Baked Wings

With Superbowl Sunday coming up, it’s the perfect time to show you one of my favorite recipes. This is the one I pull out when my husband’s friends are coming over. Because they’re chicken wings, they’re tasty tasty tasty- and because they’re baked, not fried, you don’t have to feel so bad about polishing off so many of them.

You’ll want to serve these with a bowl or two of some good blue cheese or ranch dressing- preferably homemade, but the stuff from the bottle is just fine. I’ve served these with fat-free ranch dressing, and no one was the wiser. Including the husband, who is decidedly anti-anything fat-free.

For these, I use our homemade hot sauce, but feel free to use Frank’s Red Hot or something similar. Like Sriracha. These are awesome with Sriracha.

Baked Wings

3/4 cup all-purpose flour
3 teaspoons cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
chicken wings- around 2 dozen
1/2 cup melted salted butter
hot sauce (1/2 cup if using something like Frank’s Red Hot, or around 5 tablespoons Sriracha or Tabasco)

Line a cookie sheet with foil, and spray with some Pam or Crisco spray. In a large freezer bag, combine flour, cayenne, garlic powder and salt. Mix well. Add the chicken wings, which you’ve patted dry, seal, and shake until well coated.

Transfer wings to foil-lined sheet, and (this is important!) refrigerate at least an hour.

Meanwhile, preheat your oven to 400F. In a small bowl, whisk together the melted butter and hot sauce.

One by one, dip the wings into the butter/hot sauce mixture, and return to the baking sheet. Bake in the preheated oven 20 minutes, turn over and bake for another 20 to 25 minutes.