Monday, July 19, 2010

Scott's Chicken Wings

This recipe was passed onto me by Scott.  Scott is my good friend's sister's boyfriend. (uncle's cousin's dermatologist's paperboy - which makes us as close as Helmet and Lonestar.  Spaceballs, anyone? No?)  I met him once when a large number of us went carousing.  But before we caroused, there was wine.  And tapas.  And these incredibly, ridiculously easy and delicious wings.  I begged him for the recipe.  Begging works.
Chicken drummettes or wing tips, or go crazy and get both
Lime juice, about one cup for every 20-30 pieces of chicken  (You can use the RealLime bottled stuff.  It'll be okay.  It's not considered cheating. But using lemon juice would be.  Use the lime.  Do it.)
Montreal Steak Spice.
Yup.  That's the good stuff.

Marinate your chicken in the lime juice for at least a few hours, preferably overnight.  We were lazy today and used ziplocs so that we could turn and flip and toss without a lot of mess.  (Little did we know...  Mess will find you other ways...)
Heat your oven to 350 degrees F.
Place your chicken pieces on greased or lined cookie sheets.  Sprinkle liberally with Montreal Steak Spice.
 Liberally!  With intent.  In fact, just to be sure, when you think you've added enough, turn your cookie sheet one-eighty and check there is no nekkid chicken from the other angle.

Now, I will point out that I over-crowded my chicken today.  Try to only marinate as much chicken as will reasonably fit in your oven.  Also, use a rimmed baking sheet, especially if you plan to over-crowd your chicken.  Why? You can either cook your chicken on rimmed sheets or use one to hold the scrapings of chicken juice-turned-charcoal from the bottom of your oven.  (I did say that mess finds you in other ways...)

I had made these wings before on a non-lipped sheet without incident but today..., today, I over-crowded and it bit me in the ash.  We had three fans going for a half an hour and had to interrupt cooking for a quarter so just use rimmed sheets.  Do it.

Bake your wings for 30-35 minutes.  Flip and be a libertine once more with the steak spice.  Sprinkly wantonly!  Return to oven for another 30-35 minutes or until chicken is browned and beginning to crisp.

Serve with napkins.
Also goes nicely with a side of sports, particularly if your team is doing well.  Go, Riders!


  1. Haha. We are going up next week, for the whole week, to be managers of our 12 rental cabins at a lake at 7,000 feet. You probably didn't need all that info. Anyhoo....our kids and their friends are coming for a couple of nights so I'm looking for something different to serve. These look yummy and easy (if I bring the right baking pan, right?).

  2. I'm becoming a fan of anything lime! These look amazing! I specially love that it's steak spice for chicken. Hope the chicken isn't offended. :D

  3. Okay, I love the picture of the burnt lime juice scrapings with the spatula in the foreground. ha! ha!
    Any recipe with three ingredients is good in my books. Now that football season has started maybe I'll make these for Brad.
    Have the Riders played the Lions yet? Let's hope they kick our butts, if only to watch the Rider fans go mental.

  4. Jabba - Riders nailed the Lions and from what I could tell, Empire was a sea of green that day, almost as green as when we play in Edmonton or Calgary! :-)

  5. dropping in to say that I love Montreal Steak Seasoning....most versatile seasoning ever.

  6. these look so good! we love cooking with lime juice so these will go over well in my house!


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