Oh Yes! Baked Wings you can make that will knock your socks off. And they are just in time for your Super Bowl party. You’ll be so proud of yourself for pulling this off without all of the calories of frying. I cannot think of anyone that does not love hot wings, but I’ll be the first to say that I cannot eat them without the guilt. We now can because of the recipe that I saw posted from my friend Diana last year during the super bowl from this fabulous blog. Yes, a year ago. I’ve made these a dozen times and have enjoyed them immensely. Today I made them for lunch and finally could take a decent photo. So here it is for all of you to try. You’ll never buy them again.
Since cooking these about a dozen times here are a few tips to make your cooking experienced a success:
- The first step of parboiling the wings in very salty water helps to make the cooked wings really moist and tender. Don’t skip this step.
- Let the wings dry thoroughly after parboiling. This may take about 10 minutes or they can be dried with paper towel if you’re in a big hurry.
- Judging the cooking time can be a bit hard even for the experienced cook.All wings are not createed equal in size.
- All but once I have used large wings from Patak’s. 2 pounds = about 12 pieces. Parboil time was 10 minutes and total baking time 30 -35 minutes.
- Today I used much smaller wings. 2 pounds = 16 pieces. Parboil times was 7 minutes and total baking time 25 minutes.
- Adjust cooking times according to size for the results to be crispy on the outside and juicy on the inside.
- Don’t line your baking sheet with aluminum foil. The wings will stick and lose the crispy skin. I know this from experience!
- I like using parchment paper to line the baking sheet. If you don’t line the sheet just put the wings directly on the baking sheet.
Here they are after baking for about 25 minutes. ( These are the small ones)
I love the original hot wing sauce, but feel free to use your own. This week I have seen this same recipe floating around with a variety of sauces. Just bake these and you’ll be hooked. I am because they’ve been on my menu at least once a month for the last year!
Crispy Baked Chicken Wings from Fifteen Spatulas
Yield: 12-16 pieces
- 2 lbs chicken wing pieces
- 1 Tablespoon salt
- 3 Tablespoons Frank’s hot sauce
- 2 Tablespoons butter ( I have totally left out the butter and they still are good)
- Couple of splashes of Tobasco
- Preheat oven 450 degrees.
- Bring a large pot of water to a boil. Add 1 Tablespoon salt.
- Boil chicken wings for 7 minutes.
- Place on cooling racks with paper towel under to catch drips. Let them dry for about 10 minutes. If you are in a big hurry, dry them with paper towel.
- Place them on a baking sheet. I like to line mine with parchment paper.
- Bake for about 20 -35 minutes. Depends on size. Turn over and bake for about 5 minutes .
- In a bowl add melted butter, hot sauce and Tobasco. Add wings and toss.
- Serve hot and enjoy!