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Baked Hot Chicken Wings – Appetizer Recipe

If you like hot chicken wings, but your stomach does not tolerate the deep fried wings you find in most places, this recipe is for you.  I made these for my last gathering and they earned a high mark.

You are also in charge of the flavor; you can make them as mild as you like, or as hot as you like.  I personally like mine on a milder side, and not too much sauce.  Also, I make sure my wings are clear of any lingering feathers, or extra pieces of fatty skin.

Another nice thing about this recipe is that you utilize all the parts of each wing.  The two larger pieces (drummettes and wingettes ) are used for this appetizer, and the wing tips are used to prepare a nice soup stock to use now, or to freeze it for a later use.

Ready made wings are quite expensive these days.  In some places a wing section may cost close to $2 each.  My total cost of the ingredients for this recipe was under $20, and I also have soup stock as a bonus.

This recipe yields 30 wing pieces.

Baked Hot Chicken Wings – Recipe

Baked Hot Chicken Wings – Recipe

Ingredients

  • 6 lbs. of whole chicken wings
  • 1 cup Cayenne Pepper Sauce
  • 2 Tlbs. Catch up
  • 1/2 cup butter, melted
  • 1 Tlbs. Garlic powder
  • 1 bay leaf
  • soup stock
  • 2 large carrots, cut up
  • 2 celery stalks, cut up
  • 1/2 onion
  • Salt and pepper to taste

Instructions

  1. Clean wings of any lingering feathers, and trim off any extra fatty skin.
  2. Using kitchen scissors cut each wing at a joint, into 3 section.
  3. Set aside all pieces.
  4. Fill a stock pot halfway with water, add a bay leaf and all the wing pieces.
  5. Cook to a boiling point, scooping off and discarding any foam forming the surface of the water..
  6. Turn down the heat, and simmer for about 20 minutes, and continue to remove any additional foam.
  7. Remove only the two larger parts of the wings, and arrange them on a baking pan lined with lightly greased foil paper.
  8. Leave the wing tips in the pot, and set aside for now.
  9. Sprinkle the wings with garlic powder.
  10. Bake in a preheated over at 375 degrees F for 15 minutes.
  11. Turn wing over, and bake another 15 minutes, or until slightly golden.
  12. Remove wings from the pan and place them in a large bowl.
  13. In a medium saucepan, heat the butter with the cayenne sauce, catch up, and 1 Tlbs. of garlic powder.
  14. Pour sauce over the wings, and toss gently, to cover evenly.
  15. Serve hot with celery stalks and blue cheese sauce, or dressing.
  16. soup stock
  17. Turn the heat back on under the soup stock pot with the wing tips.
  18. Add 2 carrots and 2 celery stalks, cut up to chunks, then add 1/2 onion.
  19. Bring to boil, and simmer for another 30 minutes, then remove the wing tips and toss away.
  20. Remove the bay leaf, onion pieces and celery.
  21. Use your stock for soup, or cool and freeze for a later use.
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