Yield 3 lbs
If you are going to make these tiny wings for a party appetizer, then I recommend that you purchase at least 4-6 wings (flat or drum) per person (separated with tip removed).
If you are going to make them for dinner, you may wish to serve at least six to eight per person!
Salad is a good choice for the vegetable to serve prior to the wings.
I served these wings with mashed potatoes (very yummy) but a bit of a mess to transition from using your fingers to using a spoon or a fork!
If you are having a party, best to stick with fries or garlic toast so that a fork is not necessary.
- 3 lbs of small raw sectioned wings (with tips removed)
- Salt, black pepper and paprika to taste and for color.
- 7 jarred whole jalapeno with 3 Tablespoons of the jalapeno pickled juice.
- 2 celery stalks chopped (about a handful).
- 2 green onion chopped (about a handful).
- 2 cloves garlic chopped.
Rinse and thoroughly dry wings. Place in a large bowl and add 3 Tablespoons of jalapeno juice, and add salt, black pepper and paprika to taste (paprika to taste and to color). Marinate for 20 minutes.
Preheat oven to 350 degrees. Place wings on roasting pan and elevated on a roasting wire rack. roast for 35 minutes.
After 35 minutes of roasting, remove wings from oven and place them into a large bowl. Add five sliced jalapenos (with seeds), celery, green onion, garlic and a touch of salt. Mix it well.
Drain chicken fat from roasting pan and place chicken wings back onto the pan (not the wire rack). Broil one side, then flip them and broil the other. It should only take another 20 minutes to finish browning these delicious chicken wings!
Garnish with two more sliced jalapeno peppers for an extra kick of spice and flavor!
Ovens vary. I use a counter-top convection oven for all of my cooking.