I’ve said it before and I’ll say it again: I love appetizers. I have no shame about this.
Over the years, I’ve gathered a list of my recipes that are strongly preferred by my family and friends, and on the top of that list are my chicken wings.
I choose to bake, not fry, my wings, obviously in an attempt to be healthier…not. I just think they taste better without all that extra breading on them– no offense to you fried wing lovers out there. The secret ingredient is butter. Everything’s better with butter, and if you disagree, please leave.
I usually use frozen wings just because they tend to be less expensive, and I like having a mixture of cuts. They have to be 100% thawed before they can be cooked or the skin gets all soggy from the excess water.
Preheat the oven to 400 degrees, and line two baking sheets with non-stick foil (or regular foil with cooking spray.) Your serving size can be as large as you want it, so for every 20 wings, melt two tablespoons of butter. This is extremely important as it will ensure the crispiness and deliciosity (don’t judge my word use) of your wings. Toss the wings in the butter, making sure it’s evenly distributed. Line the wings up on the tray with a little space in between and pop them in the oven.
Start with about 20-22 minutes on the timer. The timing can be tricky and depends on the strength of your oven. At the 20-ish minute mark, take out your trays. Here’s the important part! There may be some pooling on the tray of water and butter. Pour out as much of this as possible or the wings won’t get as crispy. If the side up is a golden brown, you’re clear to flip them.
Place your trays back in the oven and go for another 20-22 minutes. Take them out when they turn the level of golden brown you are comfortable with.
Now for the sauce. This is for your standard buffalo sauce, because you know, hot wings are the thing. I love Frank’s Hot Sauce, and like the grandma in the commercial, I put that sh*t on everything. For every 20 wings, I use 2 tablespoons of butter and 3 tablespoons of hot sauce. Microwave for about 30 seconds, or until melted. Pour over your wings as soon as they come out of the oven. I like to do this after they’re cooked so they stay crispy, but the sauce doesn’t always stick super well, so you can also put them back in for a few minutes after. I like to provide extra hot sauce Serve immediately, and enjoy! Be warned: these are super delicious so be prepared to make them often. For the rest of your life.
INGREDIENTS | Serving size: 8-10 per person
40 Frozen chicken wings, fully thawed
6 tbsp Frank’s Hot Sauce
8 tbsp salted butter
Preheat oven to 400 degrees.
Line two baking sheets with non-stick foil, or spray regular foil with non-stick spray.
Melt 4 tbsp of butter and toss with fully thawed wings.
Line wings up on trays evenly, with space in between.
Cook for 20-22 minutes.
Flip wings and pour out extra liquid remaining on the tray,
Cook for another 20-22 minutes or until golden brown and crispy.
Toss with sauce and serve immediately.
Melt four tbsp of butter with six tbsp of Frank’s Hot Sauce.