These delicious Crispy Baked Hot Wings are the perfect recipe to serve up at game time! A gluten free option is available to make these allergy friendly and baking instead of frying saves you the added fat without sacrificing any flavour.
CRISPY BAKED HOT WINGS
Quick confession: I don’t eat chicken wings.
I’m not a fan of eating things with my fingers or things with bones in them. I hate sticky fingers and having to work for the meat peeling it from the bone.
Both OCD and lazy, that’s me. 🙂
I eat many, many other delicious chicken recipes, just not the wing variety.
You know who does like chicken wings? Joe. Sometimes he’ll order them at the pub, but since we don’t eat out often it’s something that he never really eats.
Since I’m such a wonderful, loving woman (yes, really!) I set about throwing together some wings for my beloved. It can be a treacherous task, because Joe has been known to be on the picky side, but I was up for the challenge.
I like labels that pass the pronunciation test, don’t you? Franks’ Red Hot Sauce meets that standard and went on the grocery list for operation Hot Wings.
These wings have been a triumphant success and I make these every. single . week due to popular demand.
Try these for the wing lover in your life! They will be SO grateful. 🙂
MORE HEALTHY CHICKEN RECIPES:
*Originally posted June 17, 2015 Updated December 19, 2018*
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These delicious Crispy Baked Hot Wings are the perfect recipe to serve up at game time! A gluten free option is available to make these allergy friendly and baking instead of frying saves you a ton of fat without sacrificing any flavour.
- FOR THE WINGS
- 24 split chicken wings about 2 lbs.
- 2 tbsp. flour I used spelt flour. Brown Rice flour would work for gluten free option
- ½ tsp sea salt
- ½ tsp fresh pepper
- 1 tbsp. olive oil
- FOR THE HOT SAUCE
- ½ cup Franks Red Hot Sauce
- 4 tbsp. butter
- 1 tbsp. coconut sugar
- 1 tsp onion powder
- 1 tsp coconut aminos or soy sauce
Preheat oven to 400 and line 2 baking sheets with parchment and set aside
Place the flour, sea salt & pepper in a large Ziploc bag. Add the chicken wings, seal the bag and shake them really well to coat each one. Add the olive oil, reseal the bag and shake it around really well once again to coat each wing
Place them on the prepared baking sheets, 12 per sheet, spacing them evenly so they don't touch
Place in the oven, and bake for 42 minutes, flipping the wings after 22 minutes
Meanwhile, place the sauce ingredients in a small sauce pan and over low heat, stir the ingredients together. Leave to simmer over low heat for 5 minutes
When the wings have cooked (check for pink in your largest wing) remove them from the oven and place them in a large bowl. Pour the sauce over them and toss or stir the wings until they are well coated and serve