Wings are the quintessential “roll up your sleeves” kind of food. Delicious and MESSY!
The problem is that not only are you messy, but typically frying up a batch of wings leaves your kitchen an utter disaster area. Normally, I do not shy away from making a dish that messes up my kitchen, but all the mess for wings just doesn't seem like a good trade-off. And yet, I really want wings once in awhile. Oven wings is a perfect balance of wing-ed goodness. Tasty and minimal mess.
Wings are divided into 3 sections: tips (the small pointy end), flats (the flat middle sections) and drums/or drummettes (the drumstick piece attached to the breast). Tips are great for adding to stocks. Flat are great for stocks and wing recipes, and drums are perfect for wing recipes.
- Cook Time
- Prep Time
- 3 pounds wings
- Kosher salt
- Freshly ground black pepper
Buffalo Hot Sauce
- ½ cup hot sauce (Frank’s hot sauce is the iconic sauce, but you can use your favorite)
- ¼ cup extra virgin olive oil
1. Line several baking sheets with foil. Preheat broiler.
2. Pat dry wing pieces and clean up any stray feathers. Arrange wing pieces on lined sheets, try not to crowd the pieces.
3. Broil wings for 10 minutes, rotating the pans halfway through. Turn wing pieces over and continue broiling for another 10 minutes or until wings are browned and crispy.
4. While wings are cooking, whisk hot sauce and evoo in a large mixing bowl. Toss wings with hot sauce. Serve with Creamy Avocado Lime Dipping Sauce.