HOW TO MAKE OVEN FRIED CHICKEN WINGS RECIPES

Steps:

• Cut up the chicken wings, if necessary. If the wings are whole and not yet separated, use a chef's knife or kitchen shears to cut through the first joint of the wing and remove the wing tip. Discard or keep for chicken stock. If you'd like smaller pieces, you can also cut through the second joint to separate the wing into the forearm and upper arm portions.
• Take the chill off the wings. Leave the wings on the counter while you prepare the sauce to take the chill off. Otherwise, the butter sauce will congeal when you toss them. If this happens, though, it's fine! Just continue with the recipe.
• Make the buffalo sauce. Melt the butter in a small saucepan over medium-low heat. Remove from the heat and whisk in the hot sauce and salt.
• Coat the wings with half the sauce. Transfer the wings to a large bowl. Pour 1/2 of the the buffalo sauce over them and toss to coat.
• Marinate the wings. Cover the bowl and marinate at room temperature for 20 to 30 minutes or in the refrigerator for up to 24 hours. (If you refrigerate the wings, the butter sauce will congeal; that's fine.) Reserve the remaining buffalo sauce. (Cover and refrigerate if marinating the wings overnight, then bring back to room temperature before using).
• Heat the broiler. When ready to cook the wings, arrange an oven rack 6 to 8 inches below the broiling element and turn on the broiler. Line a rimmed baking sheet with aluminum foil.
• Transfer the wings to the baking sheet. Remove the wings from the marinade and shake off any excess. Arrange the wings on the foil-lined baking sheet, spaced a little apart. Discard the marinade.
• Broil for 10 to 12 minutes. Broil until the top is browned in spots, 10 to 12 minutes.
• Broil for another 10 to 12 minutes. Flip the wings. Broil until the skin is crispy and the meat pulls easily from the bones, 10 to 12 minutes more.
• Toss with the remaining buffalo sauce. Drizzle the reserved hot sauce over the wings and toss to coat.
• Serve immediately. Transfer the wings to a serving tray and serve while still piping hot with the blue cheese dressing and celery sticks.

Steps:

• Preheat oven to 375 degrees F.
• Create the Dredge Station: In a shallow bowl, beat the eggs and then whisk in the buttermilk.In a separate bowl or shallow dish, combine all the dry ingredients to make the coating mix.
• Prepare the Chicken: Trim the chicken and remove any excess fat. Dip each piece of chicken into the buttermilk mixture and then toss to coat in the breading mixture until very well coated. Set aside and allow the chicken to rest for a minute or 2 in the breading mix for the coating to set up. Vigorously shake off any excess breading mix and arrange it onto a roasting rack fitted inside a rimmed baking sheet. Excess flour will not brown without a generous coating of cooking spray oilAfter all the chicken is coated, spray each piece generously with aerosol oil or non-fat cooking spray. This helps the coating brown evenly and crisp up in the oven. (Even a generous coat of aerosol oil is still much less oil than deep-frying). Bake for about 45 minutes or until the chicken is well browned, the internal temperature is 165 degrees F and the juices run clear.