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Wild Wings Wednesday


For the Wings:

  • Cooking spray

  • 5 pounds whole chicken wings, or pre-cut wings

  • Kosher salt, to taste

  • 1 cup Frank's hot sauce, or other mild hot sauce

  • 1/2 cup unsalted butter, or margarine

  • 2 tablespoons white vinegar

  • 1 tablespoon brown sugar

  • Cayenne pepper, to taste, optional

  • Celery, optional

  • Blue cheese dressing, optional

Steps to Make It

  1. Gather the ingredients. The Spruce Eats / Cara Cormack

  2. Preheat oven to 450 F. Spray a rimmed baking sheet with cooking spray. If working with whole wings, split into 3 pieces (rather than discarding the wing tips, save for chicken stock). The Spruce Eats / Cara Cormack

  3. Pat the wings dry with paper towels. Season the wings with salt and spread them out evenly on the baking pan. Do not crowd them and use 2 pans if necessary. The Spruce Eats / Cara Cormack

  4. Bake the wings for about 20 minutes. Remove from the oven and turn the wings over. Cook for another 15 to 16 minutes until the wings are cooked through and well-browned. The Spruce Eats / Cara Cormack

  5. While the chicken wings are baking, mix the hot sauce, butter, vinegar, and brown sugar in a saucepan over medium heat. The Spruce Eats / Cara Cormack

  6. Bring it to a simmer, stir, then turn off the heat. Taste the sauce and add cayenne pepper, if using, to suit your taste. The Spruce Eats / Cara Cormack

  7. Transfer the fully baked wings to a large mixing bowl. Pour the sauce over the hot wings, tossing with a spoon or spatula to completely coat. The Spruce Eats / Cara Cormack

  8. Let sit for 10 minutes and toss again. The chicken wings will soak in the sauce while resting. The Spruce Eats / Cara Cormack

  9. Toss one last time and transfer to a serving platter. Serve with celery stalks and a bowl of blue cheese dressing. Enjoy. The Spruce Eats / Cara Cormack

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