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. Feel free to use trimmed, cut-up chicken wings in this recipe.
- 3 pounds chicken drumettes, about 20
- 3 tablespoons hot sauce, such as Texas Pete or Frank's
- 3 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 3/4 cup all-purpose flour
- 6 tablespoons butter
- 1/2 cup hot sauce, such as Texas Pete or Frank's
- 1/4 teaspoon ground cayenne, or more
- Few drops Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 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 1/2 teaspoon of garlic powder. Add the drumettes and toss to coat.
- Put the flour in another bag and shake the wings, a few at a time, to coat well. Arrange on the baking sheet.
- Bake for 30 minutes; remove the pan from the oven.
- Using tongs, turn each wing piece over. Return the chicken wings to the oven and bake for 30 minutes longer.
- Meanwhile, in a small saucepan, combine the butter, 1/2 cup of hot sauce, cayenne pepper, Worcestershire sauce, and the vinegar. Cook, 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.
|Nutritional Guidelines (per serving)|
|Total Fat||15 g|
|Saturated Fat||5 g|
|Unsaturated Fat||6 g|
|Dietary Fiber||0 g|