Applebee's Chicken Wings
Alisha's recipe for Applebee's-style chicken wings, using Lea & Perrins White Wine Worcestershire Sauce for a unique flavor.
Alisha's recipe for Applebee's-style chicken wings, using Lea & Perrins White Wine Worcestershire Sauce for a unique flavor.
- Carbohydrate 1.45461750154078 g
- Cholesterol 385.646249999762 mg
- Fat 87.8718615624415 g
- Fiber 0.170325003623962 g
- Protein 81.2293218749019 g
- Saturated Fat 30.7609491562127 g
- Serving Size 1 1 Serving (482g)
- Sodium 367.802156333379 mg
- Sugar 1.28429249791682 g
- Trans Fat 8.94638524999762 g
- Calories 1141 calories
Step-by-step
- Bake or deep-fry wing until done.
- Mix all the sauce ingredients except flour ina sauce pan.
- Cook over Med-Low heat.
- When wamr, add flour to thicken sauce; stir frueqently.
- When sauce is thick, cover bottom of 9" x 13" baking dish w/ sauce.
- Mix the rest of the sauce w/ wings & place in baking dish.
- BAKE at 300? for abt. 20 mins. or until warm.
- Serve w/ celery sticks & blue cheese dressing.
- These are great reheated, but be warned that they get hotter each time!
Crispy poultry skin coated in a vibrant, vinegar-laced red pepper sauce yields a sharp heat that balances the heavy richness of melted butter. When preparing large batches of poultry, managing the cooking queue requires intentional sequencing; fry or bake the wings fully before combining them with any liquid components to prevent the skin from turning soggy. Maintaining a steady medium-low flame during the sauce reduction stage prevents the dairy solids in the butter from scorching while the flour develops enough starch structure to properly cling to the meat. Although these wings adapt well to advance preparation, understanding their chemical reactions upon storage ensures the best possible texture when serving guests.
Freezing and Reheating Dynamics
Cooked poultry freezes reliably for up to three months when sealed in airtight containers, though moisture expansion during thawing requires careful draining on paper towels before secondary heating. Exposing the stored pieces to a moderate oven temperature of 300 degrees Fahrenheit for approximately twenty minutes gently warms the interior without over-rendering the remaining fat. Because capsaicin compounds in cayenne pepper and Louisiana hot sauce concentrate further during cooling cycles, expect the overall heat level to intensify noticeably upon subsequent warmings. Adjusting the initial splash of white vinegar during the preparation phase helps counteract this natural concentration effect if milder palates are expected at the table.
Sauce Mechanics and Starch Control
Combining unsalted butter, aged cayenne sauce, and white wine Worcestershire requires gentle heat management to achieve a stable emulsion without separation. Whisking the flour in gradually once the liquid is warm prevents lump formation by allowing individual starch granules to hydrate evenly across the surface. Coating the bottom of a nine-by-thirteen-inch baking dish with a thin layer of this prepared base stops the poultry from sticking during the final twenty-minute bake. Monitoring the viscosity of the reduction until it coats the back of a spoon guarantees proper adhesion to the skin rather than pooling at the bottom of the pan.
