Whether it’s a kid’s party, a block-party, a tail-gate party, or a party for one, crispy baked chicken wings have become a national pass-time favorite! And whether you choose to separate your wings into the “wingette” and the “drumette” or keep them whole…that’s completely up to you. If you’re looking for extra crispy baked chicken wings, (and who isn’t?) then we recommend you bake them, not fry, in an extra hot oven anywhere from 400 to 450. For this recipe, we choose 400, to help keep your oven from smoking, and possibly setting off your smoke detector.
Another great trick, is to put a wire rack inside a baking dish, and cook them on the rack, which allows the grease to drop to the bottom, ensuring you have a delicious and crispy chicken wing. If you don’t have a wire rack, or one that will fit inside one of your baking dishes, then place your wings in the bottom of your baking dish and turn from time to time.
And of course, we recommend you purchase your wings for this crispy baked chicken wings recipe @ El Toro Gourmet Meats….”When Only the Best Will Do!” We’d love to see pictures and hear how your wings come out.
Yield: 2-3 Servings
1 pound chicken wings, separated at joints, tips discarded
4 tablespoons unsalted butter
1/3 cup hot pepper hot sauce
1/2 teaspoon garlic powder
Celery, for serving
BLUE CHEESE DIP
1/2 cup sour cream
1/2 cup mayonnaise
6 ounces crumbled blue cheese
1 tablespoon minced parsley
Salt and fresh ground pepper
Heat oven to 400 degrees F. Set a wire rack inside a large, rimmed baking sheet.
Season wings with salt. Spread out in one layer on wire rack. Bake until cooked through and crispy, 35 to 45 minutes.
HOT WING SAUCE
Melt butter in a saucepan over medium heat. Remove saucepan from the heat, and then stir in hot sauce and garlic powder. Season with salt, to taste.
Toss the baked chicken wings in the sauce and serve with celery and blue cheese dip.
BLUE CHEESE DIP
Stir mayonnaise, sour cream, blue cheese, and parsley together in a bowl. Season with salt and pepper, to taste.