Hot Wings

You’ll Love This Incredibly Simple Recipe!

Just a few items.

Would you like to be more popular during football season? Would you like people, particularly men and teenagers, to gaze at you with soulful eyes when they see you?

Try this super simple recipe and be the most popular person around!

Ingredients: canola oil, flour, salt, pepper; 1 package (12 pieces) Purdue (or equally tender brand) wingettes*; 1/2 bottle Texas Pete Buffalo Wing Sauce, 4 tablespoons butter

Preheat oven to 425 degrees Fahrenheit.

Rub some canola oil on a baking sheet; set aside.

Into a gallon-size ziplock toss 1 cup flour, a few grinds of pepper; close bag and mush to mix.

Rinse wingettes under cold water. Shake excess water off and toss 6 or so at a time into the flour mixture.

Shake bag gently to coat the pieces. Open bag and tap each wingette gently to release excess flour (this is a critical step; you want a thin flour coating, not a mushy doughy one) then place in two neat rows on the baking sheet; don’t crowd the wingettes cheek to jowl or they won’t crisp up properly.

Continue until all wings are coated and placed on the baking sheet.

Put the baking sheet with the wingettes on it on middle rack in your oven and set a timer for 30 minutes.

When timer sounds remove baking sheet from oven and close oven door to keep the temp hot inside.

Using tongs, flip each wingette from its front to its back, remembering to keep the two neat rows and adequate spacing between each piece.

Return to oven and set time for 15 minutes.

Pour 1/2 bottle of wing sauce and 4TB butter into a medium size saucepan; put a lid on the pot. Set the pot over very low heat so the butter melts slowly, the sauce heats gently and the flavors meld perfectly.

Here’s where we find out if our ovens are slightly different!

When the timer sounds, peep (get it!) at the wings and ask yourself the following questions: Are they nicely browned? Are they “frying” happily around the edges? Is anything oozing out of them? If you can answer these questions yes, yes and no, remove the wings from the oven! If you answer no, no and yes, then set the timer for 10 more minutes.

Once the wingettes are fully cooked, remove from the oven.

Give the wing sauce a stir then plop the wingettes into the by-now blended and warmed sauce a few at a time. Swirl each one around to coat thoroughly with the sauce.

Eat. Have plenty of napkins on hand.

Serve on a platter with (if desired) extra dipping sauce, celery stalks and blue cheese dressing (I use Ken’s reduced calorie dressing, but you can go all fancy and make your own, if you prefer). At my home I don’t need the “extras” as everyone falls on the wings like starving wolves, albeit wolves who stare at me adoringly since I’m the cook!

*Note: Purdue is my go-to brand; we have Tyson around these parts, but I find that brand of chicken to be much less tender.

Wingettes are the wing already split in half at the joint.


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