Please help me welcome my third (and final) #wingweek guest poster, Bernadette of Rants From My Crazy Kitchen. She set out on a mission to make some husband-pleasing crispy hot wings from the oven instead of the fryer—and succeeded. I'm pretty sure these would please husbands all around the world!
A few weeks after he came home from the hospital he was thinking about food, and said "I guess no more chicken wings for me." I told him I could bake them, and he said "Yeah, but there not as crispy." The next day Heather asked for guest posters with the theme of chicken wings, and I just knew I could do it!
Serve with celery sticks and reduced fat ranch or blue cheese (both are still pretty high in fat, with ranch being a little less). I have a serving size as 4 wings for this recipe, because that's what I was trying to convince my husband to eat. For most people this recipe will serve 2 adults.
Crispy Oven Baked Hot Wings
Crispy wings right from your oven topped with a perfectly spicy hot wing sauce. These wings may take a little extra time and effort, but they will be worth the wait!
Prep Time: 10 minutes
Cook Time: 40 minutes
Keywords: bake appetizer entree nut-free chicken game day tailgating Super Bowl American
Ingredients (serves 4)
- 2-1/2 pounds chicken wing sections (I buy the frozen Tyson® bags)
- 3/4 to 1 cup Franks® RedHot® cayenne pepper sauce
- 1/2 cup light (reduced fat) salted butter
- 2 tablespoons canola oil
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- 1/4 ground cayenne pepper
If the chicken wing sections are frozen, defrost first in the refrigerator or microwave (remove ice by running under lukewarm water first if defrosting in the microwave).
Bring a large pot of water to a boil, and preheat oven to 400° F. Working in two separate batches, boil the wings for 3 minutes then remove with a large slotted spoon to a large bowl. Drain excess water; toss with the canola oil.
Place on a large baking sheet and bake in the preheated oven for 40 minutes total, turning once after 15 minutes, then again 5 minutes before the end of the cooking time.
While the wings are baking, in a medium pot, combine Franks Red Hot, butter, vinegar, Worcestershire, garlic powder, and cayenne pepper. Heat over low heat, whisking often, until the butter is melted.
Toss the wings with the sauce and serve hot.
-wing sauce recipe is adapted from allrecipes.com Buffalo Chicken Wing Sauce.
I love good, classic hot wings coated in a Frank's RedHot-based sauce—so finger lickin' irresistible. If you enjoyed these wings, visit Bernadette's blog Rants From My Crazy Kitchen to see what else she is cooking up. You can also connect with her on Facebook, Twitter, and Pinterest.
When January rolls around, and season-ending football parties abound, I start craving chicken wings. Around here, it's come to be known as "my yearly craving" (though I'll happily eat them anytime of the year). What better way to satisfy my craving than to enjoy a week-long festival of ALL THINGS CHICKEN WINGS! Join me this week as I share a simple tutorial on how to break down whole chicken wings, introduce different cooking methods, and of course share new recipes so you can put those skills to use. I even have a few friends dropping by with their own chicken wing guest posts! This, my friends, is the start of a yearly tradition—welcome to #wingweek!
Follow Heather Schmitt-Gonzalez's board WINGS! All wings, all the time. on Pinterest.