Oven Roasted Chicken Wings

My family loves chicken wings. I prefer the super crispy skin of deep fried wings, but sometimes I do not feel like dealing with a greasy kitchen mess. This method is easier (and healthier) and you can still get crispy skin by broiling the wings for a couple of minutes after they are done roasting. I like to serve the hot sauce on the side, since not everyone likes them hot.

Oven Roasted Chicken Wings
1 (4 lb.) pkg. chicken wings (about 30 wings)
1/3 c. extra virgin olive oil
1-1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 tsp. onion powder
1 tsp. garlic powder
3-4 sprigs fresh thyme

Hot Sauce
1/3 c. Louisiana hot sauce
1 Tbsp. white vinegar
3 Tbsp. unsalted butter
pinch of salt

Preheat oven to 400 degrees. Place wings on a baking sheet. Sprinkle chicken with olive oil, salt, pepper and remaining spices. Mix until wings are well coated with oil. Bake for 45 minutes, turning the chicken pieces over half way through baking. Prick with a fork to make sure the juices run clear. The chicken should be golden. Remove wings from oven and drain grease. Change oven to the high broiler setting. Broil wings for 1-1/2 to 2 minutes (be careful not to blacken wings). Turn wings over with a pair of tongs. Broil 2 minutes longer. The wings should be dark golden with crispy skin. You can broil longer if you want the wings darker and crispier. Combine ingredients for hot sauce and microwave to melt the butter. Serve sauce on the side. Serves 4.

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This entry was posted in Appetizers, Chicken, Meat Dishes. Bookmark the permalink.

2 Responses to Oven Roasted Chicken Wings

  1. peerless155 says:

    Just made these today! Great simple and straight forward recipe, easy to make, great to eat. Personally, I tossed the wings in the sauce right out of the oven, gave them a good coat and really let the sauce soak in – yum!

    Thanks Judy, keep up the great blogging!
    – Brian

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