These baked chicken wings may take some time to cook, but they go together quickly and there’s very little cleanup. When I tested then, I covered the baking sheet with parchment paper. The oil ran somewhat, which makes me think I might try aluminum foil that covers the edges next time, so the lining can be thrown away and the tray cleaned in a moment.
The recipe is also the most basic. Olive oil is the preferred oil to use, but you could also use flavored oils, such as a mix of sesame oil and olive oil (sesame oil is too strong to use on its own) for an Asian-influenced touch or peanut oil for its distinct flavor. I have used truffle oil with truffle salt, because of the earthy brilliance it takes on with crispy chicken skin.
Wait until the wings are baked before dressing the wings the way you like, including adding Frank’s Red Hot Sauce, if you want then spicy. You could also create a spicy dipping sauce for the wings.
Baked Chicken Wings
2 pounds chicken wings
Salt, to taste
Pepper, to taste
Preheat your oven to 350 degrees.
Line your baking tray with parchment paper or aluminum foil.
In a small bowl, mix wings and a little oil. You don’t want too much oil, so add it a splash at a time and coat. Then add salt and pepper to taste. (You could also use cayenne, if you want a spicy quality baked into the wings.)
Like the wings on your baking sheet.
Bake for about 45 minutes or until a thermometer inserted reaches a temperature of 165 degrees.
Remove from baking sheet and toss with sauce, if desired. Serve immediately.
Makes 2 pounds wings.
From John Griffin