Here’s a really simple hot wings recipe. I used full wings, however you can separate them with kitchen shears, or ask a butcher to do it. I didn’t separate the wingettes and drummettes until after baking them.
I had no idea hot wings were so easy to make. I paired them with a creamy ranch dressing, sliced carrots and celery but feel free to add other sides and vegetables.
I used my dairy-free ranch dressing but again, free free to use a blue cheese dressing (see the recipe headnotes), or the ranch dressing from my cookbook, Cooking for the Specific Carbohydrate Diet, 2nd edition, page 83 (it’s also in the 1st edition).
As for getting the wings crunchy without deep frying them, again, it’s easier than I thought. Read the recipe head notes for more.
Baked Hot Wings
- 2 pounds chicken wings (cut into pieces, see headnotes)
- 1 teaspoon salt
- 2 tablespoons unsalted butter, melted or ghee
- 1/4 cup hot sauce
- Preheat your oven to 400°F (200°C, or gas mark 6)
- Prepare a baking sheet with parchment paper and a wire rack on top of the paper.
- Toss the wings in the salt, or sprinkle it over the chicken.
- Arrange the chicken on a wire rack and bake for 35 to 40 minutes, or until the wings are crispy and browned.
- Make the dressing, and slice up carrot and celery sticks.
- Make the wing sauce by combining the hot pepper sauce and melted butter.
- Toss the wings in the wing sauce and serve with the dressing, carrots and celery.
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