Do chicken hot wings have their own place in the food pyramid? I think they might have left them off the bottom… Maybe they just ran out paper when they were drawing it.
Glorious chicken hot wings, how I love thee. If there ever was a food that could brighten even a dark Chicago winter day, it would have to be the perfectly roasted chicken wing, with magic dust of course, and finished with some Frank’s hot sauce. Worries disappear as you get covered in hot sauce and the lips start to tingle. BLISS.
I perfected this recipe while living in CHI-Town (Chicago for the rest of y’all) in a classic high-rise condo building. It’s nice enough, but they forgot to put a balcony with a grill on our unit! Consequently, I have been relegated to preparing my favorite chicken wings in the oven. My love for wings and chicken makes this one by far the most tested recipe.
For years I have oven-roasting these famous wings on aluminum foil lined pans, but recently switching over to parchment instead. I have heard from a few people about how aluminum might hurt the brain… I would much rather kill my brain cells with booze rather than aluminum foil!
Be careful, these wings are bound to impress your friends, so buy plenty if sharing. I have seen 100 pound girls demolish upwards of 20 wings, seriously.
These wings are also great un-sauced for those with a little less tolerance for the spicy.
Let’s Cook!
Recipe for Oven Roasted Chicken Hot Wings with Franks Hot Sauce and Magic Dust
Ingredients
Hot Wings
3 pounds high quality chicken wings
1/2 cup Magic Dust seasoning (Check out the recipe!)
Sauce
2/3 cup Frank’s Hot Sauce
1/2 stick butter (not margarine folks…)
Preheat oven to 400F. Cut full sized wings into wing-ettes. I prefer the large chefs knife or cleaver. Use the edge the knife closer to the handle and plunge through on the joints. With a little practice you’ll be knocking through a pile in no time.
Season the wings with plenty of magic dust on all surfaces. The sugar and salt components of the dust will make for a wonderfully crunchy skin, so be sure to sprinkle generously. Find two 1/2 sheet pans and line with parchment paper. Arrange wings in a single layer. Put in oven and set timer for 10 minutes.
After 10 minutes open oven and stir wings around a bit for an even roast.
Set timer for another 10 minutes, and then repeat stirring process. Continue for a total of 40 minutes of cooking.
When 10 minutes remain, set a small saucepan over low heat. Add butter and Frank’s Hot Sauce. Warm and stir until butter is melted.
Remove wings from the oven once wings appear brown on the edges and the skin has become crisp. It could take as long as 50-60 minutes total to reach proper done-ness. These are extremely forgiving, so no worries if they aren’t perfect at 40 minutes.
Prepare a large bowl (heatproof ceramic or glass preferably even though I used a plastic one here…) to combine the wings with sauce. Add wings to bowl and pour sauce over the top. Stir gently to cover wings with sauce.
Let’s eat!
- 3 pounds high quality chicken wings
- ½ cup Magic Dust seasoning (Check out the recipe!)
- ⅔ cup Frank’s Hot Sauce
- ½ stick butter (not margarine folks...)
- Preheat oven to 400F. Cut full sized wings into wing-ettes. I prefer the large chefs knife. Use the edge the knife closer to the handle and plunge through on the joints. With a little practice you’ll be knocking through a pile in no time.
- Season the wings with plenty of magic dust on all surfaces. The sugar and salt components of the dust will make for a wonderfully crunchy skin, so be sure to sprinkle generously.
- Find two ½ sheet pans and line with parchment paper. Arrange wings in a single layer. Put in oven and set timer for 10 minutes.
- After 10 minutes open oven and stir wings around a bit for an even roast.
- Set timer for another 10 minutes, and then repeat stirring process. Continue for a total of 40 minutes of cooking.
- When 10 minutes remain, set a small saucepan over low heat. Add butter and Frank’s Hot Sauce. Warm and stir until butter is melted.
- Remove wings from the oven once wings appear brown on the edges and the skin has become crisp. It could take as long as 50-60 minutes total to reach proper done-ness. These are extremely forgiving, so no worries if they aren’t perfect at 40 minutes.
- Prepare a large bowl (heatproof ceramic or glass preferably) to combine the wings with sauce. Add wings to bowl and pour sauce over the top. Stir gently to cover wings with sauce.
- Let’s eat!