Adapted from AllRecipes.com
Makes 20 wings, easily double or quadruple recipe; Prep time: 15 mins., Cook time: 55 mins.
Ingredients & Prep
20 chicken wings, thawed
3/4 cup all-purpose flour
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 cup melted butter
1/2 cup hot pepper sauce (such as Frank’s RedHot®)
Line a baking sheet (jelly roll pan) with tin foil to make clean-up a lot easier. Place cooling rack of the same size in the baking sheet. Lightly grease rack with cooking spray or rub with oiled paper towel.
Dry the thawed chicken pieces of any moisture with paper towels.
Place the flour, cayenne pepper, garlic powder, and salt into a re-sealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Tap off any excess flour and place each piece onto the prepared baking sheet. Put sheet in the refrigerator. Refrigerate at least 1 hour.
Preheat oven to 400 degrees F (200 degrees C).
Two-part baking process: Move sheet of wings to oven and bake for 30-35 minutes. They should start to look a little crispy when they’re ready. Meanwhile, whisk the melted butter and hot sauce together in a large bowl, large enough to toss the wings in.
Remove wings from oven. Using tongs, place hot wings in the butter mixture. Toss wings to coat well. Allow excess sauce to drip off as you place pieces back on the baking sheet. Bake again for 15 to 20 minutes. The wings are done when they are crispy on the outside, and no longer pink in the center.