WASHINGTON (WUSA) -- As meat week continues in the DC area, Rocklands Barbeque and Grilling Company founder and president, John Snedden stopped by WUSA9 to provide expert tips on cooking up a memorable Super Bowl meal.
Everyone wants to eat chicken wings while watching the Super Bowl, but not everyone feels comfortable cooking them. This easy recipe creates a crisp fried-like wing without the deep-frying. These have been a Snedden family favorite for years.
See the Recipe for Rockland's Hot Wings below:
6 pounds chicken wings, tips cut off and drums/flats separated
3 to 4 tablespoons Rocklands Malt Salt or kosher salt
1 16-ounce jar of your favorite barbeque sauce (optional)
Preheat oven to 450°F.
Take a heavy baking sheet large enough to hold the wings in a single layer; coat
with butter or oil, or cover with parchment paper. Spread wings on the pan.
Sprinkle with Malt Salt (use a liberal dose).
Bake wings for 25 minutes, until lightly browned and crispy. (If tossing wings in
barbeque sauce, have sauce warming on the stove as wings cook.) Remove wings
from cookie sheet, place in large bowl and pour hot sauce over the wings, tossing to
mix. Serve immediately.
*This recipe is totally scalable. Generally speaking, allow about 1 pound of wings
per person. That is, unless you invite your favorite DC-area pro-football team over -
then you need 2 pounds of wings per person.