Serves: 2 big eaters or 4 small eaters
Prep time: about 5 minutes for chicken, 5 minutes or less for the sauce
Cook time: 20 minutes or when the chicken becomes golden brown and skin is crispy
Notes: make sure you rinse the chicken wings and pat very dry — this ensures more efficient cooking and best flavor. The sauce is also great to drench a cooked baked or fried chicken breast (breaded with panko, cornflakes, or buttermilk batter) then put the sauced chicken breast in between your favorite burger bun with mayonnaise and either jalapeño or pickle.
Ingredients for Chicken:
- 1 lb. of chicken wings
- 1 large egg beaten
- about 1/2 cup of cornstarch
- salt and pepper to taste
For Sauce:
- 1 stick of butter, salted (winks at Paula Dean)
- 1/4 cup of brown sugar
- 2 TBSP tabasco sauce (use less if you want it milder)
- 1 TBSP white distilled, balsamic, or apple cider vinegar
- 1 tsp chili powder or 1/4 cup of chili sauce
- 1/2 teaspoon garlic powder
- 1/2 tsp cayenne pepper
- 1/2 tsp smoked paprika
- 1/4 tsp of salt
Steps:
- Preheat oven to 375 degrees.
- Prepare the sauce by mixing ingredients together with brisk stirring in a small bowl.
- Coat the wings in a large bowl with the egg with your hands then dust the cornstarch onto the wings a little at a time, mixing the wings with your hands before adding more cornstarch.
- At this point, you can either use a separate large bowl to transfer the wings and pour the sauce in (mix with your hands), or you can set the sauce aside for dipping and place the wings on a baking sheet individually about 1-inch apart. Place sheet with wings in the oven for 20 minutes or until the outside of the wings are golden brown and crispy.
- Turn oven off. Place wings on a wide serving plate. Serve dipping sauce, ranch, or bleu cheese alongside the wings. Enjoy!!