Extra crispy oven baked chicken wings are a must for game day parties and playoff snacking! These tongue tingling wings are baked in the oven then dipped in a honey-bourbon mixture that is lusciously sweet and spicy and baked to a sticky glaze. Convection oven instructions included.
Cover a large baking sheet with foil and spray with cooking spray.
Bourbon Sauce
Blend the sauce ingredients.
Simmer over low heat, stirring often, until thick – about 30 minutes.
Turn the burner off and let the sauce stand while you’re making the wings. It will thicken.
Wings
Disjoint the wings and separate the drumettes from the wingettes OR leave them whole as I have here.
Blend the flour, Tony Chachere’s seasoning, and smoked paprika in a bowl.
Blot the wings with paper towel to dry.
Dip the wings into the flour mixture until thoroughly coated.
Arrange them in a single layer on the baking sheet.
Place the baking sheet in the preheated oven.
Cook for 15 minutes, watching carefully so they don’t burn.
Turn the wings and cook 20 to 30 minutes more, watching carefully.
Remove from the oven and dip the wings into the sauce. Be careful, they're hot!
Place the sauce covered wings back on the baking sheet.
Cook for 5 minutes more, or until an instant read thermometer registers 160F-165F.
Remove from oven and let stand for 5 minutes.
Chicken Wings in a Convection Oven
Set the temperature of the convection oven to 375°.
Add the wings and cook for 35 to 40 minutes, turning about halfway through. Check them often.
Always check and make sure the internal temperature is at least 160° before removing from the oven. Let the chicken sit on the counter for 5 minutes so that the temperature has a chance to raise to a safe 165°.
Notes
I did not disjoint the wings for this recipe. One serving =3 whole wings or 6 disjointed ones.Storage:Store the leftover wings in an airtight container, like a sealable plastic bag. Refrigerate them for three to four days. Tips
Be sure to dry the wings by patting them with paper towels or the coating won't stick well.
Add the flour and seasoning ingredients to a paper bag and shake. It's an easy way to get the coating on evenly.
Let the wings rest on the baking sheet for a few minutes before baking if you have time.
Baking them on a rack over the cookie sheet will help them stay crisper.
To Make Boneless WingsIf you've every had "boneless chicken wings" you probably know that the chicken used is skinless, boneless breast or thigh meat. It's an easy exchange.
You'll want to slice the chicken in strips a little wider, and about as long as, your finger.
Pat it dry and roll it in the spice mixture.
Let it sit for several minutes and then roll in the spice mixture again.
Bake, checking the internal temperature after 15 minutes and then keeping an eye on it.