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Foolproof oven baked chicken wings: sticky or dry rub

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What could be better eats than a perfectly cooked chicken wing? It’s a party pleaser!

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Whether you like your wings glazed with sticky sauce or crispy-crunchy with baked-on dry spices, the foolproof technique to cook the wings is the same. Use a rack, an essential kitchen tool.

Like pictures? Be sure to check out the slides attached for the visual recipe for the perfect tailgate wings.

Foolproof Oven Baked Chicken Wings

Serves 2 as a main dish or more for hors d’oeuvres

Game day Tip: Can be made ahead and reheated uncovered, in a warm oven or the cool side of your grill


· 1 lb. chicken wings, separated at joints, tips discarded

· 1 tbs. kosher salt

· 1 tsp. freshly ground pepper


1. Wash and thoroughly dry your separated chicken wings and place in large bowl. Toss with salt and pepper to coat evenly.

2. Place a kitchen rack over a sheet pan lined with foil, adding your wings down in a single layer.

3. Refrigerate for 30 minutes, or up to 2 hours.

4. Preheat your oven to 425’.

5. Remove tray of wings from your refrigerator and roast for 40 minutes, turning once after 20 minutes.

For plain seasoned wings:

· Bake for 4 more minutes, turning once more halfway through the cooking process or until your wings are brown and crispy.

· Serve with your favorite dipping sauce.

For sticky sauce wings: Try our Lemony-Ginger foolproof wings

· After your initial 40 minutes of cooking, remove wings to a clean bowl and toss with your ½ cup of your favorite sauce. Add back to rack and cook for 4 more minutes, turning once midway through the cooking process.

· Serve with extra dipping sauce.



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