It’s WING TIME!!!!!
I don’t think anything says Super Bowl more than wings right!? This is such an easy recipe that comes together very quickly and without the mess of the fryer! These baked chicken wings are crispy and the spices along with the hot sauce have these bursting with flavor!Truth time: I never ate wings until I met my husband! I know, I know!! I just wasn’t into the messiness of them and I always seemed to be hungry again an hour after eating them, so what was the point. These wings though, these turned me into a wing lover! I will say I never crave them like the husband does, but whenever he suggests these I’m always game! Two key things to get that extra crispy skin, drying them off completely and baking them on a baking sheet with a wire rack on top this ensures all sides of the wing get crispy! Don’t think I have gone and forgotten about the good ol’ fried chicken wing, my fried version is equally as delicious and will be making its debut later this week!
1 lb cut chicken wings or drumettes
1/3 c Franks Hot Sauce
2 Tbsp Butter
Preheat oven to 425 degrees.
Line a baking sheet with a wire rack and spray with Pam.
Line a separate baking sheet with paper towels. Place chicken wings on paper towels and dry thoroughly. Once dry sprinkle salt, pepper, and garlic powder on each wing and place on wire rack.
Bake in oven for 20 minutes.
In a microwaveable safe bowl combine your hot sauce and butter. Cook until butter melts (about 1 minute.)
Place cooked chicken wings in a big bowl add as much hot sauce as you like and toss to coat!