Because wings are appropriate every day of the week! I mean what’s not to love?! They will remind you of your favorite sports bar hot wings!
Ingredients
- 3-4 pounds chicken wings cut into drummettes and flats
- 1 tbsp baking powder; not to be confused with baking soda! 🙂
- 1 tsp garlic salt or use garlic powder and sea salt
- 1/4 tsp black pepper
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
- 1/2 tsp smoked paprika
- 1/4 tsp paprika
- 1 cup Franks Red Hot sauce or Louisiana Hot Sauce
- 2- 3 tbsp softened salt free butter ( Kerrygold butter is my favorite!)
**As always, season to taste. **
Instructions
- Adjust oven rack to upper-middle position and preheat oven to 450°F. Line a rimmed baking sheet with aluminum foil and set a heat-proof wire rack inside.
- Pat dry chicken wings liberally with paper towels, squeezing out as much moisture as you can. Transfer them to a large bowl. Optional: Place wings in the refrigerator uncovered overnight for crispier wings.
- In a small bowl, combine the baking powder and dry seasonings together, whisking well to combine, and sprinkle the mixture over the wings. Toss wings through the baking powder mixture until evenly coated.
- Arrange on rack, leaving about 1-inch of space between each wing.
- Spray with extra virgin olive spray if you did not leave them in the refrigerator overnight.
- Bake for 30 minutes; flip and continue to cook until crisp and golden brown, (about 20-30 minutes longer), until golden browned and crispy.
- While wings are cooking, in a small pot, whisk together hot sauce and butter.
- Once wings are cooked, place in a bowl and pour sauce over wings. Stop to stir to ensure the sauce is evenly distributed amongst the wings.
- Serve wings immediately and enjoy!
I paired them with grilled asparagus and savory flavored sweet potatoes top with shredded parmesan cheese.
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