chicken wings

Ingredients

• 2 pounds chicken wings, separated at the joints
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon cayenne pepper (optional)
• 1/2 cup hot sauce (such as Frank's RedHot)
• 1/4 cup butter, melted

Instructions

1. Preheat oven to 400°F (200°C).
2. Pat chicken wings dry with paper towels. This is crucial for crispy skin.
3. In a large bowl, toss the wings with olive oil, garlic powder, paprika, black pepper, onion powder, and cayenne pepper (if using). Ensure wings are evenly coated.
4. Arrange the wings in a single layer on a baking sheet lined with parchment paper.
5. Bake for 40-45 minutes, flipping halfway through, until the wings are golden brown and crispy.
6. While the wings are baking, prepare the sauce: In a small bowl, whisk together the hot sauce and melted butter.
7. Once the wings are cooked, transfer them to a clean bowl. Pour the hot sauce and butter mixture over the wings and toss to coat evenly.
8. Serve immediately.

Notes

• For extra crispy wings, bake on a wire rack set over the baking sheet.
• Don't overcrowd the baking sheet; this will steam the wings instead of baking them.
• To prevent burned wings, rotate the baking sheet halfway through cooking.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.