Wing Night Wednesday was always one of Wonderful Husbands nights to go out when we were dating. The local bar has some of the cheapest, tastiest wings we have ever had. Even now, a pitcher of Angry Orchard, and a dozen of boneless honey bbq wings sounds delicious. However, we can’t eat like that anymore, and they frown on taking six month olds into bars.
We don’t own a deep fryer, and I don’t really want to invest in one because dipping things into boiling hot oil seems not only unhealthy, but pretty dangerous as well. I can’t even handle putting a casserole dish into the oven without burning my hand, I don’t want to think about the new horrors I would find by using a deep fryer.
Up until now, Wing Night Wednesday in our house has consisted of some type of chicken. BBQ chicken sandwiches, lemon pepper chicken breasts, stuffed chicken, you get the gist of it. But Wonderful Husband is a big wing man and I really wanted to surprise him with some chicken wings. Good old Pinterest helped me out as always.
I found the recipe on Hip2Save, but as usual, I had almost nothing to follow the recipe provided. I figured that I could at least follow the general directions.
I thawed out all of the chicken wings and washed them off with warm water. Patted them dry with a paper towel and then put them in a big bowl. I sprinkled generous helpings of Tastefully Simple Garlic Garlic, Pampered Chef Maple Herb, salt, pepper, and a tiny bit of cayenne pepper. Then I put the lid on the bowl and shook them up really well. I spread them out on a foil lined baking sheet and popped them in the oven for 20 minutes at 350. I flipped them and gave them another 20 minutes. While they were baking I asked Wonderful Husband what type of sauces he wanted. He picked buffalo, BBQ, and garlic Parmesan.
Here they are right before they went into the oven.
I used Franks Red Hot for the buffalo, Sweet Baby Rays for the BBQ with some water added to make it easier to dip, and melted butter with minced garlic and Parmesan for the garlic parm. When the wings came out of the oven I carefully dipped a few wings in each sauce. I put the wings back in the oven for 5 or 10 more minutes while I finished getting the rest of the food ready for dinner.
Wonderful Husband said they were pretty good. He had heart burn for three days following so I am assuming they were on par with the bar wings that normally make him sick the next couple days as well. I thought they were ok, the skin was a little soggy so next time I may remove it, or I may try shaking them in baking powder which I read will help make them crispier. The sauce/seasoning mixture was really yummy so I may even try that on regular chicken breasts or boneless wings in the future. I am not a big bone-in meat person so it is hard for me to really judge. The taste was good though, and WH was happy so I will call it a win.