Chicken Wings
I love wings, but I am very particular about them. My absolute favorite are from Baumhower’s Wings. And while we have one here in Huntsville, it isn’t the most convenient to where we live. So for a football game recently I decided to make my own. There are actually two recipes below. I like my wings with a dry rub on them. Brad prefers his wings with a wet sauce on them. So I included both versions. I will say, the dry version needs some adjustment to the baking powder. While they tasted amazing, the baking powder was a bit overwhelming. And next time I hope to find the wings separated. Publix on had them as a whole wing :(
Ingredients
Wings
1 tablespoon baking powder
1/2 tablespoon salt (wet version)
1/2 tablespoon pepper (wet version)
1 cup of wing sauce (wet version)
1 tablespoon of dry rub seasoning - I used Butt Rub (dry version), plus extra as you go
Cooking Spray
Instructions
1. Wash your wings if you prefer. DRY them! Even if you don’t wash them…DRY, DRY, DRY them. This is crucial. This allows you to have a crispy wing. Set a wire rack inside of a baking sheet and coat with cooking spray.
2. In two large bowls, mix together the seasonings. Dry - mix together baking powder and dry rub seasoning; Wet - mix together baking powder, salt, and pepper.
3. Toss your wings in their respective bowls. Make sure all of the wing is covered, but I recommend beating against the side of the bowl getting any excess baking powder off. Place wings on wire rack. Sprinkle some extra rub seasoning on the dry wings.
4. Bake for a total of one hour at 450. Flip both sets of wings every 20 minutes. For the dry wings, sprinkle some extra rub seasoning on them each time.
5. Dry wings are done and ready to serve! You can add some more seasoning if you wish. For the wet wings, add then wings to a large bowl. Pour wing sauce on the wings and toss until evenly coated. Serve!
