This evening I had one thought in mind.
Due to the Superbowl being upon us, everyone and their dog is talking about wings this week.
And I wanted some.
But there was one problem. I am kind of down on fried foods.
Not that I don’t like it..but my body doesn’t …so I decided I was going to set out and make some good baked chicken wings. But I think wings need to be crispy, tossed in sauce and then devoured with pleasure…
There is nothing worse than soggy wings, in my opinion…well except maybe soggy fruit..but that’s just one of my hangups.
While I couldn’t figure out a way to make these totally fat free, I did at least remove the frying process…and the consensus from the guys was…it was good. SO I wanted to share with you.
We started experimenting. I say “we” cuz once the menfolk realized we were making wings, they were all too eager to help..and kept asking when they could eat them.
We started out by using 3 pounds of chicken wings and drummies and patting them dry with paper towels.
This will help ensure nice crispy skin. Crank your oven up to 425º and make sure the oven rack(s) are in the top 1/3 of the oven. You’ll want your chicken up as close to the top as possible.
Now, measure out 3/4 cup of flour and 1/4 cup of corn starch into a gallon size freezer bag. Add in a teaspoon of salt, garlic powder and onion powder right in and also add in 1/4 teaspoon of pepper. Shake the bag a little to mix this stuff together.
Load about 6 of the wings/drummies into the bag, seal it up and shake it to coat them nice and evenly.
Line two baking sheets with either foil or a Silpat mat and take a brush or a paper towel and lightly brush it with canola or vegetable oil.
Then lay out your chicken wings/drummies, making sure to leave plenty of space around them so they can brown nicely on all sides.
Pop them into your oven on that top rack…I have a double oven so I did one in each.
Set the time for 20 minutes…then you’ll want to flip them over on the other side for another 20 minutes.
While those are baking, let’s make some sauce!
Sauce #1 – Mango Habanero Sauce – Take a cup of Mango Nectar (I found it in the juice section in cans). Pour it into a medium saucepan and add in 1 tablespoon of butter, 1/4 cup of Frank’s Redhot Original Cayenne Pepper sauce and 1/2 cup of honey.
Also add in 1/4 teaspoon of onion powder and some habanero sauce…I like El Yucatan brand and I found it by the other hot sauce at my market. Now I recommend being very careful with this. If you’re stupid, you stick your finger in it and taste it just to see how hot it is…and you will regret. Like I did…ahem.
Mix this all up and set it to simmer over medium-low heat on your stove to thicken up…about 7 minutes.
Sauce #2 Garlic Parmesan -Take 1/2 cup of butter and melt it over low heat in a saucepan. Add in a teaspoon and 1/2 of garlic powder, 1/2 teasoon of onion powder and a teaspoon of salt. Crack in 1/4 teaspoon of black pepper and 1/2 cup of grated parmesan cheese. Mix it all together and then remove it from the heat to thicken.
Sauce #3 Honey BBQ Sauce – Take one cup of your favorite BBQ sauce (our family loves Head Country BBQ!) and add 1/4 cup of Frank’s hotsauce and 1/2 cup of honey. Mix it all together.
So now that you have your three sauces ready, grab those chicken wings out of the oven.
Take the desired amount of one and dump them into a large bowl and ladle on some of the Garlic Parmesan Sauce.
Take the bowl and flip the chicken wings several times to coat them. (You can also just use tongs if you’re not “flipping” brave!)
Seriously, do these look like they missed out on frying?
Now repeat with your Honey BBQ Sauce.
These are my boys favorite. He coated them realllllll well.
And Mr. Wonderful? He was anticipating his favorite flavor…the Mango Habenero wings…He just flat dumped his right INTO the saucepan.
I think I’ve created two monsters in my house now. Now that these boys know we can make wings…
I’ll be making them all the time.
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