Let's talk chicken. Specifically, hot chicken wings.
These wings are a favorite in our household. They hit all the notes, delivering on every important S-word: Sweet, Savory, Salty, Smoky and finally Spicy. Somethin' To Cry About has delay on its heat payload, clocking in at about 5 to 10 seconds after that first bite. That first wing is ambrosia, that sixth wing has you hurtin'.
We hope you enjoy that burn as much as we do!
Here's how we do it:
Spicy Baked Wings
Dry Rub Edition
- 4 lbs fresh chicken wings, separated.
- 2 tbsp of neutral oil, such as canola or grapeseed.
- 1 4 ounce bag of Somethin' To Cry About.
- A large bowl.
- A baking sheet, preferably with a grate insert.
- A pair of food grade gloves.
- Some aluminum foil.
- Preheat your oven to 400 degrees.
- Line your baking sheet with aluminum foil. This will help in the cleanup.
- If you have a baking sheet with a grate, place it in the baking sheet and set it aside. If you do not, apply a thin layer of oil to the foil lined pan to prevent sticking.
- If the wings are whole, separate them at the joint using a pair of shears or a sharp knife. The desired outcome is a set of drums and flats.
- In your mixing bowl, combine wings and oil to coat.
- Apply the rub to the wings, using your gloved hands to massage in the spice blend. Be sure to coat evenly. Do not touch your eyes or anything else before washing your hands.
- Spread the wings on the baking sheet.
- Bake wings for 45 minutes.
- Serve hot and enjoy!