Kathie Oh's Recipe

THE Best Oven Baked Chicken Wings

Category: entrees

16 chicken wings, whole (about 4 1/2 pounds)
7 cups Root Beer
2 1/2 teaspoons salt
1/2 teaspoon black pepper, freshly ground
1/4 cup yellow mustard, prepared
4 teaspoons hot pepper sauce

1. In a large, wide saucepan over medium-high heat, begin reducing 2 cups of
root beer for sauce to 1 1/4 cups. Meanwhile, rinse chicken wings under cold
water and pat dry. Trim wing tips and discard. Cut each wing into two pieces at
the main joint. Place wings in a bowl with marinade root beer and marinate in
refrigerator for 30 minutes.
2. While reducing root beer for sauce, preheat oven to 500°F. Remove wings, drain,
and reserve marinade. Season wings with 2 teaspoons salt and pepper and
place on a rack over a baking sheet. Place marinade in a saucepan over
medium-high heat and reduce to 1/2 cup. Skim foam from marinade as it
reduces.
3. While sauce and marinade finish reducing, place wings in oven and bake until
they begin to turn golden, about 15 minutes. Remove and brush with marinade.
Flip wings over, brush with marinade again, and continue baking until wings
are golden and glazed, about 12 - 15 minutes. Discard marinade.
4. Meanwhile, finish the sauce by whisking mustard and hot pepper sauce into the
5 cups root beer sauce reduction. Season with 1/2 teaspoon salt or as needed.
Brush wings with the sauce, return to oven and bake until golden brown, glazed,
and cooked through, about 10 minutes.
5. Brush glazed wings once more with sauce. Serve hot wings with additional
sauce on the side.