While folding laundry earlier this afternoon, I started thinking about what I’d do for dinner tonight. I remembered I had a bag of chicken “drumettes” in the freezer (you know, the kind that are already frozen when you buy them). Instead of just taking them out and letting them sit to thaw, I decided to brine them. And the easiest way to brine something is to add a bunch of Tony Chachere’s seasoning (I’m partial to the More Spice)
Ingredients (for 1 serving):
8 chicken drumettes
1 quart water
3 tablespoons Tony’s More Spice + more for seasoning
1 tablespoon cooking oil
Large bowl/container (for brining)
gallon-size plastic bag
Baking sheet with wire rack
Aluminum foil or parchment paper
Non-stick cooking spray
Starting either fresh or frozen, add chicken wings, water, and 3 tablespoons spice mixture to the storage container and cover (using a lidded container makes this easy). If chicken is fresh, place in fridge for at least 1 hour. If chicken is frozen, leave out on counter until chicken is thawed but water is still chilled. Either use immediately or place in fridge to continue brining.
Preheat oven to 425°F.
Remove wings from brine and pat dry. Add wings and cooking oil to plastic bag and smoosh around until wings are coated with oil. Line baking pan with foil and add cooking rack; spray rack with non-stick spray. Remove wings from bag and lay out on rack. Sprinkle all sides with seasoning. Bake 40-45 minutes until chicken is cooked through. If skin is not crisp enough, turn on broiler for about 5-10 minutes.
Wings: approx. 400 calories, 0 carbs
Enjoy as they come out, or serve with your favorite dipping sauce—but don’t forget to count the calories/carbs!