What makes my wings the best? Well, it is all in the method and my little secret spices- and I don’t fry them. Or add extra butter. Yup, I just season, slow braise, and then serve.
2poundChicken wingsI buy the big packages at my grocery store or Sams club with the whole wing still together
1bagFrench's mild Chicken wing spices
1bagFrench's hot Chicken wing spices
2tablespoonscayenne pepperdivided ** reduce to 1 teaspoon for medium, 1/2 teaspoon for mild
2tablespoonsred pepper flakesdivided
2tablespoonspaprikadivided
2tablespoonsof garlic powderdivided
Baking sheetslined with foil if you prefer
Instructions
Preheat your oven to 250 degrees while you toss 1/2 your chicken into one of the bags provided with your French's wing spices, as well as one tablespoon of each spice. Toss the remaining half in the other bag. Dump 1/2 mild and 1/2 hot spices in each bag with wings, close the bags, and shake.
Arrange the wings on a baking sheet, and let the wings bake for one hour.
After one hour, flip the bags over onto the other side, and increase the temp to 350, cook for another 30 minutes.
Next, open the bags (carefully- this will be very, very hot), and pour the wings and juices onto your baking sheet. Turn the oven up to 450, and bake for another 30 minutes, or until all of the "juices" reduce- flipping every 10 minutes or so (just be careful you don't pull the skin and wing off the bone, as they do stick a bit to the baking sheet. Slide your tongs under like a spatula before lifting to flip and you should be fine).
When done, slowly drizzle any remaining liquid left in the baking sheet over the wings for even more flavor.
Notes
I like to serve these in a big pie plate with celery and blue cheese (or ranch) nearby. Don’t forget to add a bowl next to them for guests to dump their spare wing bones!