Monday, January 2, 2012

Hot & BBQ Wings

Every Saturday, or what feels like it, during college football season, we have people over to watch games.  And of course, I cook for people who come over.  It's a really fun way to spend a Saturday, and honestly, I love cooking for other people.  There's a real certain sense of enjoyment when I cook for others...particularly when others like it.

One of my more recent staples has been cooking chicken wings.

Harris Teeter, the supermarket near me, sells these huge trays of uncooked chicken wings.  It's a fast and easy thing to make.  I buy premade wing sauce most of the time, rather than make sauce, even though I know how to make it.   There are lots of kinds in any grocery store.  These are the sauces I used today:

If you want to make sauce, there's the BBQ sauce I posted with the pulled BBQ chicken and if you want hot sauce, the best is half Frank's Red Hot sauce and half melted butter.  

4 lbs Chicken wings (I usually don't use drummettes, but you certainly can)
3 T of olive oil
1 T salt
1 T ground black pepper
2 cups total of sauce, or enough to coat

Preheat the oven to 425°.  Arrange all of the chicken wings on a baking sheet.  

I use a liner on my baking sheets for practically everything, a Silpat full liner. They may be a bit pricey, but I really recommend getting one.  It will replace your need for aluminum foil or parchment paper as your liner, and so it's eco friendly and convenient.  You can find them at many stores, and this is what they look like (image via Williams-Sonoma):

Once the chicken is arranged, drizzle olive oil on the chicken and then using a brush (like the one in the picture below, but if you don't have one, either just use your fingers or a paper towel) coat the chicken with the olive oil.  

Sprinkle the salt and pepper evenly over the chicken to season.  If 1 T of salt or pepper isn't enough for you, feel free to add some more.  Put the chicken in the oven and cook for about 40 minutes.   When you remove the chicken from the oven, it should be golden and the skin should be somewhat crispy. 

The next step is up to your preference.  I split the chicken between two bowls, and using tongs I toss the wings in about 1 cup of sauce.  Half of the batch is BBQ, half hot sauce. 

I usually just serve all the wings at once, in the bowls with plates and lots of napkins, along with light ranch and blue cheese dressing.  Perfect game time food.  And speaking of college football, GO BLUE BEAT VA TECH!  Although that's tomorrow.....

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