Sunday, November 28, 2010

Crispy Baked Chicken Wings with Creamy Buttermilk Dipping Sauce

This technique is seriously, the best I've ever found for cooking chicken wings. Perfectly tender and crispy without the hassle of deep frying, I know I will make a convert out of you.

I have made my recipe purposefully mild. For more heat, increase the hot sauce.

For printable recipes click HERE.

  • 3/4 cup all-purpose flour
  • 2 Tablespoons Emeril's Creole Seasoning
  • 20 chicken wings
  • Half cup melted butter
  • 1 tablespoon hot sauce
  1. Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, and creole Seasoning into a resealable plastic bag, and shake to mix.
  2. Dry the chicken really well on paper towels. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour.
  3. Preheat oven to 400 degrees F (200 degrees C).
Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.

Serve warm with Creamy Buttermilk Dipping Sauce

Creamy Buttermilk Dipping Sauce
  • 3/4 teaspoon kosher salt
  • 3/4 cup buttermilk
  • 1 cup mayonnaise
  • 1/2 teaspoon minced garlic
  • 2 teaspoons chopped fresh dill
Mix all ingredients together and refrigerate until needed.

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