Rotisserie Chicken Wings
Servings: 4 servings
Smoky, crispy wongs made on a rotisserie.
- 4 lbs chicken wings cut into wingettes and drummettes
- 1 tsp olive oil
- 1 1/2 tsp kosher salt plus more to taste
- 1 1/2 tsp black pepper
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
Place the chicken wings in a large mixing bowl.
Drizzle the oil over the wings. Sprinkle the salt, pepper, and garlic and onion powder. Mix well to ensure even coverage.
Cover and refrigerate for a couple of hours.
Preheat the cooker to about 300F at the rotisserie basket level.
Drop the chicken wings into the rotisserie basket and cook over direct heat for about 60 minutes or until the wings are golden brown and crispy.
Serve with a dipping sauce or toss with a 1/3 to 1/2 cup of a 50/50 mix of melted butter and your favorite hot wing sauce.
Calories: 561kcal | Carbohydrates: 2g | Protein: 45g | Fat: 40g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 189mg | Sodium: 1052mg | Potassium: 413mg | Fiber: 1g | Sugar: 1g | Vitamin A: 364IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 3mg