Oven Baked Hot Wings
For all of the hot sauces and all of the flavors, all at once!
Ingredients
- 2 lbs chicken wings raw, skin on
- 4 Tbsp butter melted
- chicken rub to taste
- hot sauce of preference optional, and to taste
Instructions
- Lightly pat dry thawed and cleaned chicken wings with a paper towel, and dust thoroughly with chicken rub. (If you’re making lemon-pepper chicken wings, use that seasoning instead of the chicken rub)
- Place wings skin side up on an oven-safe wire rack Refrigerate for 1 hour.
- Preheat your oven to 425 °F with convection on (if you have that option).
- Brush the wings with melted butter using a silicone basting brush Take care to not brush off all of your seasoning. (You can always add more seasoning at this step if necessary)
- Bake for 35 minutes.
- Remove the wings and dab on hot sauce, brushing to coat evenly. This is also the time to add any cheeses if you’re making garlic Parmesan wings. Note: If you are not adding sauce to your wings, you still want to at least open the oven to allow steam to escape, this will help your wings stay nice and crispy.
- Bake 5-10 more minutes. Keep an eye on this stage, as some sauces can be prone to burning.
- Remove from oven and serve immediately. My favorite dipping sauces are ranch dressing, blue cheese dressing, and honey!
Notes
- It is highly recommended that you use the oven-safe wire rack for baking, otherwise your wings will be sitting in a pool of butter, chicken fat, and sauce, that will prevent proper crispiness.
- If you’re absolutely crunched on time, you can skip the refrigerator step, however allowing for the wings to sit in the fridge with the salty seasoning on it, allows the skin to dry out slightly. This allows the butter to be the main source of moisture, and you get more flavorful and crispier wings.