This is the skin you cut (elbow)

These wings have everything you want in a wing. Crispy outside and nice juicy inside. Enjoy!

Our own version of the classic Chinese Chicken Wings. Simple as we usually like to do our recipes.We like wings with a strong flavor. When you grill them, the mix of the seasoning with the charcoal aroma is just unbelievable.We hope you enjoy!

Cooking

This recipe was made on September 19, 2019, in Cerro Placeres, Valparaíso, Chile. These chicken wings turned out spectacular—the balance of spices was delicious. I made these wings for a dinner, but they're also great as an appetizer. If you enjoy exploring foods from other countries, I recommend trying this. Use fresh spices if possible—the flavor is unmatched. For example, I used ground ginger because I didn't have fresh on hand, but use fresh if you can.

Really really wanted Jamaican food and it's hard to find

I forgot to defrost the wings and so I boiled them.Wing tips and drumettes both are difficult to cook, and since they are, at least I know they are safe because they are boiled at the beginning.When you go camping, this is an essential dish.Since they absorb flavor best when they are still hot, be sure to properly flavor them.The salt is a rough guideline so please adjust it to how you like it in your household. Recipe by Zuboraokan

One key to get success in making chicken wings just cook the chicken wings before you roasted. I've tried roasting the chicken wings only. And the result as not good as I cooked it first.