Crispy Chicken Wings Recipe
Chicken wings are dipped in spices and flour, then cooked till the skin is crisp and yummy. Coat them with some homemade buffalo sauce, and as fast as mine did, your family will kill and eat those wings.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 people
Calories: 318kcal
INGREDIENTS
3 pounds of chicken wings or drumettes thawed or fresh (around 3 dozen pieces)
1/2 cup of flour
1 teaspoon of salt
2 teaspoon of chili powder
1 teaspoon of garlic powder
1/2 teaspoon of pepper
2 tablespoon of baking powder
Bottled Cayenne Hot Sauce such as Frank’s Red Hot
Butter not margarine
INSTRUCTIONS
Preheat oven to 450 degrees.
1. Rinse and trim any excess skin with chicken wings. Should not remove the skin or the crispiness will be lost. Dry Pat Chicken.
2. Whisk the flour, baking powder, and seasonings together in a big bowl, Add the chicken and coat it with a mixture of flour.
3. Cover it with foil and spray it with cooking spray to start preparing a large cookie sheet. Arrange the chicken, at least an inch apart, on the cookie sheet. Bake for 35 minutes, turning once after around 20 minutes.
4. Make the sauce while the chicken is cooking. In a small saucepan, add about half a cup of bottled Cayenne hot sauce and a stick of butter. Heat and stir until the butter melts and the sauce starts to bubble. taste, go ahead and add some in batches when the sauce requires more heat, or add a few dashes of Tabasco.
5. Baked chicken wings are transferred to a big bowl, Pour the sauce over the wings of the crispy baked chicken and toss to coat with it.
6. For dipping, serve with celery and carrot sticks and a side of ranch or blue cheese dressing.
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