CRISPY OVEN BAKED WINGS

METHOD:

PAT DRY

TOSS IN DRY INGREDIENTS

FOIL LINE JELLY ROLL PAN

PUT SPRAYED COOLING RACK ON TOP

PUT SHAKEN & TOSSED WINGS

PUT UNCOVERED IN YOUR FRIDGE FOR AT LEAST 2 HOURS TO TOTALLY DRY OUT THE SKIN

AIR FRY OR OVEN BAKE 425degrees

20 MINUTES

TURN OVER

20 MORE MINUTES

UNTIL 180-185 degrees INSIDE (THIS IS HIGHER THAN NORMAL TO ENSURE CRISP OUTER/MOIST INNER)

TOSS IN SAUCE

BACK IN OVEN 5-10 MINUTES TO SET THE SAUCE

OPTION 1:  BEST OPTION

Toss Wings in 

2 TBL each for every 1 lb. of wings

Baking Powder, Corn Starch

Seasonings, I like slap yo mama, or just s&p with garlic powder

OPTION 2: 

¾ cup flour

½ tsp cayenne

½ tsp garlic powder

½ tsp salt

.

***Sauce Options

Buffalo:

½ cup melted butter

½ cup Franks Red Hot

Spicy Garlic:

1 cup franks

1 cup melted butter

1 tsp sugar

1 tsp garlic powder

½ tsp pepper

½ tsp cayenne

½ tsp. Worcestershire

Medium & Hot Buffalo:

1 cup Franks

1 Cup melted butter

1 tsp sugar

½ tsp cayenne (for med) 1.5 tsp cayenne (for hot)

½ tsp garlic powder

½ tsp Worcestershire

1/8 tsp pepper

2 tsp water

2 tsp corn starch

Honey Lime:

¼ cup honey

2 TBL lime juice

1 TBL lime zest

1 clove minced garlic

¼ tsp salt

¼ tsp pepper

Asian Zing:

2 tsp corn starch

4 tsp rice wine vinegar

½ cup corn syrup

1/3 cup sugar

¼ cup sriracha

1 TBL soy sauce

1 tsp lemon juice

¼ tsp ground ginger

¼ tsp salt

¼ tsp garlic powder

Honey Lemon Glaze:

1/3 c freshly squeezed lemon juice (juice from about 2 lemons)

2 TBSP olive oil

2 tsp honey

2 cloves garlic, finely minced (I usually add 4!)

Pinch of kosher salt

Pepper to taste

(once you toss these, broil 5 minutes each side, you want it to brown)

Garlic Lemon Pepper:

½ cup butter

1.5 TBL lemon pepper

Zest of 1 lemon

Juice of 1 lemon

½ tsp garlic powder

Parmesan Garlic:

1cup melted butter

2 tsp garlic

1tsp onion salt

½ tsp pepper

1cup parmesan