Chicken Wings! Who doesn’t love these little handheld babies?! You can often find Mini Me and me at Buffalo Wild Wings when The Hubby and his friends are down at Raven’s stadium taking in the home games. We love us some wings. In fact, I think wings for dinner is the most common request from Mini Me.
Chicken wings could not be easier to make – I think the sauces are the most complicated part.
I make wings a couple different ways depending on whether or not I just bought them at the grocery store or if I decide a couple hours before dinner to make them and they are stone-cold frozen.
If they’re fresh or already thawed:
- Cover a baking sheet with aluminum foil (easy cleanup!)
- spray with olive oil (Love my Misto!)
- Bake at 425 degrees F for 45 minutes. If the skin isn’t as crispy as you like, leave them in another 5-8 minutes, but watch them carefully so they don’t burn.
- Toss them in your sauce of choice (see below for a few ideas)
If they’re frozen and your Mini Me REALLY wants them for dinner that night:
- Put the frozen wings in a crockpot, add your favorite sauce option (see below for a few of ours) and cook them for 1.5-2 hours on HIGH. If you remembered early enough, you can also cook them 3-4 hours on LOW (that’s not usually how it happens to me though) 🙂
- Add a cornstarch slurry (2 Tbsp cornstarch, 2 Tbsp water, whisked together) about the last 15 minutes of cooking to thicken the sauce. If you don’t feel the sauce needs thickening, you can omit this step.
- Cover a baking sheet with aluminum foil (easy cleanup!), spray with olive oil (Love my Misto!), and add the chicken wings from the crockpot
- BROIL for 5-10 minutes to caramelize the sugars in the sauce and crisp up the skin. Be sure to watch them carefully so they don’t burn.
What’s your favorite BWW’s wing sauce? Mine are Mango Habanero and Dessert Heat. Do you have a technique or tip for making wings at home?