Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes. If you don’t think you love chicken wings, you probably just never found the right sauce. There are so many amazing flavor options, that you are sure to find one to love! Buffalo sauce or barbecue sauce is standard, but we are huge fans of honey garlic and salt and vinegar! No matter how you dress them, you’re going to love them!
Fresh vs. Frozen Wings
We prefer to always use fresh wings, however, we know how convenient it is to keep a bag of frozen wings on hand at all times. If you’re going to use frozen wings, let them thaw in the fridge overnight before baking, and make sure to pat them dry really well. You don’t want that extra water content
What to serve with chicken wings:
Traditionally, you would want carrot sticks and celery on the side, and we are not ones to mess with tradition. There is also a hot debate on ranch vs bleu cheese as a dipping sauce. Whichever you prefer, we won’t judge.
Short on time? Try our “cheater” method:
If you are short on time making refrigeration for 12-24 hours impossible, we’ve got you covered. You can bake that at a super low temperature to dry them out before then blasting them with heat to finish cooking through. So, rather than refrigerating your wings at all, preheat your oven to 250 degrees Fahrenheit and bake for approximately 45 minutes – 1 hour. At that point, remove your wings from the oven, and increase the oven temperature to 425 degrees. Once it is at temperature, add your wings back in and bake for an additional 30-45 minutes, following the standard baking time suggested in the recipe, or until your wings are to an internal temperature of 165 degrees Fahrenheit.
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