Chicken Wings Recipe
choice of chipotle bbq, buffalo or lemon pepper, veggies, ranch or blue cheese
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Ingredients
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Wings
Sauce options (choose one)
Veggies & dippers
Method
Wings
- 1
prepare
Pat wings completely dry with paper towels. If not split, cut at the joint to separate drumettes and flats; discard tips or save for stock.
- 2
season
Place dry wings in a large bowl. Sprinkle kosher salt, black pepper and baking powder over wings. Toss thoroughly to coat evenly. Let rest 15 minutes in refrigerator for drier skin (optional but recommended).
- 3
cook
Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on top. Arrange wings in a single layer on the rack. Lightly brush or spray with vegetable oil. Bake 35–45 minutes, turning once halfway, until skin is deep golden and crisp and internal temperature reaches 165°F (74°C). Alternatively, shallow-fry wings in 350°F (175°C) oil for 8–10 minutes until golden and cooked through, then drain on paper towels.
Sauce application
- 4
- 5
buffalo
Melt 4 tbs unsalted butter (not listed separately) and whisk into 1/2 cup buffalo sauce if you prefer a traditional buttery buffalo. Pour sauce over hot wings in a large bowl and toss to coat. Serve immediately.
- 6
Veggies & Dips
- 7
Trim and cut carrots and celery into sticks and chill. Portion ranch and blue cheese into small bowls for serving. Plate wings with veggies and both dressings so guests can choose.