Baked, Not Fried
The best homemade chicken wings I’ve ever had were seasoned, dipped in flour, pan fried, baked with a sauce of hot sauce and butter. It’s a long, time-consuming process, and I cringed when someone would ask me to make them. “There goes about 2-3 hours of my life!”
So….I came up with this easy recipe, and I like them better. Season up the wings, bake them in the oven, and during the end of baking time, add a sauce on top. They will disappear F-A-S-T!
- 1 pkg chicken wings (20 whole wings before cutting)
- 1 tsp salt
- 1/2 tsp pepper 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp seasoned salt
- dash red pepper flakes
- 1/4 c louisiana hot sauce
- 1/4 c butter (or olive oil for healthier version, see Note below)
- Heat the oven to 425 degrees.
- Line a large baking sheet with foil and spray with nonstick spray, or simply spray a large baking sheet with nonstick spray for easy cleanup.
- Trim the wings by cutting off and discarding the tips.
- Cut the wings in half at the joint.
- Place all on baking sheet and season. (you can add any seasonings you'd like-I change it up every time)
- Bake for 45 minutes.
- During the last 5 minutes of cooking, combine the hot sauce and butter in a small pan and heat on medium until butter melts.
- Remove chicken from oven and brush sauce over tops of wings. Return them to the oven for an additional 5 minutes.
- Serve with blue cheese dressing and cut celery. Serves 6
- *I'm trying to reduce my cholesterol so use olive oil instead of the butter, plus I remove the skin before brushing on the sauce. I also sometimes add some minced garlic and a little lemon juice to the olive oil and hot sauce mixture