These easy to make hot wings are crispy without being fried. They only take 40 to 50 minutes for prep but need to be refrigerated for about an hour so the flour coating is firm. You can add more cayenne or use a higher hot sauce to butter ratio if you like them spicier. You can use any kind of chicken wing sauce for this recipe from buffalo sauce to simply salt and pepper. Chicken wings make a great snack for game day parties or tailgating, but they also make a terrific everyday main dish.
Recipes that are prepared in the slow cooker or slow-baked in the oven for an easy meal. Make one or all four of these sauces to serve with them. If you make chicken wings as an entrée, add fries or roasted potatoes and your favourite vegetable salad. Classic slaw and broccoli salad are excellent options or serve them with a variety of raw vegetables. Celery sticks, sliced cucumbers and carrot sticks are great with spicy wings. Don’t forget your favourite dipping sauces and supply plenty of napkins. When you eat chicken wings, you are actually eating only 2/3 of the wing, since the whole chicken wing is separated into three pieces.
How to separate a chicken wing
If you do need to chop up whole wings into smaller parts, here is how you need to do it. First, look for the joints, there will be one connecting the wingtip to the forearm and another connecting the forearm to the upper arm. Wiggle the joints back and forth a few times until you get a feel where they are connected, then cut right through the hinge of the joint. Make sure to use the heel of your knife and not the tip or front of the knife and push straight down, hard or you press the top of the knife with your opposite hand for extra force.
If all goes well, you will cut straight through the cartilage between the bones and separate the parts cleanly. If your knife hits bane and gets stuck, move it slightly closer to the middle of the joint and try again. For buffalo wings, since you are only interested in the forearm and the upper arm, you can discard the wing tips or save them for the next time you make stock. You can collect the tips in a freezer bag and keep them frozen for several months.
The third joint or bony tip of the wing also known as the flapper. For American buffalo wings are usually discarded or save to use in stock. But in other parts of the world especially East Asia, this part of the wing is a delicacy.
The second joint or middle part of the arm also known as a flat. These terms are decretive since the middle of the chicken arm looks like a very small wing.
The Drumette is the upper part of the arm and looks like a miniature drumstick or leg, hence the name.
Grocery stores and butchers sell whole and unseparated wings to you, meaning the tip, Wingette (forearm) and Drumette (upper arm) are all connected in one piece. However, other groceries sell the wings already separated into Wingette and Drumette, but if they don’t, you can always ask your butcher to chop the wing up for you.
Hot sauce to use
The hot sauce you use on these wings is really up to you. Anything hot will do just fine; it is up to you to calibrate the heat of your own taste.
Equipment to use
- Measuring cups and spoons
- Mixing bowl
- Kitchen knife or shears
- Baking sheet
- Aluminium foil
- ¾ cup of all-purpose flour
- ½ teaspoon of cayenne pepper or you add to your taste
- ½ teaspoon of garlic powder
- ½ teaspoon of salt or to your taste
- 12 chicken wings separated in 2 pieces each making a total of 24 chicken wings
- ½ cup of melted butter
- ½ cup hot pepper sauce
- Preheat the oven to 425 degrees.
- Dab wings with paper towels until completely dry.
- Line a baking sheet with aluminium foil, and lightly grease with cooking spray.
- Place flour, cayenne pepper, garlic powder and salt into a re-sealable plastic bag and shake to mix.
- Add the chicken wings, seal and toss until well coated with the flour mixture.
- Place the wings onto prepared baking sheet and place into the refrigerator. Allow it for at least an hour.
- In a small bowl, whisk together the melted butter and hot sauce.
- Dip the chicken wings in the mixed butter, and place back on the baking sheet.
- Bake in the preheated oven until the chicken is no longer pink in the centre and crispy on the outside. Turn the wings halfway during cooking so they evenly cook. Bake for about 40 to 45 minutes.
These baked buffalo chicken wings are delicious with a blue cheese dip or use a blue cheese dressing or ranch dressing. To make hotter wings, add extra Tabasco to the sauce or cayenne pepper. Leftover wings can be refrigerated in an airtight container for about 4 days