Chicken Wings

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Makes about 60 wings

Ingredients:

Sauce:

  • 1/2 cup hot pepper sauce (I use Frank’s Red Hot Sauce.)
  • 1 tablespoon unsalted butter, melted
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Optional: 1/4 teaspoon cayenne pepper

Wings:

  • 5 lb chicken wings, remove tips and separate drums and flats
  • 1 tablespoon vegetable oil
  • 1/2 tablespoon kosher salt
  • 1/4 teaspoon ground black pepper

Directions:

Wings:

  • Preheat oven to 400 degrees.
  • Cover baking sheets with tin foil and very lightly coat with cooking spray, such as Pam.
  • Separate wings and cut off tips. You can take a look below at the slide show for photos on how this looks. It’s super simple. Cut the wing tip and then find the joint between the drums and flat. Then snip. It might take a tad of elbow grease, but after 5 lbs of wing clipping, you’ll get it.
  • Toss wings in vegetable oil, salt and pepper.
  • Place wings on coated baking sheets. This is a major cheat. I didn’t want to deal with wire racks and complications, and you know me. I like simple! I crammed the wings on the baking sheet by lining them up (see below). Some people say this is bad because it crowds everything and a wire rack would make the wings more crispy. For me, it’s not worth it. These puppies come out very crispy!
  • Put in the oven and bake for 40 minutes. Pop in and check on the wings at 40 minutes. They might need an extra 10 minutes. I always end up at the 50 minute marker when I make these.
  • Meanwhile, while wings bake make the sauce (or you can make the sauce in advanced.)

Sauce:

  • Melt the butter. Add the salt, pepper and optional cayenne pepper.
  • Slowly whisk in the hot pepper sauce.

Wings and Sauce Marriage:

  • Once wings are ready, pull them out of the oven and use tongs to SLOWLY pull the wing away from the aluminum foil. If you move too quickly the skin will stick to the foil.
  • I usually coat the wings about 10 at a time so each wing really gets a good dollop of sauce. In a big bowl, take about 10 wings and use 1 tablespoon of sauce at a time to start coating. Remove and repeat. If you have leftover sauce, then drizzle it all over the wings and give it a good toss. If you start to run out of sauce, have no fear! Before you get too far to the end, add a bit more hot pepper sauce and keep on tossing
  • Serve immediately with celery sticks, cucumber slices and ranch and blue-cheese dressings.
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2 thoughts on “Chicken Wings

  1. Pingback: Feel the Burn | Simply in the Flavor

  2. This sounds good! Plus your wing story reminded me of an old story of my own that I’m going to blog about. Win win for me! Thanks!

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