BAKED.CHICKEN WINGS RECIPES

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BUTTER BAKED CHICKEN WINGS | JUST A PINCH RECIPES



Butter Baked Chicken Wings | Just A Pinch Recipes image

These baked chicken wings turn out crispy and super juicy. Pats of butter are roasted on top of the seasoned wings. The butter mixed with onion powder, garlic, pepper, and paprika creates a sauce while they bake. We poured the juices over the wings as we ate them. They are delicious!

Provided by iris mccall @irislynn

Categories     Chicken

Prep Time 15 minutes

Cook Time 1 hours

Yield 4

Number Of Ingredients 7

12 medium chicken wings, tips on or off
3 tablespoon(s) onion powder
3 tablespoon(s) garlic powder
2 teaspoon(s) black pepper
2 tablespoon(s) paprika, can be generous
- chicken base
1/2 stick(s) butter

Steps:

  • Rinse the wings and pat dry.
  • Sprinkle wings with all dry ingredients.
  • Spray baking dish with olive oil.
  • Place wings in the dish.
  • Cut butter into cubes over chicken pieces.
  • Cover with foil and bake at 350 for 35-40 minutes.
  • Remove the foil and baste the wings.
  • Turn the temperature up to 500 and allow them to brown and crisp, 10 minutes. Serve.

CRISPY BAKED CHICKEN WINGS RECIPE | BON APPéTIT



Crispy Baked Chicken Wings Recipe | Bon Appétit image

For this chicken wings recipe, baking yields crisp skin without the mess and constant tending of frying.

Provided by The Bon Appétit Test Kitchen

Yield Makes about 60 Servings

Number Of Ingredients 13

1 tablespoon unsalted butter, melted
¼ teaspoon cayenne pepper
¼ teaspoon freshly ground black pepper
¼ teaspoon kosher salt
¼ cup hot pepper sauce (such as Frank's)
1 2-inch piece of ginger, peeled, sliced
3 large garlic cloves, crushed
¼ cup honey
2 tablespoons soy sauce
5 pounds chicken wings, tips removed, drumettes and flats separated
2 tablespoons vegetable oil
1 tablespoon kosher salt
½ teaspoon freshly ground black pepper

Steps:

  • Mix butter, cayenne pepper, black pepper, and salt in a medium bowl; let stand 5 minutes. Whisk in hot sauce; keep warm. Do Ahead: Sauce can be made 1 week ahead. Let cool completely; cover and chill. Rewarm before using.
  • Bring ginger, garlic, honey, soy sauce, and ¼ cup water to a boil in a small saucepan, stirring to dissolve honey. Reduce heat to low; simmer, stirring occasionally, until reduced to ¼ cup, 7–8 minutes. Strain into a medium bowl. Let sit 15 minutes to thicken slightly. Do Ahead: Glaze can be made 5 days ahead. Cover; chill. Rewarm before using.
  • Preheat oven to 400°. Set a wire rack inside 2 large rimmed baking sheets. Toss chicken wings, vegetable oil, salt, and pepper in a large bowl to coat. Divide wings between prepared racks and spread out in a single layer.
  • Bake wings until cooked through and skin is crispy, 45–50 minutes.
  • Line another rimmed baking sheet with foil; top with a wire rack. Add half of wings to ginger-soy glaze and toss to evenly coat. Place wings in a single layer on prepared rack and bake until glaze is glossy and lightly caramelized, 8–10 minutes.
  • Toss remaining half of wings in Buffalo sauce. Serve immediately (no need to bake them).

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