I believe I’ve got the “wing thing” down pat – wings as in chicken wings baked in the oven, not fried. I’ve tried probably a dozen recipes and the one below is tried and true – a keeper.
I enjoy wings, even though they are probably more expensive – pound for pound – than a rib eye steak. They sell for just under $4 a pound, and you probably only get a third of that in meat. But they are tasty, easy to prepare and fairly healthy when baked, not fried.
Figure on about a half dozen “wingettes” per person. If there are a few left over, they are great for lunch the next day. Sometimes wingettes (already cut in half and trimmed) are less expensive than whole wings. I buy those when I can, otherwise, I get whole wings, cut the tips off and then split.
Rinse the wings and them pat dry with a paper towel. The dryer you can get them, the crispier they will be. Make a rub out of 2 t salt, ½ t pepper, 1 t garlic powder and 1 t paprika.
Melt 2 T butter and coat the wings evenly. Sprinkle both sides with the rub and you’re ready to rock and roll. Separate the wings on a baking sheet lined with parchment paper. Bake in a 400 oven for 40 minutes, then turn down the heat to 170 and leave them in the oven for another 30 minutes to crispen. Serve with blue cheese or ranch dressing. Good stuff.
Great Oven Baked Wings
12 wingettes (6 per person)
2 T melted butter
2 t salt
½ t black pepper
1 t garlic powder
1 t paprika
