Chicken Soup and BBQ Wings

Okay, so this recipe isn't new to my family. In fact, its really my mom's invention but I thought I'd share this with you guys because its an awesome, lower calorie way to enjoy hot wings and get some delicious chicken broth at the same time. My mom usually does hot wings, rather than BBQ wings, but there's no way I could replicate that recipe. I've tried numerous times.

This recipe is also a win for my family. My kids LOVE chicken soup and rice, which is why I always have home-made broth lying around the house. Joe loves chicken wings, as all men do (they pretend that they are T-rex's that are picking the bones of their prey clean. Truth.).

Need:
chicken wing parts (big bag of frozen ones from Costco, baby!)
2 chicken breasts
water
whole onion
3-4 cloves of garlic
2 inch knob of fresh ginger root

 

Boil the wings and breasts in water with the onion (chopped), garlic cloves, and ginger. Simmer on low for about 2 hours. Remove the chicken wings and place onto a cookie sheet with some melted butter.

 

Add your sauce and seasonings for BBQ or hot wings. I did s+p, garlic powder, cayenne pepper, and my home-made BBQ sauce. Put in oven at 375° for about 10-15 minutes. Turn over wings and re-apply seasonings/sauce. 10 more minutes. If you want a little cracklin' on that skin, turn on the broiler and watch the wings closely.

 

I strain my broth in a fine mesh sieve. So this is what it looks like when finished. Add salt here. Remove the chicken breasts and shred.

 

Wings for Joe ready to be eaten.

 

My chicken soup. We eat it with rice, the shredded chicken breast, a squeeze of lime, some chopped fresh onion and cilantro. The red thing in there is chipotle, fresh from the can. We open a can, and then save it in a jar for future uses. I always eat a chipotle pepper in my chicken soup. It's legit.