- 6 pounds whole chicken wings (I bought frozen wings and drummies. Each 3 lb. bags.)
- 1 1/2 tsp salt
- 1 1/2 tsp fresh ground black pepper
- 3 tbsp hot sauce
- 2 tbsp canola oil
- 2 cup all-purpose flour
- non-stick cooking spray
- large mixing bowl
- aluminum foil
- 3 sheet pans
- Preheat oven to 400F.
- In a large mixing bowl of chicken wings (mine were partially thawed), add the salt, pepper, hot sauce, and oil.
- Toss to coat the wings evenly. I used my hands. You can use tongs if you'd like.
- Find a plastic grocery bag that doesn't have a hole in the bottom of it or a fresh and clean garbage bag.
- Add the 2 cups of flour.
- Add the wings to the bag.
- Shake them up. Carefully. Line three baking sheets with aluminum foil and spray with non-stick cooking spray.
- Gently shake off the flour and place wings spread evenly across the baking sheets.
- Bake the wings for 30 minutes at 400F in the oven. Turn each wing after 30 minutes and bake for an additional 30 minutes.
I pulled up all three recipes I was going to use and set out all ingredients ahead of time on the counter. It will save time and make sure you have everything on hand.
Shake them up. Shake them up.
Gently shake off the flour and place wings spread evenly across the baking sheets.
My favorite part of this cooking in the kitchen was hanging out with our teenage son. Probably more than hanging out with his mom, he really enjoyed making the wings.
Bake the wings for 30 minutes at 400F in the oven. Turn each wing after 30 minutes and bake for an additional 30 minutes.
While the wings bake you can make your glazes/ sauces.
The Buffalo Sauce is this recipe we found while searching recipes. It was perfectly zippy.
Makes 1 cup of Buffalo Sauce for wings:
1/2 cup Louisiana hot sauce (Such as Frank’s brand)
1/2 cup unsalted butter
1 1/2 TBSP white vinegar
1/4 tsp cayenne pepper
1/8 tsp garlic powder (I hugely increased this…I love garlic!)
1/2 tsp Worcestershire sauc
salt to taste
Mix all the ingredients in a saucepan, and over low heat bring to a simmer, stirring occasionally, and then turn off. After the wings are cooked, transfer to a large mixing bowl. Pour the sauce over the hot wings and toss with a spoon or spatula to completely coat.
After we tossed half the wings in the Buffalo Sauce and the other half of chicken wings in Ginger Garlic Sauce, we thought they weren’t crispy enough. We placed the wings back on the pans and broiled each pan for 2-4 minutes at 500F.
Then we had achieved perfection in the chicken wings department. The perfect chicken wing was a big deal to our starving like a pack of wolves boy who fondly remembers last spring eating 50 wings in Athens, Georgia with our friends Randy and Katie.