Categories: Chicken
Ingredients
- 4 lbs chicken wings
- 2 tbsp baking powder NOT BAKING SODA
- 1 3/4 tsp salt
- Roasted Pepper Wing Sauce
- 1 1/4 cup Roasted Pepper Hot Sauce
- 1/2 cup butter
- 1/4 tsp cayenne pepper or to taste
- 1/2 tsp salt
- 2 cloves garlic, whole
Directions
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Preheat oven to 250 degrees.
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Add butter to sauce pan over low heat and allow it to melt. Add all other ingredients, except garlic cloves into a sauce pan. Smash garlic cloves with the back of a kitchen knife, peel but leave the smashed cloves whole. Drop garlic into sauce pan with other ingredients.
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Whisk sauce together until it becomes uniform. Allow sauce to warm and flavors to come together for at least 20 minutes. Scoop out whole cloves of garlic and throw them away.
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Pat wings dry with a paper towel. Place them in a large Ziploc bag. Add baking powder and salt. Seal the bad and shake to coat the wings evenly.
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Line a baking sheet with foil. And insert a metal cooking rack into the sheet pan. Spray or brush it with oil or non-stick spray. Lay the wings on the tray (it is okay if they are crowded) and insert into the bottom third of the oven for 30 minutes.
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After 30 minutes, move the wings to the top third of the oven, raise the temperature to 425 degrees and cook for another 40 minutes, turning halfway, until they are golden brown and crisp.
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Using tongs, move the wings to a large bowl. Remove the garlic from the wing sauce and discard. Pour ¾ of the wing sauce over the chicken, reserving the remaining sauce to serve at the table.
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Toss wings in the sauce and move them back to the tray and back into the oven. Allow them to cook for an additional 5 minutes. Then remove from the oven.
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Serve Roasted Pepper Hot Wings hot with remaining sauce and your favorite wing accessories – carrots, celery, Blue Cheese or Ranch!