Description
These crispy baked chicken wings deliver a perfect balance of heat and crunch, coated in a flavorful seasoned flour mixture and tossed in a buttery cayenne hot sauce for a delicious appetizer or game day snack.
Ingredients
Units
Scale
Chicken Wings
- 3 pounds chicken wings or drumettes (thawed or fresh (about 3 dozen pieces))
- 1/2 cup flour
- 1 teaspoon salt
- 2 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
- 2 tablespoon baking powder
Sauce
- Bottled Cayenne Hot Sauce (like Frank’s Red Hot)
- Butter (not margarine)
Instructions
- Preheat oven: Preheat oven to 450 degrees.
- Prepare chicken: Rinse chicken wings and trim any excess skin. Do not remove the skin or you will lose the crispiness. Pat chicken dry.
- Coat chicken: In a large bowl, whisk together flour, baking powder and seasonings. Add chicken and coat with the flour mixture. Shake off excess.
- Prepare baking sheet: Prepare a large cookie sheet by covering with foil and spraying with cooking spray.
- Arrange wings: Arrange chicken on the cookie sheet, at least an inch apart.
- Bake wings: Bake for 30-35 minutes, turning once after about 20 minutes.
- Make sauce: 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.
- Toss wings: Transfer wings into a large bowl. Pour the sauce over the wings and toss to coat.
- Serve: Serve with celery and carrot sticks and a side of ranch or blue cheese dressing for dipping.
Notes
- Do not remove the skin from the chicken wings to maintain crispiness.
