Jimmy and I are a huge fans of chicken wings, especially when they are baked or grilled. The kids are slowly getting to like them. I love things are spicy with a little bit of sweetness, so these wings are a great twist to the traditional buffalo wings.

I get wings from my our local butchers market and they are great about giving us mostly flats. I don’t really like the drumstick wings, so I only eat the flats. So don’t be afraid to ask for more of drums or flats, depending what you prefer.

Start by rinsing the wings off with cold water and patting them dry with a paper towel. Next I always season my wings with salt, pepper, garlic powder and onion powder. This adds such a flavor to the wings, one that you can when it is skipped. Plus to me it helps the skin crisp up a little bit. I start cooking the wings without any sauce. I want the seasoning to do its things first, add flavor to the chicken wings. Make sure to flip the wings halfway through the first 30 minutes. So while the wings are cooking, I start making the sauce. After the wings have cooked for 30 minutes, brush the wings with the sauce, reserving about 1/2 cup to use when they are done. Bake for another 15 minutes or until an internal temperature reaches 160. See my tips for crispy wings. Serve with blue cheese or ranch.

Cheers to go a good football season!!

Love from my Kitchen to your Kitchen ????

Billie-Jo

Ingredients

• 18 wings
• ½-1 tsp salt
• ½ tsp pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• Hot Honey Sauce-6 tbsp unsalted butter, ⅔ cup buffalo sauce, ⅓ cup honey, dash of salt

Directions

1. Preheat the oven to 400. Line a tray with parchment paper. 
2. Rinse the wings off with cold water and pat them dry with a paper towel.
3. Mix the salt, pepper, garlic, powder and onion salt together to make a rub. Rub the seasoning on the wings on the prepared tray. 
4. Bake the wings for 30 minutes or grill for 30 minutes. Flip the wings halfway through.
5. While the wings are baking in the oven or on the grill, make the sauce.
6. After the 30 minutes are up, pull the wings out of the oven and pour most of the sauce over the wings. Try to coat each wing as best as possible. Save about ½ cup or so for the wings when they are done. Finish cooking the wings for 10-15 minutes. Wings are done when an internal temperature reaches 160. If they reach 190-200 the meat will come off the bones easier, this is the way we like it. 
7. Let the wings sit for 5 minutes before serving.

Tips & Recommendations

We love wings that are juicy and easy to fall off the bones.

My tips for telling when wings are done without an internal thermometer. First wings are drums and flats as we call them, Drums take longer to cook than flats because of the thickness of them. Wings start to crisp up on the skin and the meat starts to pull away from the bone.

Hey there!!

I’m Billie, a recipe creator, food photographer, a girl that just loves to be in the kitchen and a travel lover.

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