Muchacha Salsa Chicken Wings

Posted on
Are you ready for Muchacha Madness! Turn up the heat or keep them mild, these wings are a sure winner even if your bracket isn’t.
Muchacha Salsa 2 tablespoons ( 1 ounce) 20 calories
One plain small chicken wing baked or roasted with skin about 86 calories
12  chicken wings rinsed and patted dry
1 cup of your favorite Muchacha Salsa
Optional: Blue cheese dip
1 baking sheet
Aluminum foil, nonstick or use a nonstick spray
1 medium-sized bowl or quart-sized resealable bag to store wings as they marinate overnight
1 serving platter
In a bowl or resealable bag, place 6- 12 chicken wings, add 2 heaping tablespoons of your favorite Muchacha Salsa, rubbing salsa into the wings. Marinate the wings in refrigerator overnight.
Next day:
Preheat oven to 350 degrees.
Remove the wings from the refrigerator, allow them to sit for a few minutes, and then stir or rub them well to spread any salsa that may have settled.
Line your baking sheet with aluminum foil and use nonstick spray on it as needed.
Place wings on baking sheet and tightly cover the wings with foil along the edges of the pan, using nonstick spray as needed.
Place baking sheet in middle oven rack for 45 minutes without opening the foil.
After 45 minutes, using oven mitts, remove baking sheet from oven, letting it cool before removing foil.
After removing foil, turn wings and bake for another 10 minutes at 350 degrees to crisp wings.
After 10 minutes, using oven mitts, remove baking sheet from oven and let it sit for a few minutes to cool.
Set oven to 400 degrees.
Pour remaining Muchacha Salsa over the wings. Once the temperature reaches 400 degrees, place wings in oven for 10 minutes to caramelize the Muchacha Salsa.
Using oven mitts, remove baking sheet and allow it to cool before serving wings.
Place wings on a platter and serve warm.
Optional: Serve with your favorite blue cheese dip