So it’s Sunday which in my house means Seahawks jerseys are on and multiple devices (tv, laptop, iPad and iPhone) are showing football games and fantasy football scores. This weekend we were craving Buffalo Wild Wings but also wanted a day at home so we made our own. Our baked version was healthier than typical fried ones but still held their crispy outside and moist chicken interior.
By using multiple recipes as suggestions we adapted and created our own version of hot wings and sweet & spicy Asian style wings that we baked on racks to ensure crispy texture we both love.
We bought 8lbs of wings from Costco that came in 1lb sections in the refrigerated sections. Time to break the wing into three parts.
The section on the left can be saved for stock or thrown away. Find the knuckle bone to separate the wing from the drumstick. I also cut off extra skin and rinsed the pieces under cold water.
After the chicken has been patted dry we tossed em in flour, salt, pepper and cayenne.
Now it’s time for the baking rack. Line a baking sheet with foil and put a rack on top. Spray with cooking spray and line up your wings! Place in a preheated oven at 425 for about 15 min on each side. Flip wings and cook another 15 min.
Now it’s time for the sauces. Here’s our Asian style line up.
Mix to taste in a bowl and set aside to marinate all together.
Now it’s time for the blazing hot sauce cast!
Lets melt the butter and cayenne. Paula Deen would be proud.
Add as much Franks and Tabasco as you can handle and let the sauce summer.
By now your wings should be crispy. If you need a little more crispy put them under the broiler for a few minutes each side.
Time to toss in your sauces.
Lay that little chicken goodness out on a plate and serve em with blue cheese, ranch, celery and carrots.
Here’s a close up of sweet and spicy chicks just ready to be eaten.
And finally the blazing hot wings.
Baked Hot Wings
Ingredients
- 4lbs chicken wings (2lb for each sauce)
- 2tb flour
- salt, pepper and cayenne
- ranch and blue cheese (for dipping)
- veggies (for dipping)
For Spicy and Sweet Asian Wings
- 3/4 cup sweet chili sauce
- 2 tsp light soy sauce (low sodium)
- 1-3 tsp chili paste (we used Sambal) depending on how spicy you want
- 1 tsp fresh ginger
For Blazing Hot Wings
- 2 sticks unsalted butter
- 10-12 oz Franks
- 1 tb Tabasco (more to taste)
- ground cayenne pepper (to taste)
Directions
- Cut up chicken (as pictured above) if needed
- Rinse and pat chicken dry, cut excess skin off
- Toss in flour mixture (flour, salt, pepper, cayenne)
- Place chicken in sprayed baking racks on foil lined baking sheets, shaking off excess flour
- Bake for 30 minutes at 425 turning half way through
- While chicken is cooking make your sauces
- For Asian sauce mix all ingredients in mixing bowl large enough to toss wings in
- For Blazing wings melt two sticks butter, adding a little cayenne as butter melts
- Add Franks and whisk together
- Add Tabasco and more cayenne to taste depending on how hot you’d like the wings
- Take wings out of oven (can broil for 1 min each side if you’d like them more crispy)
- Toss half wings in each sauce and transfer to plates
- Serve with ranch, blue cheese and veggies
Cooking with Care 