Nothing beats wings on game day, or any other day for that matter. We have tried wings everywhere they are offered including those that range from those in Buffalo,NY to Southern Fried to Korean BBQ (which by the way is very good if you have never had- Try the Korean BBQ in Washington DC Bonchon Chicken by the Capitals baseball field). The ones my husband developed some years ago are my favorite. These are simple to make, taste fabulous, and are much healthier than their restaurant counterpart, but actually taste better and are crispier. I must admit that I enjoy fried foods, but this recipe is much better than the typical fried wing recipe. These are hands down the best. They are crispy on the outside without being overpowered by heavy breading. The intensity of the heat can be adjusted to your liking.
First line a heavy baking sheet with heavy duty foil. Regular foil is too flimsy for this job.
Then lightly spray the foil with cooking spray. Place the chicken wings on top. The store only had the drummets at the time of the post, but we also use the wings.
Bake at 450o for 40 minutes. If you have confection bake at 450o.
Turn the chicken over. Bake until the other side is crispy, about 15 minutes.
Then place desired sauces in bowl. My husband likes to microwave the sauce for a minute or so to keep it from cooling down the wings. I like to use Texas Pete Buffalo Wing Sauce and Sweet Baby Ray’s Award Winning Barbecue Sauce.
Place the wings in the warm sauce. Toss to coat.
Place the wings on a platter with celery and pair with Blue Cheese or Ranch dressing. I like to place the celery upright with the wings, it makes for a nicer presentation. If you can, use weighted glasses for stability. This will definitely become your next go to recipe.
Let me know if you have ever had wings better than these, I haven’t.
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For a more dramatic presentation…