I don't like food that is soooo spicy that the heat can be tasted for several minutes after taking the first bite, but I do like food that has a little bite to it. I have found these wings to be just the thing. Good to take to a "bring an dish" event or just something to munch on while watching TV or whatever.
BAKED CHICKEN WINGS
3 Pounds Chicken Wings, cut at joints and trimmed, tips discarded
3/4 Cups all purpose Flour
1/2 Teaspoon Garlic Powder
1/4 Teaspoon Cayenne Pepper
1/2 Teaspoon Kosher Salt
Pam or other cooking spray
1/4 Pound unsalted Butter, melted
1/2 Cup Hot Sauce
Wash trimmed Chicken Wings of any excess skin and pat dry with a paper towel. In a small bowl add Flour, Garlic Powder, Cayenne, and Salt. Stir well to mix. Place Flour/Spices to a resalable plastic bag, and add Chicken Wings. Seal bag and shake several times to coat Wings.
Place a large cooking rack over an 18” X 12 1/2” cooking pan. Spray with Cooking Spray. Remove coated Wings one at a time, shake to remove excess Flour mixture, and place on the cooking rack. Refrigerate for at least an hour.
In a small sauce pan melt Butter over medium low heat. Add Hot Sauce and stir to mix well.
Remove Chicken Wings from the refrigerator, dip into Butter/Hot Sauce mixture and place them back on the cooking rack. Place in a preheated 400° oven for 25 minutes. Turn Wings and cook for another 20 minutes or until done and no longer pink inside.
Serve warm.
Notes: 1.For easy clean up it is best to line the cooking pan with aluminum foil.
2. Chicken Drummets may be substituted for some of the whole Wings.
BAKED CHICKEN WINGS
3 Pounds Chicken Wings, cut at joints and trimmed, tips discarded
3/4 Cups all purpose Flour
1/2 Teaspoon Garlic Powder
1/4 Teaspoon Cayenne Pepper
1/2 Teaspoon Kosher Salt
Pam or other cooking spray
1/4 Pound unsalted Butter, melted
1/2 Cup Hot Sauce
Wash trimmed Chicken Wings of any excess skin and pat dry with a paper towel. In a small bowl add Flour, Garlic Powder, Cayenne, and Salt. Stir well to mix. Place Flour/Spices to a resalable plastic bag, and add Chicken Wings. Seal bag and shake several times to coat Wings.
Place a large cooking rack over an 18” X 12 1/2” cooking pan. Spray with Cooking Spray. Remove coated Wings one at a time, shake to remove excess Flour mixture, and place on the cooking rack. Refrigerate for at least an hour.
In a small sauce pan melt Butter over medium low heat. Add Hot Sauce and stir to mix well.
Remove Chicken Wings from the refrigerator, dip into Butter/Hot Sauce mixture and place them back on the cooking rack. Place in a preheated 400° oven for 25 minutes. Turn Wings and cook for another 20 minutes or until done and no longer pink inside.
Serve warm.
Notes: 1.For easy clean up it is best to line the cooking pan with aluminum foil.
2. Chicken Drummets may be substituted for some of the whole Wings.
