Perfect Classic Chicken Wings
The best chicken to use is Jidori chicken for this recipe, if you can find it. You will taste the difference. If it is not available, you will still love this chicken wing recipe.
Jidori® means chicken of the earth. It started in Los Angeles, where asian-fusion culinary pioneers were looking for a chicken as fresh and great tasting as the finest sushi. We developed Jidori® Chicken for them, and now we offer it to you. Our chickens are raised free range, humanely, at small farms in California. They’re fed all natural grains, without meat by-products, hormones, or steroids. You will taste the difference.
2 pounds chicken wingettes or drumettes
2 T. flour
1 teaspoon salt
4 T. red hot sauce, preferable Franks buffalo hot sauce
4 T. unsalted butter, melted
Preheat oven to 500°
Line a large baking sheet with parchment paper or foil and spray the paper with vegetable oil.
In a bowl, mix the flour and salt. Add the chicken and toss to coat. Spread the chicken on the baking sheet in a single layer and spray chicken with vegetable oil (any spray cooking oil will work).
Roast the chicken for 45 minutes, turning once or twice until browned and crispy.
In a bowl, mix the hot sauce and butter and then toss the chicken in the sauce to coat.
Serve these wings with bleu cheese or ranch dressing and watch them disappear.
I suggest doubling the recipe because you will run out. These crispy wings will not disappoint.
Note: flats and drumettes are often sold separately. If you have access to a butcher and you can only find the whole chicken wing, have them separate for your into the flats and drumettes.
Note: You can also use frozen wings.
Old Bay - Add 1 T. Old Bay to the flour and then add 1 T. Worcestershire sauce to melted butter and hot sauce.
Sweet and Sticky - Add 1/2 tsp dried garlic, onion and sweet paprika to the flour and then add 2 T. hot pepper jelly to the melted butter and hot sauce.
Make your own variety.