Crispy Baked Wings
Prep Time: 10 min
Cook Time: 40 min
Serve: 4 people
INGREDIENTS
CRISPY without deep frying, using one special ingredient you have in your kitchen pantry!
Serve With: Celery and carrot sticks and a side of ranch or blue cheese dressing for dipping.
Served as: Dinner
A Pack of Country Choice chicken wings
1
teaspoon salt
1
teaspoon garlic powder
2
tablespoon baking powder
Butter (not margarine)
½
cup flour
2
teaspoon chili powder
Bottled Cayenne/Tabasco Hot Sauce
Method
- Preheat oven to 450 degrees C.
- Rinse chicken wings and trim any excess skin. Do not remove the skin or you will lose the crispiness. Pat chicken dry.
- In a large bowl, whisk together flour and seasonings. Add chicken and coat with the flour mixture.
- Prepare a large cookie sheet by covering with foil and spraying with cooking spray.
- Arrange chicken on the cookie sheet, at least an inch apart.
- Bake for 30-35 minutes, turning once after about 20 minutes.
- While the chicken is cooking, make the sauce. Add about a 1/2 cup of the bottled Cayenne hot sauce and a stick of butter to a small saucepan.
- Heat on low and stir until butter is melted and sauce begins to bubble. Taste. If the sauce needs more heat go ahead and add some in batches, or add a few dashes of Tabasco.
- Transfer baked chicken wings into a large bowl. Pour the sauce over the crispy baked chicken wings and toss to coat.
- Serve with celery and carrot sticks and a side of ranch or blue cheese dressing for dipping
