|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||20%|
|Saturated Fat 5g||25%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is a go-to recipe for chicken wings or drumettes. The herb and flour coating makes them crisp up nicely in the oven, and the homemade hot, buttery sauce is amazing. Add extra cayenne pepper to the sauce if you like them super hot.
These spicy, great-tasting chicken drumettes are perfect for parties, tailgating, picnics, or everyday meals. Baking makes them a little lighter than the deep-fried versions and easier to make, too. Feel free to use trimmed, cut-up chicken wings in this recipe.
Enjoy these as a snack by themselves with celery and your favorite dip, or make some homemade crispy french fries or corn on the cob.
- For the Chicken:
- 3 tablespoons hot sauce
- 3 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 3 pounds (about 20) chicken drumettes
- 3/4 cup all-purpose flour
- For the Sauce:
- 6 tablespoons butter
- 1/2 cup hot sauce
- 1/4 teaspoon ground cayenne, or more
- 1 tablespoon apple cider vinegar
- Few drops Worcestershire sauce
- Serving suggestion: blue cheese or ranch dip, celery sticks
Note: while there are multiple steps to this recipe, this baked chicken drumettes or wings dish is broken down into workable categories to help you better plan for preparation and cooking.
Make the Wings
Gather the ingredients.
Heat oven to 400 F. Line a large baking sheet with foil and spray generously with nonstick cooking spray.
In a food storage bag, combine the 3 tablespoons of hot sauce with vegetable oil, salt, pepper, and garlic powder. Add the drumettes and toss to coat.
Put the flour in another bag or a bowl and add the wings, a few at a time, and toss or shake to coat well. Arrange on the baking sheet.
Bake for 30 minutes.
Using tongs, turn each wing piece over. Return the chicken wings to the oven and bake for 30 minutes longer.
Make the Sauce
Gather the ingredients.
Meanwhile, in a small saucepan, combine the butter, 1/2 cup of hot sauce, cayenne pepper, vinegar, and Worcestershire sauce. Cook over medium heat, stirring until the butter is melted and the sauce begins to simmer. Remove from the heat and set aside.
Remove the wings from the oven and transfer to a large bowl. Pour the hot sauce mixture over the wings and toss gently to coat thoroughly.
Serve as an entree or snack with blue cheese dip, ranch dressing, other dips, and some celery sticks.
- Use hot sauce such as Texas Pete or Frank's for heat.
- Wings or drumettes will work for this recipe (or a combination of both).
- Blue cheese or ranch are classic dips to serve with hot chicken wings, but a nice peanut sauce is also a fun option.
- This recipe can be doubled, with the drumettes split up between two baking sheets, if you're feeding a big crowd.