Chicken wings are the sport fanatic’s ultimate comfort food. They work well as an appetizer or main dish. Chances are your wings won’t look like the ones you get at your local watering hole. Don’t fret. All of the flavor is there, and you don’t have to worry about all the bad ingredients you’d be consuming with commercial fare. If you’re planning on hosting a large crew, consider doubling or tripling this recipe. Leftovers can be sent to Charles.
20 Chicken wings—drums & flats
Hot sauce
2 tablespoons hot sauce
¼ cup (60 mL) butter
1 tablespoon apple cider vinegar
½ teaspoon paprika
½ teaspoon cayenne pepper
½ teaspoon black pepper
¼ teaspoon garlic powder
1/8 teaspoon celery seed
- Preheat oven to 375°F (190°C) and place wings on greased sheet pan.
- Bake in oven for 30 minutes, or until cooked through and crispy. While they are cooking, start the sauce.
- Combine hot sauce, butter, vinegar, paprika, cayenne, black pepper, garlic powder, and celery seed, in a medium saucepan.
- Set over low heat, mixing until butter is completely melted and combined; simmer for 5 minutes and remove from heat.
- When wings are baked, dip in sauce to coat well, then shake off excess and return coated wings to baking sheet.
- Reduce oven temperature to 250°F (120°C) and give wings another 15 minutes. Toss wings in remaining sauce after you remove from oven and serve.
Variations—Try grilling or smoking the wings to add a little smoky flavor.
Ingredient Notes—Check the label on your hot sauce for things you can’t pronounce and avoid those that contain ingredients that might scare you.
