Chef Kenny Bowers shows you how to cook oven-roasted chicken wings just in time for the Super Bowl.
Kenny's Famous Italian Oven Roasted Wings
36 ea. Whole chicken wings
5 quarts Water
1 ½ cup White sugar
¾ cup Kosher Salt
2 ½ Tbsp Black pepper
1 c. Garlic butter, melted
¼ c. Oregano
¼ c. Crushed red pepper
½ c. Parmesan cheese, grated
In a large pot, combine water, sugar, black pepper and salt. Bring to a boil, then remove from heat and place in refrigerator. Make sure to stir occasionally so the sugar doesn't stick to the bottom and burn.
When liquid has cooled to where you can touch it safely. Add the wings, making sure they are submerged. Place in a refrigerator for 24 hours.
Remove wings from bring and place them on a lightly oiled foil or metal tray with an edge. Do not rinse wings first.
Place in a 425 degree oven for about 40 minutes until they are golden brown and reach an internal temperature of 170 degrees and the juices run clear. Toss with melted garlic butter, oregano, crushed pepper. Liberally sprinkle with parmesan and serve.