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Crispy Baked Chicken Wings Recipe

Name: Crispy Baked Chicken Wings
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: Salt; 3 pounds chicken wings, split into drummettes and wings (tips discarded); 3 tablespoons vegetable oil; 1 teaspoon chili powder; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 6 tablespoons unsalted butter, melted; 6 tablespoons Frank's Red Hot Original Cayenne Pepper Sauce (or similar brand)

Once Upon a Chef

Parboiled, spiced, and roasted in a high-heat oven, these baked chicken wings are crispy and packed with flavor.

Ingredients

Salt

3 pounds chicken wings, split into drummettes and wings (tips discarded)

3 tablespoons vegetable oil

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

6 tablespoons unsalted butter, melted

6 tablespoons Frank's Red Hot Original Cayenne Pepper Sauce (or similar brand)

Method

Preheat the oven to 450°F and set an oven rack in the middle position.

In a large pot, bring 4 quarts of water and 1 tablespoon of salt to a rapid boil. Add the chicken wings, return to a boil, and boil them for 7 minutes. Drain the wings thoroughly in a colander.

Place the wings on a 13 x 18-inch baking sheet. Using a wad of paper towels, blot the wings as dry as possible (wipe off any moisture from the baking sheet, too). Drizzle the oil over the wings and sprinkle with 1 teaspoon salt, the chili powder, cumin, and smoked paprika. Toss with a rubber spatula until the wings are evenly coated. Bake for 15 minutes, then remove the pan from the oven and, using tongs, flip the wings over. Return to the oven and bake for about 10 minutes more, or until the wings are crispy all over. Transfer the wings to a serving platter and serve with the Buffalo sauce on the side, if desired.

In a small bowl, whisk together the butter and hot sauce. The sauce will solidify as it cools; reheat if necessary.

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