‘Aint no thing like these chicken wings! Seriously.
With football season upon us, I wanted to share my favorite chicken wing recipe. These are amazing and they get super crunchy just like the fried version without the hassle and mess of frying. Personally, I often find myself more interested in the snacks than the game on tv, but these are a great addition to any game day spread. You can’t lose!
Start with some chicken wings that are split so that you have some drumettes and some of… those other ones.
I actually researched what the “other” part of the wing is called and there seems to be some debate with names like flat, flatty, wingette, and skateboard (skateboard?) making the list of acceptable terms. In our house we call it a “two boner” but I can see how some might not think that’s too normal either. Either way, you should have two types of wing pieces that you are cooking. Below follows my loosey goosey kind of recipe so forgive me, but thats just the way it is with this one. You really have to time it according to how your oven works and adjust the seasoning to your liking.
12-16 chicken wings (drumettes and flats)
1 stick salted butter
4-5 tsp of hot sauce/wing sauce of your choice
In a small saucepan on the stove, melt one stick of butter and and as much hot/wing sauce as you can handle. I usually use about 5 teaspoons of the sauce per 1 stick of butter. I like Texas Pete wing sauce, but any one of your favorites will do. I have used Cholula, and even a splash of Tabasco and a sprinkling of cayenne pepper for an extra kick. For the kids, I just stick with the Texas Pete and butter. Its relatively mild yet flavorful, and everyone can add more hot sauce after they’re cooked if they so desire.
Once that butter mixture is melted, set the oven to broil. Arrange the wings in a baking dish and brush them with the sauce mixture. Raise the oven rack to be about 5″ from the heat and broil the wings for 8-10 minutes ALWAYS WATCHING CAREFULLY!
If they’re getting too balck too fast, you can lower the oven rack. After 8-10 mins, turn the wings over and brush again with the sauce. Broil for another 5-8 minutes, still checking on them regularly. Then, turn them back over once more, brush them again with more of the sauce mixture (we love them extra crispy) and broil for about 5 more minutes. Truthfully, you can keep turning and basting them until you reach your desired level of crunchiness. JUST ALWAYS WATCH THEM! Did i mention that?
Toss with more hot sauce if desired and serve these with some blue cheese and celery. I love Ina Garten’s Blue Cheese dressing recipe, its so much better than the bottled version.
Blue cheese Dressing
1 1/2 cups crumbled blue cheese
1 cup mayonnaise
3/4 cup sour cream
2 Tbsp. milk
3/4 tsp. Worcestershire sauce
1 1/2 tsp. salt
3/4 tsp. freshly ground black pepper
In a food processor combine the blue cheese, mayo, sour cream, milk, Worcestershire, salt, and pepper and process until almost smooth.
My father may or may not have called these the best wings he’s ever had…and he’s had a lot of wings. Touchdown!