Wing Night!

In our household, you get to choose what you want for dinner on your birthday. My husband decided he really wanted some hot wings! Who was I to deny him his wish? Now, the best kind of hot wings are fried. Though frying usually means a smokey house and having to clean every surface of the kitchen to remove all the oil residue. I love him, but not enough to scrub the floor! Here is a baked version of chicken wings. Paired with my sauce, he thought they were darn good! Go to bottom if you need my ranch recipe!

RECIPE: Wing Night!
Makes 3.5 Lbs of Wings

Oven heat to 200
Baking Pan
Cooling Rack
Cutting Board
Plastic Bag

Chicken Wings
Baking Powder
Franks Hot Sauce
3 Tablespoon Butter
4-6 Cloves of Garlic

Towel dry the chicken wings. Toss then into a plastic bag with 2 tablespoons of baking powder. Shake!
2) Live a baking sheet with foil and place the cooling rack on top of it.
3) Place the wings skin down on a cooling rack and place on a low rack in the oven.
4) Let them bake for 30 minutes.

5) In a cast iron pan, begin melting the butter on low. Dice the cloves of garlic and add them to the butter. Let them cook into the butter for the same 30 minutes that the wings are baking.
6) Raise the oven temperature to 425. Move the chicken wings to the higher rack. Let bake for another 45 minutes.

7) Add franks hot sauce to the pan, only like a quarter to 1/3 of a cup. If you have any smokey spice mixes, add just a pinch. I used Penzey’s North Woods because of its smokiness.  You want a small pinch to add some smokiness, but not enough to overcome the other flavors. Let it cook over low for the rest of the 45 minutes.
8) Remove the finished wings from the oven and dip them in the sauce, both sides, before plating. Drizzle any leftover sauce over all the wings. dscf0647
If you have spare time while everything is baking and cooking, I highly recommend making some fries and ranch dip to go with it! The fries were a last “minute” addition, and well worth it! dscf0648

The ranch in this recipe is a mix of mayo, garlic powder, onion powder, and lots of parsley. Seriously, do not scrimp on the parsley. If you make it and let it sit in the fridge for a bit, the flavor really improves. dscf0642

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