But, ermmm, kinda heavy. All that breading. All that butter. And then the bleu cheese.
Well, c’mon, they’re wings, you gotta have the bleu cheese, but everything else?
Over the years, I’ve played with the recipe, adjusting seasonings and the method and the sauce; and, I think we really prefer our wings this way now: just a touch of flour, no butter, and my own, home made Sherry Peppers Sauce to add a bit of a kick.
•2 pkgs chicken wings (I like the trimmed drumettes) – about 20
•1 tbsp veggie oil
•1 cup Sherry Peppers Sauce
(for each package of wings)
•2 tbsp flour (for gluten free, try ground oat meal or almond flour)
•1 tsp dried parsley
•1 tsp garlic powder
•1 tsp onion powder
•1/2 tsp Aleppo pepper
•1/2 tsp celery salt
•1/2 tsp sea salt
•1/4 tsp black pepper
•1/4 tsp red pepper
Heat your oven to 400º.
Add the seasonings for one package of wings to a gallon-sized zipper bag – I usually assemble the seasoning blend for each package of wings in prep bowls while waiting for the oven to heat – and shake to combine.
Add the wings, close and shake to coat with the seasoning blend.
Arrange the seasoned wings in a single layer on the prepared rack and repeat the process with the remaining packages of wings.
Bake for 45 minutes, then remove from the oven and transfer the wings to a large bowl.
Pour the Sherry Peppers Sauce over the wings and toss to coat. Arrange the wings in a single layer back on the rack and pop back into the oven for 15 more minutes.
Remove from the oven and serve with celery sticks, bleu cheese or ranch dressing, and whichever sides you feel like. This time, we had a tossed salad and Korean potato salad to round out our dinner.
And not even too, too bad for you!