Wednesday, June 3, 2015

Baked Chicken Wings

  • 20 chicken wings
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 cup plus 1 tablespoon hot sauce, divided
  • 1 tablespoon vegetable oil
  • 3/4 cup Gold Medal® all-purpose flour
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1/2 cup (1 stick) melted butter

1.Line a rimmed baking sheet with foil. 
Set a wire rack on the baking sheet and
coat it with cooking spray.
2.Place the salt, pepper, 1 tablespoon hot 
sauce, and vegetable oil in a resealable plastic 
bag, and shake to mix. Add the chicken wings,
seal, and toss until well coated.
3.Place the flour, cayenne pepper, and garlic
 powder in another resealable plastic bag, and
 shake to mix. Pour the chicken wings from the 
 first bag into the flour bag, seal, and toss until 
 well coated with the flour mixture. Place the wings onto
 the prepared baking sheet rack, and place into the 
 refrigerator for at least 1 hour.
4.Preheat oven to 400°F.
5.Melt the butter in a medium microwave safe bowl. Whisk in the hot sauce. 
Dip the wings into the butter mixture one at a time, and place back on the baking
sheet rack. Bake in the preheated oven until the chicken is no longer pink in the 
center, and crispy on the outside, about 1 hour. Turn the wings over halfway 
during cooking so they cook evenly.
Serve with blue cheese dressing and celery sticks.