Chicken Wings and Other Stuff

I post about chicken wings a lot.

At least ten times and counting, but they are kindofa healthy “guilty pleasure” – at least the way I make them.

I mean, yeh, there is still that entire stick of Irish butter in the sauce, but spread out over a dozen or so wings, that is not really that much; and this kinda cool new all purpose seasoning I found is low sodium, non fat, gluten free, and contains no MSG, so I am pretty pleased about that.

•1-1/2 lb chicken wings
•1 tbsp Dan-O’s Spicy Seasoning
•1 tbsp dried parsley
•1 tsp black pepper
•2 tbsp flour
•Cooking spray

Buffalo Sauce:
•1 stick (1/2 cup) butter
•2/3 cup Cajun Power Spicy Garlic Pepper Sauce – or your fave hot sauce, to taste
•1 tbsp rice vinegar
•1 tbsp Worcestershire sauce
•1/4 tsp Dan-O’s Spicy Seasoning

A note on the seasoning: nobody nowhere has given me a thing to promote this seasoning blend or any other product mentioned on this blog. I mention it/them because I actually use and like it/them.

Heat your oven to 400º, line a rimmed baking pan with foil, fit a rack in it, and apply cooking spray.

Add the seasoning, parsley, black pepper, and flour to a gallon sized zipper bag and shake to combine. Add the chicken wings and shake to coat evenly.

Arrange the wings on the rack and apply cooking spray more or less evenly.

Pop into the oven and bake for 45 minutes.

While the wings are baking, combine the Buffalo Sauce ingredients in a medium sauce pan over medium heat and cook until the butter is melted. Give everything a nice whisk to blend and set aside.

Once the wings have baked for 45 minutes, remove from the oven, transfer to a large bowl, pour the sauce over, and toss to coat.

Place the wings back on the rack, drizzle with any sauce left in the bowl, and pop back into the oven for 15 more minutes.


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