- 20
- 10 mins
- 60 mins
Ingredients
- Cooking spray
- 3/4 cup all-purpose flour
- 1/2 tsp (or more) cayenne pepper
- 1/2 tsp. garlic powder
- 1 tsp. salt, divided
- 20 chicken drummettes
- 1/2 cup butter, melted
- 1/2 cup Frank’s Red Hot Wings Sauce
- 2 tblsp. honey
- 2 tblsp. soy sauce
Preparation
Step 1
This past weekend was just perfect. The weather was beautiful. The leaves all around us were gorgeous. And Georgia beat Florida 24-20 in Jacksonville! Woo-hooo. We’re big Georgia Bulldogs in this house. Really big.
Start by lining a baking sheet with foil. Generously coat a cooling rack with cooking spray and place it in the baking pan. Or you could use a broiler pan. You just need something to get the wings up off the pan if possible. It will make your finished wings a lot less greasy.
Dry the drummettes well with paper towels. Don’t skip this step. It helps the flour mixture adhere to the wings better making a crispy coating instead of a wet, gummy one.
Place the flour, cayenne pepper, garlic power and ½ teaspoon of salt in a large Ziploc bag. Shake to mix well. Add the dried drummettes to the bag with the flour mixture and toss until well coated.
Remove the wings, shaking off any excess flour coating, and place them on the prepared cooling rack. Place the prepared wings in the refrigerator, uncovered, for at least one hour.
Preheat the oven to 400 degrees. Bake the wings for 25 minutes. Remove from the oven , turn each wing over and return to the oven. Bake for an additional 25 minutes.
Meanwhile, whisk together the melted butter, hot sauce, honey, soy sauce and remaining ½ teaspoon of salt in a small bowl.
Remove the wings from the oven and dip them 3 or 4 at a time in the sauce mixture. Place the coated wings back on the pan, return the pan to the oven and cook for an additional 6-7 minutes. Remove from the oven, place on a serving dish and drizzle remaining sauce over wings.
Notes: This recipe yields very mild Buffalo wings. If your folks like theirs on the hotter side, you can either increase the amount of cayenne pepper in the flour mixture or add some hot pepper sauce (Tabasco or Texas Pete) to the butter-pepper sauce. Or do both. I prefer to make them mild and pass additional Tabasco for those who want to add a little spice to their wings.
Line a baking sheet with foil. Spray a cooling rack generously with cooking spray and place in the baking sheet.
Place the flour, cayenne pepper, garlic power and ½ teaspoon of salt in a large Ziploc bag. Shake to mix well.
Add the dried drummettes to the bag with the flour mixture and toss until well coated.
Remove the wings, shaking off excess flour coating, and place on the prepared cooling rack.
Place the prepared wings in the refrigerator, uncovered, for at least one hour.
Preheat the oven to 400 degrees.
Bake for an additional 25 minutes.
Meanwhile, whisk together the melted butter, hot sauce, honey, soy sauce and remaining ½ teaspoon of salt in a small bowl.
Remove the wings from the oven and dip them 3 or 4 at a time in the sauce mixture.
Place the coated wings back on the pan, return the pan to the oven and cook for an additional 6-7 minutes.
Remove from the oven, place on a serving dish and drizzle remaining sauce over wings.
Notes: This recipe yields very mild Buffalo wings. If your folks like theirs on the hotter side, you can either increase the amount of cayenne pepper in the flour mixture or add some hot pepper sauce (Tabasco or Texas Pete) to the butter-pepper sauce. Or do both. I prefer to make them mild and pass additional Tabasco for those who want to add a little spice to their wings.