Best Dots Chicken Wings Recipes

BAKED CHICKEN WINGS - EXTRA CRISPY, LIKE DEEP-FRIED

Baked Chicken Wings - Extra Crispy, Like Deep-Fried image

A recipe for the best baked chicken wings that are extra crispy on the outside and very tender and most on the inside.

Provided by Victor

Time 35m

Number Of Ingredients 5

Ingredients

2 lbs chicken wings ((tips removed, separated into wingettes and drumettes))
1 Tbsp BAKING POWDER ((whatever you do, do NOT use baking soda))
1 tsp kosher salt ((plus more to taste))
1 Tbsp butter ((melted))
1/3 cup hot wing sauce ((e.g. Duff's hot sauce))

Steps:

Preheat oven to 450F.
Dry chicken with a paper towel really well. Place the wings in a large bowl. Sprinkle baking powder over the wings. Toss until all wings are evenly covered in baking powder. Better yet, mix by hand to ensure even coverage.
Line a large baking sheet with aluminum foil. Place a cooling rack (see note) on top and spray with Pam or rub with cooking oil to prevent sticking.
Lay the chicken wings on the rack, leaving space between the wings.
Place the baking sheet in the oven. Turn the heat down to 425F and set the mode to convection.
Bake for 30-40 minutes, until the wings are nicely browned and crisp.
Let the wings rest for 5 minutes. This will preserve crispiness of the skin.
Meanwhile, prepare the Buffalo wing sauce by combining the butter and the hot wing sauce in a small bowl.
Season the wings with salt and whatever other seasonings you like. Toss with the Buffalo sauce or serve with the sauce on the side.

Nutrition Facts : Calories 302 kcal, Carbohydrate 1 g, Protein 22 g, Fat 22 g, SaturatedFat 7 g, Cholesterol 101 mg, Sodium 1227 mg, ServingSize 1 serving

OVEN-BAKED CHICKEN WINGS

Oven-Baked Chicken Wings image

This is my favorite way to eat oven-baked Buffalo chicken wings. Tons of flavor! Serve with blue cheese dressing on the side.

Provided by Derek H

Categories Meat and Poultry Recipes Chicken Chicken Wing Recipes

Time 1h

Yield 6

Number Of Ingredients 13

Ingredients

cooking spray
2 pounds chicken wings
½ teaspoon salt, or more to taste
⅓ cup all-purpose flour
6 tablespoons unsalted butter
½ cup hot sauce
½ tablespoon red wine vinegar
½ tablespoon Worcestershire sauce
½ tablespoon honey
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
2 stalks celery, sliced, or to taste
2 carrots, sliced, or to taste

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and coat with nonstick cooking spray.
Pat chicken wings dry using paper towels. Season with salt. Place flour in a shallow dish and dredge chicken to lightly coat. Place wings on the prepared baking sheet.
Bake in the preheated oven until golden and no longer pink in the centers, 40 to 45 minutes.
While wings are baking, melt butter over medium heat in a medium saucepan. Add hot sauce, red wine vinegar, Worcestershire, honey, garlic powder, and cayenne. Let sauce simmer on low heat until wings are done baking, about 40 minutes.
Remove wings from the oven and place in a large mixing bowl. Pour sauce over wings; toss until evenly coated. Serve with celery and carrots.

Nutrition Facts : Calories 259 calories, Carbohydrate 10.3 g, Cholesterol 62.3 mg, Fat 19.2 g, Fiber 1.1 g, Protein 11.5 g, SaturatedFat 9.4 g, Sodium 760.5 mg, Sugar 3.3 g

DOT'S CHICKEN WINGS

Dot's Chicken Wings image

GUEST: WHOOPI GOLDBERG

Provided by Food Network

Number Of Ingredients 19

Ingredients

2 cups flour, or enough to cover
Pinch Accent
Pinch salt
Pinch black pepper
Pinch garlic powder
Pinch paprika
Pinch beef base (powdered beef stock)
1 pound chicken wings
Oil to cover for frying
Packaged yellow rice
Pinch paprika
Pinch black pepper
Pinch salt
1 egg, beaten with fork
1 pound frog legs
2 cups flour, or enough to coat
1/4 cup vegetable oil
1/2 cup white cooking wine
1 medium garlic clove, minced

Steps:

Add seasonings to flour. Roll chicken wings in mixture. Preheat oil in deep fryer to 375 degrees. Add floured chicken wings and cook for approximately 10 minutes until golden brown.
Prepare rice according to package directions. While rice cooks, add seasonings to egg. Cover frog legs in egg mixture, and then roll in flour.
Preheat vegetable oil in frying pan on a medium flame. Place coated frog legs in pan and brown, uncovered. When finished, pour off the extra oil, leaving frog legs in pan. Add cooking wine and garlic to pan, cover and simmer for 30 minutes.
Serve on top of rice with pan juices poured on top.