2 pounds chicken wings
1 cup all purpose flour
½ cup whole milk
2 large eggs
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon paprika
1 teaspoon black pepper
1 teaspoon salt
½ teaspoon red pepper
- Line a few baking or cookie sheets with aluminum foil sprayed with a non-stick cooking spray.
- Combine flour, paprika, salt, black pepper, red pepper, garlic powder and onion powder in one gallon plastic bag or container and shake to mix thoroughly.
- In a large bowl or plastic container whisk together the eggs and milk to make your egg wash.
- First, we are going to submerge the chicken wings in the egg wash. The amount of wings you soak at a time depends on the size of your bowl, but I would not do more than 8 or 10 at a time.
- Next, transfer the wings to the plastic bag with flour; seal the bag carefully and shake to coat the wings evenly.
- Place the wings on foil lined baking sheets sprayed with non-stick cooking oil in a single layer and place them in the refrigerator to rest for 30 to 40 minutes. Halfway through the resting process, preheat your oven to 400 degrees.
- Resting the wings in the fridge helps the egg wash and seasoned flour to stick to the chicken pieces resulting in a better crust. You can skip this step if you wish, but I find it makes for a more crispy coating.
- Remove the wings and spray the top layer with non-stick cooking spray. Bake for 20 – 25 minutes, then turn, spray the wings lightly again and bake for an additional 20 – 25 minutes or until the wings are golden brown and crispy. While your wings are cooking prepare your sauce.
- When wings are golden brown, remove from the oven and place in a bowl and pour ¼ cup of sauce per dozen wings and toss for 15 to 20 seconds, then place on a serving dish and serve.
Note: If you are using fresh chicken wings trim the tips and cut at the joint; if you are using are looking for something more convenient you can use pre-cut wings and drumettes found in the frozen section of your supermarket.
Buffalo Wing Sauce - Melt 2 – 3 tablespoons of unsalted butter and mix with ½ cup hot sauce. I prefer Louisiana hot sauce, but Franks, Tabasco or any sauce you prefer will do.
Barbecue Wing Sauce I - Mix 2 – 3 tablespoons chicken stock with ½ cup barbecue sauce of your choice. Commercial barbecue sauces tend to be extremely thick; combining it with chicken stock thins the sauce allowing it to be tossed with the wings to ensure a delicious an even coating.
Barbecue Wing Sauce II – Mix ½ cup ketchup, ¼ cup cider vinegar, 3 tablespoons brown sugar, 2 tablespoons yellow mustard, 1 teaspoon Worcestershire sauce, and ½ teaspoon black pepper, garlic and onion powders in a mixing bowl and mix until creamy and thoroughly incorporated.
Garlic Ginger Wing Sauce – Mix ½ cup rice wine vinegar, ½ cup brown sugar, 2 tablespoons Asian chili sauce, 2 tablespoons soy sauce and 1 teaspoon ginger paste and minced garlic, and ¼ teaspoon onion and garlic powder in a small saucepan and bring to a boil. Remove from heat and adjust seasonings as necessary.
Honey Mustard Wing Sauce – Mix ½ cup Dijon mustard, ¼ apple cider vinegar, ¼ cup honey, and 2 teaspoons Louisiana hot sauce in a mixing bowl and mix until creamy and thoroughly incorporated.
Jamaican Jerk Wing Sauce – Mix ½ cup ketchup, ¼ cup lime juice, 2 tablespoons Jerk seasoning, 2 tablespoons brown sugar, 1 tablespoon yellow mustard, 1 teaspoon soy sauce, and ½ teaspoon black pepper, cayenne pepper, garlic and onion powders and ½ scotch bonnet pepper minced, seeds and veins removed in a mixing bowl and mix until creamy and thoroughly incorporated.
Louisiana Wing Sauce - Melt 2 – 3 tablespoons of unsalted butter and mix with ½ cup Louisiana or Tabasco hot sauce and 2 teaspoons creole or cajun seasoning.
Mambo “Mumbo” Wing Sauce - ½ cup ketchup, 2 tablespoons white vinegar, 1 tablespoon water, 1 tablespoon brown sugar, 2 teaspoons soy sauce, 2 to 3 teaspoons Tabasco, and 1 teaspoon paprika.
Sesame Ginger Wing Sauce - Combine ½ cup hoisin sauce, 2 tablespoons rice wine vinegar, 2 tablespoons soy sauce, 2 teaspoons Louisiana hot sauce, 1 teaspoon ginger paste and 1 teaspoon sesame oil in a small bowl and mix thoroughly. Garnish with toasted sesame seeds before serving.
Teriyaki Wing Sauce – Mix ¼ cup rice wine vinegar, ¼ cup brown sugar, 2 tablespoons soy sauce and ½ teaspoon ginger paste and , ¼ teaspoon onion and garlic powder in a small saucepan and bring to a boil. Remove from heat and adjust seasonings as necessary.
