No need to deep-fry your wings anymore to get that amazing crunch and flavor. You can get the same result by tossing the wings with a mere tablespoon of oil and roasting them in a hot oven, leaving them golden brown, crisp, and unbelievably delicious. Be sure to serve them with cut celery sticks.
- 3 pounds chicken wing sections (wings and drumettes)
- 1 tablespoon canola oil
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon garlic powder
- 3 tablespoons butter, melted
- 2 tablespoons Louisiana Hot Sauce
- Preheat the oven to 400°F. If necessary, split wings from drumettes by cutting at the joint. If wing tips (see tip) are intact, cut tips at the joint and discard.
- In a large mixing bowl, toss the wings in a mixture of the canola oil, salt, pepper, and garlic powder.
- Spread the wings in a single layer on a sheet pan, and bake for 45–50 minutes, or until the skin is browned and crispy, and cutting into the largest drumette reveals juices that run clear.
- Combine butter and hot sauce in a large mixing bowl. Add the baked wings, and toss to coat with the sauce before serving.
HELPFUL TIP: Whole chicken wings have three distinct sections: the drumette, the wing, and the wing tip. Wing tips are the smallest of the three sections and are almost entirely bone and skin. They are best discarded or saved for making chicken stock.