Baked Chicken Wings
No fryers needed with all the taste of your favorite pub!
We served these at Baked & Carved and they were a big hit. There were no fryers in the place so we had to make the oven work for this. In addition to an easy home recipe you can also make these in bulk ahead of the party or big game and get many dozens out in ten minutes. More than most restaurants.
Total time: 1 hour
- 2 dozen chicken wings, thawed and patted dry
- 2 cups flour
- 2 tbsp paprika
- 1 tsp oregano
- 1 tsp cayenne pepper
- 1 tsp crushed red pepper
Mix all dry ingredients in a bowl.
Drop wings in mixture 6 at time and coat thoroughly.
Place on a sheet pan that has been covered in tinfoil and sprayed with a non-stick coating. Alternatively, you can bake on a rack, set on a sheet pan, to maximize the crisp on the wings. Bake wings at 375 degrees for 45 minutes.
At this point you can either move on to the final process or refrigerate for up to 24 hours.
Traditional Buffalo Chicken Wing Sauce
- 1/4 lb. butter
- 1 1/4 cup "Red Hot" hot sauce (you can substitute another hot sauce but they will not be traditional buffalo wings).
- 3 tbsp spicy mustard
- 2 tbsp Worcestershire sauce
Melt butter in a small pot. Add all other ingredients and warm through.
At this point there are two forms of wings that I make. One wet and one dry. The process is very similar for both recipes.
Dry: Toss precooked wings in some of the sauce and coat thoroughly.
Place on baking sheet lined with foil and sprayed with non stick spray.
Bake in the oven for 15 minutes at 375 degrees and serve while hot.
Wet: Bake precooked wings in oven for 15 minutes at 375 degrees on sheet pan covered with foil and sprayed with non stick spray.
Toss in wing sauce while they are still hot and serve.
Photographs by Alene Pierro