frozen Food Aisle Work For You Wings
A family favorite around here**, and a big hit from the kids cooking class I taught.  You can go from reusable shopping bag to oven in under 10 minutes, and as a certain colonel used to say, these are finger-lickin' good.

1/2 c. olive oil
Juice from 2 lemons
1 Tbs. garlic salt (you can add other spices if you like!)
healthy grind of fresh pepper
1 4lb bag of frozen chicken wings, not thawed
1 tsp. kosher salt

Preheat the oven to 375, and move the rack so it's in the upper third of the oven.  Line a large baking sheet with foil and set aside.

In a large bowl, whisk together the olive oil, lemon juice, garlic salt, and pepper, until you have a smooth mixture.  Add the frozen wings, and stir with a large spoon to coat each wing thoroughly.  The dressing will naturally adhere to the wings because they are frozen, forming an instant coating.  Spread the wings out on the prepared baking sheet, skin side up.  If you have any of the dressing left, spoon it over the wings.  Don't worry!  I didn't forget about the salt.  That comes later.

Roast the wings for 25 minutes, until they are just beginning to brown.  Remove from the oven, and carefully pour off the excess liquid that has accumulated in the pan.  I pour mine down the disposal in the sink.  This is the water/chicken stock that was used to freeze the wings, along with some of the excess fat.  It's been helpful so far in keeping the chicken moist as it cooks, but now we want these little guys to get nice and crispy!  Sprinkle with the kosher salt, and return to the oven for another 15-20 minutes.

You know they are done when the skin on top is golden brown, slightly dry, and nicely crisp. The bottoms may still be a little juicy, but that's totally fine.

Remove from the tray and serve immediately. Be sure to sit down and grab some for yourself immediately, too***.

Click to print this recipe!

* One theme, many posts.  Can you say, shortcut?  I think you can.
** The real name of this dish is "Oven Roasted Lemon Garlic Chicken Wings", but the kids just know them as "The Wings".
*** It's now a running gag at my house for my husband and the kids to plow through these before I can even sit down, and just leave the pile of bones on my plate.  My son will say, "Mom!  Calm down with the wings already!" and then everybody laughs really hard.  Meanwhile, I get like one wing, and have to eat extra salad.

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