Crispy Baked Wings

CRISPY without deep frying, using one special ingredient you have in your kitchen pantry!

Prep: 10min(s)

Cook: 40min(s)

Serves: 4

Serve With: Serve with celery and carrot sticks and a side of ranch or blue cheese dressing for dipping.

Served as: Dinner

Main Ingredient: Chicken

Ingredients:

  • A Pack of Kenchic chicken wings
  • 1/2 cup flour
  • 1 teaspoon salt
  • 2 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 2 tablespoon baking powder
  • Bottled Cayenne/Tabasco Hot Sauce
  • Butter (not margarine)

Method

  • Preheat oven to 450 degrees.
  • Rinse chicken wings and trim any excess skin. Do not remove the skin or you will lose the crispiness. Pat chicken dry.
  • In a large bowl, whisk together flour and seasonings. Add chicken and coat with the flour mixture.
  • Prepare a large cookie sheet by covering with foil and spraying with cooking spray.
  • Arrange chicken on the cookie sheet, at least an inch apart.
  • Bake for 30-35 minutes, turning once after about 20 minutes.
  • While the chicken is cooking, make the sauce. Add about a 1/2 cup of the bottled Cayenne hot sauce and a stick of butter to a small saucepan.
  • Heat on low and stir until butter is melted and sauce begins to bubble. Taste. If the sauce needs more heat go ahead and add some in batches, or add a few dashes of Tabasco.
  • Transfer baked chicken wings into a large bowl. Pour the sauce over the crispy baked chicken wings and toss to coat.
  • Serve with celery and carrot sticks and a side of ranch or blue cheese dressing for dipping.