I really enjoy Chicken Wings, though I find them ridiculously overpriced. If a chicken could grow 4 wings instead of two, it would solve the problem. But because of the huge demand for Chicken Wings at Sports Bars and Super Bowl parties, the price per pound for wings is awfully high. Still, they’re worth it.
It’s really hard to screw up chicken wings in a recipe, but for me, it’s been hard to find exactly the right formula for crispy but tender wings cooked in the oven at home.
I tried a slightly different approach this week, and I think it works.
Nothing fancy, easy in fact, but this recipe for Easy Oven Wings rivals those served at Hooters (without the Hoots).
Start with about a half dozen wings and cut them into wing-ettes. Rinse and pat dry with a paper towel and place them in a medium size bowl. Next, add two tablespoons of vegetable oil to the bowl and toss thoroughly to coat. The oil helps in the crispy department. Add salt and pepper to taste and a little garlic powder for good measure. At this point you can add a rub and I chose powdered Hidden Valley Ranch Dressing – about 2 tablespoons. Mix thoroughly and transfer the wings to a cookie sheet pan lined with parchment for easy clean up. Next spray a wire rack (or 2 if needed) with canola oil spray. Place the wings on the wire rack and cook at 400 for 50 minutes, turning halfway through. The wings will be a golden, crispy brown, full of flavor and tender.
You can then eat the wings as they are or add your favorite hot sauce or ranch dressing.
They really turned out well.
Easy Oven Wings
6 whole chicken wings
2 T vegetable oil
S & P to taste
1/2 t garlic powder
2 T Hidden Valley Dry Ranch Dressing Mix
