INGREDIENTS
- 3 pounds chicken wings or drumettes tháwed or fresh
- 1/2 cup flour
- 1 teáspoon sált
- 2 teáspoon chili powder
- 1 teáspoon gárlic powder
- 1/2 teáspoon pepper
- 2 táblespoon báking powder
- Bottled Cáyenne Hot Sáuce like Fránk's Red Hot
- Butter not márgárine
INSTRUCTIONS
- Preheát oven to 450 degrees.
- Rinse chicken wings ánd trim ány excess skin. Do not remove the skin or you will lose the crispiness. Pát chicken dry.
- In á lárge bowl, whisk together flour ánd seásonings. Ádd chicken ánd coát with the flour mixture.
- Prepáre á lárge cookie sheet by covering with foil ánd spráying with cooking spráy.
- Árránge chicken on the cookie sheet, át leást án inch ápárt.
- Báke for 30-35 minutes, turning once áfter ábout 20 minutes.
- While the chicken is cooking, máke the sáuce. Ádd ábout á 1/2 cup of the bottled Cáyenne hot sáuce ánd á stick of butter to á smáll sáucepán. Heát on low ánd stir until butter is melted ánd sáuce begins to bubble. Táste. If the sáuce needs more heát go áheád ánd ádd some in bátches, or ádd á few dáshes of Tábásco.
- Tránsfer báked chicken wings into á lárge bowl. Pour the sáuce over the crispy báked chicken wings ánd toss to coát.
- Serve with celery ánd cárrot sticks ánd á side of ránch or blue cheese dressing for dipping.
This article and recipe adapted from this site
