I made chicken wings for the first time Sunday. We don’t watch the Super Bowl, so it had nothing to do with game day. (Though we were planning on watching the Kitten Bowl, but it turns out AT&T Uverse no longer carries the Hallmark channel. BUMMER!)
My daughter simply requested chicken wings.
It seemed like an easy enough thing to make happen, even though I’ve never cooked them before.
I looked at a few recipes online. Turns out there are a lot of different methods to cook wings – and everyone claims theirs is the best! I put my method together from instructions from several different recipes.
I even asked some of the grocery store workers. The teenage girl bagging groceries was amazed I had never cooked chicken wings. I explained to her I don’t usually eat meat on the bone. She thought that was really weird.
After asking the cashier where exactly I’m supposed to cut the wings, I contemplated going back to just get the itty bitty drumettes. I’ll do that next time for sure. Cutting the wings into two pieces and removing the tip was annoying and kind of gross. And unnecessary since they sell just the drumette, which is my daughter’s favorite.
I parboiled the wings for seven minutes, drained them on paper towels and then baked them. I read the parboiling would remove some of the excess fat, making for crispier skin.
I went traditional and tossed them in Frank’s buffalo wing sauce after baking, but they were delicious simply roasted with salt and pepper, too.
Yup, I ate some myself.
They were a big hit.
My daughter ate so many that I started singing, “I never saw a girl eat so many chicken wings!”
- 2 pounds chicken wings (or just drumettes)
- ½ cup Frank's RedHot Buffalo Wing Sauce
- Salt and pepper (to taste)
- Preheat oven to 425 degrees.
- If using whole wings, cut at the joint so there are two separate pieces. Clip wing tip.
- Boil wings and/or drumettes in heavily salted water for seven minutes.
- Drain on paper towels until dry.
- Place wings/drumettes on a foil lined pan in a single layer.
- Season with salt and pepper.
- Bake for 15 minutes.
- Toss with sauce.
- Serve with ranch or bleu cheese dressing and celery sticks.