I think wings might be my favorite part of the chicken. They are highly regarded by others, as well. Americans eat over one billion chicken wings per year. That’s billion with a “B”. We like wings because, first they taste good, and second, they are easy to eat and a specialty of the thousands and thousands of sports bars around the country.
Because of an unending demand for chicken wings, they are the most expensive part of the chicken. They have been running over $4 a pound at Kroger’s. I was in Sam’s this week, and saw a large pack for $2.48 a pound. I bought them, froze half the wings with my trusty Food Saver and prepared “Extra Crispy Baked Wings” for supper.
Here’s how.
Allow about 4 or 5 whole wings per person for a meal. Cut the wings in half and toss the little tips. I understand that some save the tips for soups and broth, but I trash them. Melt 2 T of salted butter, pour it into a bowl and toss the wings until covered. Arrange the wings, not touching, on a wire rack or two over a foil lined baking sheet. Sprinkle the wings with salt, pepper, garlic powder, and paprika. Bake the wings in a 400 oven for about 40 minutes, till the skins are browned and crispy. Now for the secret. Turn the oven down to 170 (warm) and leave the wings in the oven for 60 additional minutes. They are now crispy, not greasy and you will not be able to tell that they weren’t fried. Add your favorite sauce and dig in.
Extra Crispy Baked Wings
10 wings, split and tips removed
2 tablespoons butter, melted
1 t kosher salt
½ teaspoon black pepper
1 t garlic powder
1 t paprika