Most carnivores out there can’t get enough of chicken wings.  Much like Pizza, chicken wings and the variety of flavours they can have, are appropriate for any occasion from casual to birthdays, to fancier dinners as appetizers.  I’m baffled though on why most people buy their chicken wings, even if they say the sauce can’t be replicated at home, when they can easily mix almost any flavour.  I think most are either lazy or intimidated with the process of making them (doesn’t matter which sauce they decide to use).  This recipe is intended to give an example of how chicken wings can be easily made with great flavour, although it is more about the process than the taste – because you can choose from thousands of different flavours and make it your own.  Just make sure you focus on a couple of key notes below to make sure that they come out great no matter what taste you want them to have.

Time:

50 min

Serves:

6

Good for:

• Casual get-togethers
• Fancy appetizers
• Kid parties
• Tailgates (of course!)

Ingredients:

• ½ cup of flour
• 3 tbsp paprika or chilli powder for extra spice
• 1.5 tspn garlic powder
• 1.5 tspn black pepper
• 1.5 tspn salt
• 4.5 tbsp unsalted butter
• 2 cups of sauce (you can use premade, HP, Honey Mustard, etc.), this is optional if you are making wet wings
• 15-17 chicken wings

Kitchen things you’ll need:

• A large casserole or baking sheet
• A medium bowl for dry wings
• A medium container with a lid or large Ziploc bag for wet wings
• Aluminium foil or parchment paper

Making it:

• Preheat oven to 230 °C (425 °F).
• Line a baking sheet or casserole with foil or parchment paper. Then dot with butter.
• In one the bowl combine flour, paprika/chilli powder, garlic powder, and salt and pepper.
• For dry wings, coat both sides of each wing fully in the flour mixture and place on the baking sheet/casserole.
• For wet wings put a batch of wings in the Ziploc bag or container, and add a sauce of your choice, shake them like there is no tomorrow (don’t forget the lid if you’re using a container).
• Make sure the butter pieces are evenly spaced out between the wings.
• Bake for 30 minutes then turn each wing and bake for an additional 15 more minutes or until crisp.

Tips/notes:

• Serve with your favourite dipping sauce or condiment if your wings are dry.
• Garnish with fresh parsley for colour.