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Wing Shop Wings




Source of Recipe


Chef Paul


List of Ingredients




12 chicken drumettes (or 6 chicken wings, tips removed and cut into 2 sections)
2 teaspoons Chef Paul Prudhomme’s Magic Seasoning Salt®
½ cup Honey Teriyaki Glaze (recipe follows) or Sunny Tomato Glaze (recipe follows)


Recipe



Preheat the oven to 450°.

Season the chicken pieces evenly with the Magic Seasoning Salt. Put on a wire rack with a pan underneath and bake until the chicken is nicely browned and cooked through, about 25 minutes.

Remove from oven and toss quickly with your choice of glaze. Serve right away.


Honey Teriyaki Glaze
Makes 1¼ cups
¼ cup Chef Paul Prudhomme’s Magic Sauce & Marinade® - San Francisco Teriyaki
½ cup honey
½ cup water
2 teaspoons cornstarch

Combine the Teriyaki Marinade and the honey in a small saucepan. Bring to a boil over medium high heat. Combine the water and cornstarch and stir until dissolved. Add to the saucepan and stir well until thick. Remove from heat.


Sunny Tomato Glaze
Makes 1¼ cups
¾ cup Chef Paul Prudhomme’s Magic Sauce & Marinade® - California Sun-Dried Tomato
2 teaspoons dark brown sugar
½ cup water
2 teaspoons cornstarch

Combine the Sun Dried Tomato Marinade and the brown sugar in a small saucepan. Bring to a boil over medium high heat. Combine the water and cornstarch and stir until dissolved. Add to the saucepan and stir well until thick. Remove from heat.