Duane's World of Wings - Episode 7 - Portuguese

In this 7th episode, Duane makes Portuguese "Mozambique - Style" Wings!
As usual, these wings are oven-baked and a real show-stopper! Marinade sauce recipe below.

Check out this video for our Shrimp Mozambique recipe!
https://www.youtube.com/watch?v=TyENJqak5lY

Mozambique Marinade Sauce recipe for 1lb+ chicken wings:

Medium saucepan or skillet
Metal, glass, or other heat-proof bowl
1 gallon-size ziplock storage bag is recommended

Ingredients:
Goya Seasoning - 4 packets, adjust to your taste
Recommended Goya Sazon Culantro y Achiote (Orange color on top of box)
Minced Garlic or fresh garlic cloves – 1-1/2 to 2 tsps as preferred
Garlic powder can also be substituted or used in addition to minced garlic
Salt ¼ tsp
Frank's Red Hot - 2 Tbsps. or more added to taste (or your preferred hot sauce)
Concentrated Lemon Juice - 1 to 1-½ cups (fresh works as well providing less acidity)
Wine, beer or brandy/whisky ¼ to ½ cup (optional and to taste)

Preparation:
Place saucepan on the stove over low heat
Add lemon first, then add alcohol (if used)
Add Goya and salt, cooking until both are mostly dissolved.
Add garlic and heat an additional minute or two.

Turn off heat and transfer marinade to a heat-safe bowl. Let cool for 15 minutes to ensure marinade is cool enough to taste without burning your tongue.
Add hot sauce and taste for preferred heat level.

Cool marinade to room temperature. It should take no more than 30 minutes with this amount.

Add wings to the ziplock bag. Arrange so they do not fill the bag completely. Sectioned wings are easier to work with, but you can use them whole as well.

Note* If you don’t have the bag wings can be marinated in your fridge using a covered bowl.

Slowly add cooled marinade to the bag, covering the wings as much as possible.
Seal the bag while holding it upright. Leave slightly unsealed and remove as much air as possible.
Move the wings around to ensure good coverage.

Leave in fridge 2 – 3 hours up to 24 hours.
Prepare wings as shown in video.

I hope you enjoy this recipe!