HANDS-ON TIME 25 minutes
Makes 12 servings (4 wing pieces + 2 Tbsp. sauce each). EACH SERVING 558 cal., 46 g fat (15 g sat. fat), 222 mg chol., 1,102 mg sodium, 2 g carb., 0 g fiber, 1 g sugars, 32 g pro.
BAKE 35 minutes at 450°F
Ingredients
1 cup Frank’s RedHot Sauce or Louisiana hot sauce
6 Tbsp. butter, melted
2 Tbsp. cider vinegar
24 chicken wings (about 7 lb.)
1 recipe Blue Cheese Sauce
Celery and carrot sticks
CUTTING PIECES
On a cutting board use a chef’s knife to cut each wing at the joints to make three pieces. The wing tips have no meat and should be discarded. The other two portions will be used for this recipe.
Directions
- Preheat oven to 450°F. Line a shallow baking pan with foil. Place
a wire rack in pan. - In an extra-large bowl combine hot sauce, butter, and vinegar;
reserve ¾ cup. Cut off chicken wing tips; discard. Cut wings at
joints to make 48 pieces. Add pieces to sauce mixture in bowl; toss
to coat. - Arrange wing pieces on rack in the prepared pan. Bake
15 minutes. Turn wings. Bake about 20 minutes more or until
tender, golden, and crisp. Place baked wings in a clean extra-large
bowl. Add reserved ¾ cup sauce; toss to coat. Serve with Blue
Cheese Sauce and celery and carrot sticks.
Sauce
4 Tbsp butter
1/2 cup Frank’s Redhot Sauce
1 tsp Worcestershire sauce
1/2 tsp garlic powder
Melt the butter in a small saucepot over medium heat, then add the remaining ingredients (hot sauce, Worcestershire, garlic powder). Whisk the ingredients together and heat through. Serve hot or refrigerate until ready to use.
