February 2, 2012

There must be a million recipes for hot wings--published this week alone. And since all the cool kids are doing it, I'm sharing my favorite recipes for easy wings!

Since these wings are baked, not fried, the oven temperature is important. Baking the wings at 475°F ensures they are crisp on the outside with a moist and juicy interior.

Drying the wings before baking also helps to crisp them up. Do you remember the scene in "Julie and Julia" where Julia Childs instructs that the beef for her boeuf bourguignon be patted dry before searing? Same theory applies here. By drying the chicken wings really well before baking, they won't steam in the oven.

As for the hot sauce, I like it spicy. Since you can't go wrong with Frank's Red Hot Sauce, I doctor it a bit. While the wings bake, I cook a generous amount of garlic in butter (use olive oil for dairy-free), add ground chipotle chili, and then the sauce. It simmers for a bit, getting a little thick. That's it!

Elizabeth's Garlic and Chipotle Chicken Wings

2 1/2 pounds chicken wings, patted dry with paper towels

1/4 cup butter
5 cloves garlic, minced or put through a garlic press
1/2 to 1 teaspoon(s) chipotle chili powder, optional for an extra kick
3/4 cup cayenne pepper sauce

1. Preheat oven to 475 degrees F. Line a large rimmed baking sheet with foil. Lightly grease the foil with non-stick gluten-free cooking spray. Place wings, fat side up, on prepared baking sheet. Bake wings until golden brown and crispy, about 20 minutes. Don't turn. 

2. While the wings bake, prepare the sauce. In a small heavy-bottomed pot, melt the butter over medium-high heat. Add the garlic and cook until soft and aromatic, stirring frequently. If using, add chipotle powder. Stir to combine. Add cayenne pepper sauce. Reduce heat to low. Stir frequently.

3. Transfer wings to a large bowl. Toss with prepared sauce. Serve immediately.