I love my hot wings! I grew up very close to Buffalo NY, and spent the busiest part of my college years in Rochester NY, 30 minutes from the birth place of the Buffalo hot wing. Hot wings are in every good tavern in Upstate NY, but the best are where I grew up of course, The Sit-N-Bull, Painted Post, NY.

I don’t really like to fry a lot of things…it’s not what I grew up with.  I found this technique years ago and it works so well!  It’s baked not fried, no additional oil or coatings..perfect for large or small amounts.  I like to buy organic chicken, which can be very expensive. Wings are cheap and a lot of times I can find them marked down.  I always shop the red tags in the meat departments.  People don’t buy a lot of organics and they are often marked down.

Part of the crispiness comes from the wings being up on the rack, but I only own one small rack to put the wings on, and truth be told, I don’t always bother with it.  I usually just bake them directly on the tin foil, to avoid cleaning that rack (I hate to work too hard at dishes, I like to be in and out of the kitchen!)

Prep Time: 3 Minutes
Cook Time: 30-40 minutes
Yield: 2-3 Servings (could eat them all! 1 serving if you are into your wings!)

12 Wings Fresh (or frozen that have been fully thawed and patted dry)
2 Tbsp Baking powder
1.5-2 Tbsp Adobo

Sauce:
2 Tbsp butter
4 Tbsp hot sauce (I like Frank’s)

Directions:

1. Preheat oven to 400, line pan with foil for easy clean up
2. Toss wings with Adobo and baking powder
3. Arrange on rack
4. Bake 30-40 minutes until wings fall apart and are crispy
5. Mix melted butter with hots sauce and cool
6. Toss wings with sauce serve with celery and ranch

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