easy, these hot wings have all the flavor as restaurant wings with much less fat!
used to have a couple of favorite spots to eat wings. Unfortunately, as is the way with favorite restaurants, an
owner became ill and closed one business and another sold it to someone who just didn’t do it the same way. Also,
as we became more conscience of the huge number of calories involved with restaurant wings because they deep fry
them with a breading coating, we decided to try it at home.
wish I could say that we were smart enough to figure out how to make fantastic wings the first time or two we made
them, but we actually struggled with it for a while because they would come out dry or we had a hard time getting
the sauce to the right consistency. But eventually we figured it out with the help of one of Glenn’s students who
brought almost perfect hot wings to a school function.
Glenn and Andy like their wings very saucy and hot. How to get
enough sauce on them and keep it there so it doesn’t slide right off when you go to eat them? The key, as it is so
many times, is butter. Yes, butter (or margarine if you prefer). By tossing the cooked wings in hot sauce with
melted butter in it, the sauce adheres to the chicken pieces better and stays put while adding a nice dimension to
We buy bags of frozen “wingettes” from the warehouse store.
When you are purchasing the chicken pieces for this meal, make sure you do not spend money on the unusable parts.
Chicken wings are made up of three parts, separated by 2 joints. The first part closest to the chicken (it looks
like a tiny little drumstick) called the upper wing in the diagram by Jim Ekstrom below, and the second piece after
the first joint, the lower wing, are the parts that have the most meat on them. The wing tip has almost no usable
meat on it and should not be used. If you purchase “wingettes”, they are cut apart and packaged without the wing
tip in most places.
wings used to be some of the cheapest meat you could buy, but since wings became so popular, the price has gone way
up. If it is much cheaper to buy the whole wing, just remove the wing tip and keep the parts in the freezer to add
for flavor when you are making chicken stock or broth.
This is enough for one
hearty appetite or two lighter servings. Double or triple if you are feeding more people or you
don’t think it will be enough. Serve with celery sticks and carrots with blue cheese dressing for
Safety Note:It is important to wash your hands and any plates, pans, countertops, etc. you are using
to prepare this dish after contact with the raw chicken to avoid contamination. Wash everything
before adding the cooked chicken to it or it is possible for any microbes that may have been on the
raw chicken to get into the cooked chicken and make you ill!
hot wing sauce or other hot sauce, divided into two bowls (1/2 cup each)
butter, melted, divided in half
sticks, carrot sticks and blue cheese salad dressing to accompany
1.Thaw number of wing pieces needed. If you do
what we do and use them frozen, add to baking time to compensate.
2.Preheat oven to 350 degrees.
3.Spread chicken out in a single layer on a
baking sheet. They can be placed on a rack to drain off more oil as they cook. Bake for
approximately 25 minutes, until the wings are done and lightly browned.
4.Meanwhile, just before taking the wings out of
the oven, melt the butter and mix half in each bowl of hot sauce. Toss chicken in the hot sauce in
small batches to coat thoroughly.
5.Place back on baking sheet and put back in
oven for 10 minutes to set the coating.
6.Take the chicken out of the oven and toss in
second half of the hot sauce. Serve with celery sticks, carrot sticks and blue cheese salad
dressing. You can serve more hot sauce on the side for dipping the wings as you eat