a chicken wing recipe
buffalo chicken wings. really recommend.
2.5 lbs of chicken wings. flats or drums, freedom of choice.
salt & pepper. i never trust a recipe that lists specific measurements for salt & pepper.
some garlic and onion powder, cayenne, and paprika. sprinkle til your ancestors tell you to stop. this motto has never served me wrong.
like a tablespoon or heaping tablespoon of baking powder. this will help your wings get extra crispy. optional.
3 or 4 tablespoons of frank's red hot. if your bottle has an extra half tbsp, throw it in at this point.
3 tablespoons of butter. i use kerrygold because it makes me feel fancy. i like to think these cows are prettier.
4-5 cloves of minced garlic. or more. you decide.
pat dry your chicken wings with a paper towel and set on a wire rack sheet tray or tupperware. this will remove any excess moisture from your wings so it'll crisp better.
season wings with salt, pep, garlic and onion powder, cayenne, and paprika.
wrap with plastic wrap and let it sit in the fridge for like 1-5 hours. this will further dry the skin of the wings. if you can't fit a sheet tray in your fridge, that's totally fine. it'll prolly taste the same if i'm going to be honest.
preheat your oven to 375F/190C. at this time. mince your garlic.
once your oven is heated, pop your tray of wings into the oven (middle ish top ish) rack. make sure your wings are well separated for proper heat circulation. 20 minutes, flip your wings, and another 20 minutes. 40 min total
sauce: heat a pot to low. add your butter and garlic. you can pretty much let this chill for like a while. do this after you have already flipped your wings halfway.
add frank's hot sauce to the pot. stir. pepper to taste.
once your wings are done from the oven, throw them into the pot and toss in your sauce. coat every wing.
you can stop here, OR do this extra step. i'm a lazy cook, but I've never skipped this step for a reason. put your sauced wings back onto the wire rack. sauce them with any residual sauce in the pot. pop them into the oven on broil for roughly 2-5 minutes. i say this because some broilers are crazy. keep your eye on it so it gets nice and extra golden and NOT burnt.
remove your triple-baked overkill wings and plate them up. ranch and veggies are optional.

















