Traditional chicken wings are pretty spicy. I added a non-spicy version. You can divide the recipe in half and make both to satistfy everyone. The key to crispy chicken wings is boiling them first. These seems counter intuitive, but it works. Make sure you pat them dry before roasting. Moisture is the enemy of crispiness!
Crispy Baked Chicken Wings
2 lbs chicken wing pieces
1 Tbs salt
Preheat the oven to 450 degrees F.
Heat up a big pot of boiling water with the salt.
Boil the chicken wings for 7-8 minutes, then remove them to a wire rack so the excess water can drain off. Let them drip dry a little bit, then dry them well with a paper towel.
Place the chicken wings directly on a sheet pan. Bake the chicken wings for 25-30 minutes on one side, then flip the wings and bake for another 5 minutes on the other side. The wings should have crispy crackly golden skin on the side that was in contact with the sheet pan. The wings are now ready to be bathed in the sauces below.
Spicy Chicken Wings
3 Tbs Frank’s hot sauce
2 Tbs butter
dash of worcestershire sauce
ground cayenne pepper to taste, optional
In a small saucepan or in the microwave, heat up the hot sauce, butter, worcestershire sauce and cayenne pepper, if using, until melted and combined. Toss the hot wings in the sauce, and serve immediately.
Garlic Parmesan Chicken Wings
¼ cup butter, melted
1 tsp garlic powder
½ tsp onion salt
¼ tsp black pepper, freshly ground
½ cup parmesan cheese, grated
In a small glass bowl, whisk the melted butter with the garlic powder, onion salt and pepper.
Arrange hot wings on a serving platter and drizzle with butter mixture.
Top with parmesan cheese and serve immediately.