So, I got this hankering for some tasty chicken wings, you know, the kind that makes your mouth water just thinking about ’em. I call it “wings of delicacies”. Decided I’d whip up a batch myself. First things first, I gotta get my hands on some chicken wings. Headed to the local supermarket and picked up about 3 pounds of fresh wings. They looked pretty good, nice and plump.
Back home, I started thinking about the sauce. I wanted something with a kick, but also a bit buttery. I remembered seeing someone online mixing hot sauce with melted butter, so I figured, why not? I grabbed a bottle of Frank’s hot pepper sauce and measured out half a cup. Then I melted half a cup of butter – the real stuff, none of that margarine nonsense. Mixed ’em together in a bowl, and boy, did it smell good. It was this fiery red color, looked like it was gonna be delicious.
Now, for cooking the wings, I didn’t want to deep fry ’em. Too much hassle, plus I wanted to try something different. I preheated my oven to a toasty 400 degrees Fahrenheit. While that was heating up, I rinsed the wings under cold water and patted them dry with some paper towels. Gotta get rid of that excess moisture, you know?
Then, here’s a little trick I learned: baking powder. Yeah, you heard me right. I sprinkled some aluminum-free baking powder all over the wings, like I was seasoning ’em. Apparently, it helps make the skin extra crispy. I also tossed in some salt and pepper for good measure.
I laid the wings out on a baking sheet lined with parchment paper. Made sure they weren’t overcrowded, gotta give ’em some space to breathe. Into the oven they went, and I set the timer for about 45 minutes. Time to kick back and wait.
- Went to the store and got 3 lbs chicken wings.
- Mixed 1/2 cup hot sauce with 1/2 cup melted butter for the sauce.
- Preheated oven to 400F.
- Rinsed and dried the wings.
- Sprinkled baking powder, salt, and pepper on the wings.
- Baked them for about 45 minutes.
- While the wings are baking, mix olive oil and lemon-pepper seasoning together in a bowl and set it aside.
Steps I Did
After about 30 minutes, I flipped the wings over so they’d cook evenly. The smell was starting to fill the whole kitchen, that delicious aroma of roasting chicken. Mouth was watering big time.
Ding! Timer went off. I took the wings out of the oven, and they looked amazing – golden brown and crispy as heck. But, they weren’t done yet. I fired up the stove, heated some oil in a pan until it was nice and hot. Then, I carefully fried each wing until it was no longer pink at the bone and the juices ran clear, about 8 more minutes on each. Then put the cooked wings into the bowl with the sauce and tossed ’em around until they were all coated. Now that’s what I’m talking about!
I plated those bad boys up and dug in. Man, oh man, they were good. Crispy, spicy, buttery, all at the same time. Definitely a winner. I ended up making a mess, sauce all over my face, but it was totally worth it. Next time, I might try different sauces, maybe a honey garlic or a teriyaki. The possibilities are endless when it comes to wings, right?
