This is just about our favorite way to enjoy chicken wings – good thing it’s (mostly) good for you! By which I mean that the wings are baked, not fried, with just a bit of canola oil and seasoned flour added for flavor before baking, then tossing in Sherry Peppers Sauce, then baking for just a wee, tiny bit more.
No Sherry Peppers Sauce? No problem! You can substitute your fave hot sauce, or teriyaki (have you tried my Terryaki?), or any other sauce you like – it’s all good.
•3-1/2 lb wings (2 packages)
•Sherry Peppers Sauce
Seasoned Flour *
(for each pack of wings):
•2 tbsp flour
•1 tsp garlic powder
•1 tsp onion powder
•1 tsp black pepper
•1 tsp Aleppo pepper
•1 tsp dried parsley
•1/2 tsp celery salt
•1/2 tsp sea salt
•1/2 tsp onion powder
•1 tbsp canola oil
*I use a gallon sized zipper bag to coat my wings with the seasoned flour, and find that one batch of this seasoned flour works just about perfectly for one of those trays of wings from the market; so, for each tray I plan to cook, a measure out a portion of the seasonings and flour, then add them to the zipper bag along with the chicken and the oil as needed.
Heat your oven to 400º.
Line a baking pan with foil, then fit a rack into the pan and apply a bit of cooking spray.
Add a measure of the seasoned flour to a gallon sized zipper bag, then add a tray of chicken wings (if I cannot find just the drumettes at the market, I will separate the wingette from the meatier drumette to make for easier noshing) and the oil.
Bake for 45 minutes, then remove from the oven and toss in enough Sherry Peppers Sauce to coat.
Place the coated chicken back on the rack in the baking pan and return to the oven for another ten to 15 minutes, until the Sherry Peppers has caramelized a bit and the wings are approaching crispity.
In truth, these wings are pretty darned spectacular on their own, but we also enjoy them with a bit of good blue cheese dressing on top, too.