Serves: 8
Total Calories: 919

4 pounds chicken wings, disjointed, tips discarded or 3 pounds frozen appetizer wings, thawed
1/2 tablespoon salt
1 teaspoon fresh ground black pepper
1 teaspoon granulated garlic
2 (14-ounce) cans chicken broth (3 cups)
dash hot sauce (not Tabasco)
3/4 cup your favorite vinegar based hot sauce
1/4 cup melted butter

Clean and separate wing sections at each joint and discard the wing tip section or save the tips to make chicken stock. In a one gallon zip-lock type bag place the wings, salt, pepper, garlic, broth, and a dash or two of the hot sauce. Seal the bag, removing as much air as possible and gently massage to combine ingredients. Chill and let brine 2 to 4 hours.

Oil and preheat a Dutch oven and drain the brine from the wings. Place the drained wings into the Dutch oven, cover and bake at 375°F for 35 to 45 minutes, gently stirring occasionally to prevent wings from sticking. Drain liquid from wings and use as a chicken broth in another dish. Add hot sauce and butter to the wings and toss or stir to coat all the wings. Serve with blue cheese dressing and celery sticks and lots of napkins.

Nutritional Facts:

Serves: 8
Total Calories: 919
Calories from Fat: 108

More Recipes from the Cast Iron Covered Wagon Cookin' -Appetizers Cookbook:
Appetizer Sized Chicken Quesadillas
Debbie's Pot Stickers
No-Fry Buffalo Style Wangs
Pheasant Stuffed Jalapeno Poppers
Scottish Eggs
Teriyaki Chicken Skewers
Teriyaki Chicken Wings