My chicken wings are perfect any night of the week (with or without sauce), and will be especially great on Super Bowl Sunday.
Ingredients needed:
2-1/2 lbs. chicken wings
Tony Chachere's Original Creole Seasoning
1 cup Franks Red Hot Original Pepper Sauce
1/4 cup butter
Directions:
1. Preheat oven to 475 degrees. To make cleanup a breeze, line baking sheets with parchment paper.
2. Remove the wing tips if they are attached (so they don't burn), but leave the other two pieces together. You can save these tips to make broth later if you wish.
3. Salt and pepper the wings. Then season with Tony Chachere's Original Creole Seasoning. You can omit the creole seasoning, but it really does add a fantastic flavor. Use sparingly if you are not used to spicy foods. For my son who doesn't really like spicy, I add sparingly to just one side of the wings. For my hubby and me, I add it generously to both sides!
4. Bake wings at 475 degrees for 45 minutes.
The recipe on the Frank's RedHot bottle says to bake the wings at 500 degrees for 20 minutes. I bake them at a lower temperature for longer because I like my wings to have a crunchy exterior while having a "fall off the bone" interior.
While the wings are baking, it's time to make the super easy sauce!
1. Mix 1 cup of Frank's RedHot Original Cayenne Pepper Sauce in a small sauce pan over low heat.
2. Add 1/4 cup butter and stir until melted. Remove from heat, but keep warm. Pour sauce over cooked wings and serve any additional sauce for dipping.
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Enjoy!
