I made this dish a couple days ago to celebrate my homecoming to Arkansas. My friends wanted to meet me after a lapse of 3 months. This is one of my husband’s favorite dishes. I prefer to just marinade the wings with hot sauce and then bake it. I do not add more hot sauce after it is done. So, this dish is spicy and a little drier in texture.
8 pounds chicken wing, tips removed, flats and drumettes separated
1½ tablespoons salt
¾ teaspoon ground black pepper
3 tablespoons canola/vegetable/corn oil
1 portion Hot Buffalo Sauce (Recipe below)
Hot Buffalo Sauce
¾ cup hot pepper sauce, any brands of your choice
1/3 teaspoon ground black pepper
1/3 teaspoon cayenne pepper
1/3 teaspoon salt
1½ tablespoon unsalted butter, melted
In a mixing bowl with ground black pepper, cayenne pepper, cayenne pepper, salt and mix well, let it stands for 5-8 minutes. Whisk in hot pepper sauce. Set aside
Preheat oven to 400°F. Place a wire rack inside each of the 2 large baking pans and set aside.
In a large mixing bowl, add chicken wing pieces, salt, ground black pepper, canola/vegetable/corn oil and hot Buffalo sauce and toss to coat well. Transfer the coated wing pieces into two baking pans with wire rack and spread out in a single layer.
Transfer to the preheated oven and bake until the wings cook through and the skins are crispy or 45-55 minutes. Serve with some celery sticks and store-ready ranch sauce.