Suzys Crunchy Hot Wings Recipes

BAKED CHICKEN WINGS - EXTRA CRISPY, LIKE DEEP-FRIED

Steps:

• Preheat oven to 450F.
• Dry chicken with a paper towel really well. Place the wings in a large bowl. Sprinkle baking powder over the wings. Toss until all wings are evenly covered in baking powder. Better yet, mix by hand to ensure even coverage.
• Line a large baking sheet with aluminum foil. Place a cooling rack (see note) on top and spray with Pam or rub with cooking oil to prevent sticking.
• Lay the chicken wings on the rack, leaving space between the wings.
• Place the baking sheet in the oven. Turn the heat down to 425F and set the mode to convection.
• Bake for 30-40 minutes, until the wings are nicely browned and crisp.
• Let the wings rest for 5 minutes. This will preserve crispiness of the skin.
• Meanwhile, prepare the Buffalo wing sauce by combining the butter and the hot wing sauce in a small bowl.
• Season the wings with salt and whatever other seasonings you like. Toss with the Buffalo sauce or serve with the sauce on the side.

HOW TO MAKE CRISPY BAKED BUFFALO CHICKEN HOT WINGS

Steps:

• Heat oven to 400 degrees F. Set a wire rack inside a large rimmed baking sheet.
• Season wings with salt. Spread out in one layer on wire rack. Bake until cooked through and crispy, 35 to 45 minutes.
• Melt butter in a saucepan over medium heat. Remove saucepan from the heat, and then stir in hot sauce and garlic powder. Season with salt, to taste.
• Toss the baked chicken wings in the sauce and serve with celery and blue cheese dip.
• Stir mayonnaise, sour cream, blue cheese, and parsley together in a bowl. Season with salt and pepper, to taste.

CRISPY OVEN BAKED HOT WINGS

Steps:

• Preheat oven to 400F. In a large bowl.
• Toss the chicken wings and oil until all of the wings are coated.
• Set a wire rack on a rimmed baking sheet and place the wings on the rack, making sure not to crowd the wings.
• Bake for 50-60 minutes or until golden brown and crispy.
• In a saucepan, whisk the sauce ingredients together and cook over medium heat.
• Transfer the wings to a large mixing bowl. Pour the sauce over the wings and toss to coat evenly.
• Serve wings immediately with ranch dressing or blue cheese dressing and celery and carrot sticks.

SUZY'S CRUNCHY HOT WINGS

Steps:

• Separate chicken wings at joints and discard tips.
• Place into a large bowl of cool water.
• Add the Kosher salt and stir well.
• Let the wings sit for at least 30 minutes. If sitting outside the fridge, add a few ice cubes to keep the water chilled.
• Mix flour and black pepper in one end of a shallow pan.
• Place oil in a heavy iron skillet (or one that heats evenly), and heat to 350 degrees.
• While oil is heating, prepare an assembly line, taking wing segments out of cold water and dredging in flour mixture.
• Stack prepared wings at back of dredging pan and wait for oil to come to temperature.
• Fry wings in hot oil until they are golden brown, turning frequently.
• Meanwhile, prepare sauce in a small saucepan by mixing the hot sauce with the butter and bring to a slow boil.
• As wings are taken from the hot oil, dip them into the boiling sauce, then drain on paper towels.
• Keep platter on low heat in the oven to keep warm in between frying batches, if you can keep people's hands off of them!
• *The key to crunchy wings is to allow the chicken to absorb the brine, and then to have the sauce boiling when the cooked wings are dipped into it. This keeps the wings from getting greasy.
• Serve with Bodacious blue cheese dip and fresh, crisp celery sticks, cold beer or iced tea!