Crispy Baked Chicken Wings


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Golden. Crispy. Baked. Wings. What more do you need to know? Oh yea, they’re much healthier and cheaper than those greasy fried wings at your local pizza joint. A go-to quick and easy way to get this favorite finger food into your belly.

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Photo on tastespotting.com

Chicken wings. They are my husband’s absolute favorite comfort food. Extra crunchy wings would be his self-proclaimed “last meal” if he could choose. Listen, I’m not saying that I do not like wings. But because we have them often, I am satiated at the moment.

A few years ago when my husband began his weight loss journey, we decided, as a couple, to eat and cook healthy fare. This, coupled with exercise, caused him to lose 100 pounds and me to lose 20! But don’t forget, we are human beings who are obsessed with food. So how did we keep off the weight while still maintaining a quality of life? We made our favorite meals healthier.

Behold, this baked wing recipe was born into our home and became part of the family.

Thanksgiving Cruise
Thanksgiving Cruise

Ingredients

  • chicken wings
  • salt and pepper
  • bottle of favorite sauce: BBQ, Buffalo, Teriyaki
  • 1 tbsp. of butter for each sauce (optional)
Cut the Wingette from the Drumette
Cut the Wingette from the Drummette
  • Β Preheat oven to 425 degrees
  • Cut the Wingettes from the Drummettes
  • Cover a baking sheet with parchment paper or aluminum foil
  • Place wing parts in one layer
  • Season with salt and pepper
  • Bake for 50-55 minutes

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Sauce

  • Pour 1/2 of the bottle of your favorite sauce into a sauce pan
  • Add 1 tbsp. of butter
  • Heat over medium heat until butter is melted
  • Toss wings in sauce and serve

*butter is optional*

Finger Lickin' Good
Finger Lickin’ Good

Get your bibs and wet napkins, this is a messy and finger lickin’ good meal. We clearly devoured the whole pan, just the two of us. So yea, they are good. Try them!

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Author: A Common Connoisseur

My name is Maria! I'm a vibrant Italian American with a zest for life. I am also a major glutton. Join me on my journey to diverse restaurants and in my kitchen, as I eat and cook my way through flavory fare. I am no expert, which is why I am merely a Common Connoisseur.

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