One of our favorite appetizers is hot wings. Last year, I finally came up with the perfect wing sauce. Since I didn’t want to spend forever in the kitchen frying the chicken wings, I decided to bake them. It turned out better than I thought and less fattening!
- 3-4 lbs of Chicken Wing Drumettes
- 1 stick Unsalted Butter
- 2 tbsp Vinegar
- 2/3 cup Frank’s Red Hot Sauce (hot) or Buffalo Sauce (mild)
- 1 tsp Worcestershire Sauce
- 1 tsp Garlic Powder
Pre-heat your oven to 350 degrees and bake your wings for 30 to 45 minutes (turning the wings half way through) or until the wings reach and internal temperature of 165 degrees.
Melt the butter in a small sauce pan and add the remaining ingredients. Let simmer for 10 minutes stirring frequently with a wire whisk.
Place your chicken wings in a large bowl and add the wing sauce tossing to coat. Since they are not breaded, keep tossing until all the wings get covered evenly. Let the wings stand for 5 minutes before serving. Pour the remaining sauce in ramekins for dipping or right on top of the wings.
I have fried them and used this sauce and they were delicious! I recommend doubling the recipe for the sauce if you fry them to ensure you have plenty to coat the wings and have extra for dipping.
Hope you enjoy them as much as my family does!