LOCATION: Recipes >> Chicken Wings >> Chicken Wings 13
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Chicken Wings 13
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Wings
3 pounds chicken wings (about 12 whole wings or 24 pieces)
2 Tbsp vegetable oil
Salt and freshly ground pepper to taste
Choice of sauce
Adjust oven rack to upper-middle position. Heat oven to 450 degrees.
Set a large wire rack over a large, foil-lined shallow pan, such
as a jellyroll pan. Toss wings in a large bowl with oil, salt and
pepper. Arrange in a single layer on the rack. Roast until golden
brown, about 40 minutes.
Use tongs to remove wings to a bowl full of one of the sauces.
Toss to coat. Remove rack from pan and pour off rendered chicken
fat. Dump wings directly onto foil-lined pan. Continue to cook
until glaze has set, 8-10 minutes longer.
Sauce
1/2 cup (8 Tbsp) hot red pepper sauce or less to taste
1/2 cup mayonnaise (can use low-fat)
Mix together in a large bowl.
Sauce
1/4 cup ketchup
2 Tbsp light or dark brown sugar
1 Tbsp cider vinegar or white vinegar
Mix all ingredients in a large bowl. Set aside until wings are
ready to be tossed.
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