Chicken Wings

I love chicken wings but I do not like making chicken wings. The way I’ve always made them is to get the oil hot, drop a few wings in at a time, fry them, drain the on paper towels, season them, let them sit for half an hour or so, then pour either a buttery garlic sauce or a wing sauce over them and slow bake them.

The frying part made such a huge mess with the splattering and drippings. I detest frying anything. So, as much as I love wings, I hardly make them.

Vince was at Aldi yesterday and was excited to see wings, even though they were $3.59/pound. He brought some home and said “You can make wings!” Great, Vince. Thanks!!

I googled “chicken wing recipes” and found this one.

Those wings were so delicious! They were way better than the way I used to make them and they didn’t make nearly the mess. I like my wings a bit chewy – not dried out but definitely not . . what’s the word . . you know how chicken is when it’s barely cooked . . I like mine cooked a bit more.

Vince had asked for these to be ready at halftime but I was about 10 minutes late getting them in the oven and halftime started about 10 minutes before he told me it would so he asked if they would be ok to wait til after the game so I turned the oven to warm and they ended up staying in the oven an extra hour. I would do that again!

Here’s how I did them. I cut the wings into the two pieces, seasoned them with Cajun Redhead seasoning, salt, pepper, onion powder and garlic powder. Tossed that all around and stuck the bowl in the fridge for an hour or so, then I poured about half a cup of melted butter over them and since the wings were cold, the butter kinda hardened right where it landed . . can’t do everything right! 🙂

I spread the wings out over two trays, put them in the oven on convection at 400 for 40 minutes, then turned the oven to “keep warm” for about an hour. That’s it.

So good and clean up was fairly easy. This is the only recipe I’ll use from now on.