Twice-Baked Chicken Wings

February 8, 2020

Ingredients:
2 lb chicken wings (thaw if frozen)
1 tbsp aluminum-free baking powder
1/2 tsp salt

Buffalo wings:
4 tbsp butter
1/2 cup Frank’s Hot Sauce (original or chicken wing version)
1/2 tsp cayenne pepper
1/2 tsp black pepper

Dry rub wings:
1 tbsp chili powder
1.5 tsp cumin
1.5 tsp garlic powder
1.5 tsp onion powder
1 tsp salt
1/2 tsp cayenne pepper
1/2 tsp black pepper

Directions:
If frozen, thaw the chicken wings in advance. If time is an issue, soak them in a bag in cold water, use the microwave, or use the oven on a low setting. Once they are thawed, toss them in a mixture of the baking powder and salt. Put them on a roasting pan rack and bake for 30 minutes at 250 degrees.

Buffalo wings:
While the wings are baking, melt the butter, then mix the Frank’s Hot Sauce, cayenne, salt, and pepper in a bowl. After the initial baking time, toss the wings in the mixture and coat them evenly. Turn the oven to 425 degrees and bake for another 20 minutes. Toss the wings in the mixture one more time and bake for another 25 minutes.

Dry rub wings:
After the initial baking time, toss the wings in the dry rub mixture. Turn the oven to 425 degrees and bake for another 20 minutes. Toss the wings in the mixture one more time and bake for another 25 minutes.

Serve the finished wings on a platter with a side of blue cheese or ranch dressing.

Note: Although, technically, there are 3 baking periods, “twice-baked” refers to the process of baking the sauce onto the wings.

You can make these wings with only the Frank’s Hot Sauce (i.e., no butter or other spices). The butter, however, helps the sauce adhere to the wings and makes it a bit thicker. The spices are optional, but make the wings a bit spicier.

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