The grocery store had chicken wings on sale, so the wife and I picked up a package. When it came time to cook them, I thought of the typical options… fry, grill, bake. I didn’t feel like stinking up the house with the smell of hot oil, nor did I feel like dragging the grill out (even though it was a nice evening), so bake it was. Though the wife and I still wanted the crispiness of fried wings… thankfully, I remembered a recipe someone shared on the homebrewing forum I’m a member of… crispy baked chicken wings. Pretty simple… and here’s how it works…
1. Thaw the chicken wings, if frozen. Once thawed, you can marinate the wings in your choice of liquids… buttermilk, hot sauce, whatever. Separate the wings into drumette and flat sections.
2. Preheat oven to 400 deg F.
3. Put a quarter cup of flour in a gallon zip lock baggie… season the flour with a little seasoned slat and black pepper. Put the wings in the bag of seasoned flour and shake to coat the wings.
4. Arrange the wings on a cookie rack on an aluminum foil-lined cookie sheet. Leave a little space between the wing pieces so the heat can circulate. Spray the wings with cooking spray until the flour coating is moistened. No need to overspray.
5. Bake wings 25-30 minutes. Flip. Bake for another 25-30 minutes.
6. While the wings are in the oven, make up a sauce. You can toss the wings with whatever you want… you can use hot sauce if you want, as well. Dry ranch dressing season might be good, too. I made a sauce of 2 parts Sweet Baby Ray’s Honey BBQ sauce, 1 part Frank’s Red Hot sauce, and a couple splashes of Cherry Dr. Pepper. It was great.
7. When the wings are done and still hot, toss them in your sauce. Serve with blue cheese or ranch for dipping.