Chicken Wings
Tools Required:knife and cutting board (if cutting wings in half), large (4-quart) saucepan, rimmed baking sheet, liquid measuring cup, measuring spoons, large bowl
Servings Prep Time
5people 15minutes
Cook Time Passive Time
20-25minutes 1-2minutes
Difficulty Cost
Moderate Inexpensive!
Servings Prep Time
5people 15minutes
Cook Time Passive Time
20-25minutes 1-2minutes
Difficulty Cost
Moderate Inexpensive!
Wings:
Sauce:
Instructions
For wings:
  1. Fill saucepan about half full of water, then add salt. Cover and bring to a boil over high heat. Using tongs (or a large spoon), gently lower wings into boiling water. Once it just begins to boil gently, immediately turn to medium-low and simmer 5 more minutes.
  2. Place two layers of paper towels inside a rimmed baking sheet. When the wings are done, remove from water with tongs and place on paper towels to drain. Discard water used for parboiling (or save for chicken stock). NOTE: Make ahead up to this point, then refrigerate until ready to cook if desired.
  3. Preheat oven to 475°F. Spray or rub oil on baking sheet.
For sauce:
  1. Combine all sauce ingredients in a liquid measuring cup. Mix well with a small whisk (or fork). NOTE: Hot pepper sauces have different levels of heat intensity, so adjust amount according to your taste preference.
To combine and cook:
  1. Place wings back into the saucepan and drizzle half the sauce over them. Toss to coat.
  2. Use tongs to transfer wings to baking sheet, spreading so they don’t touch each other. Discard any sauce left in the pan. Cook 10 minutes on one side, turn over, and cook 10 to 15 minutes on the other side. They should be browned, but not burned.
  3. Cool 2 to 3 minutes, then place wings on a platter and drizzle remaining sauce over them, or place in a large bowl and toss with remaining sauce. If not ready to serve, return to baking sheet and place in warm oven.
  4. Serve with extra hot sauce on the side if desired.
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