Wings aren't just for game day, anymore. They can be a small or occasional part of a protein-heavy diet, especially if you make them at home, like we're about to.
Take a look at those drumsticks up there. They're much larger than your typical wing joint wings, and they're not fried in oil. You don't need a masters degree to make them either! As I like to say in all of my articles, if I can make it, anybody can.
Here's all that you need:
-5o minutes (10 prep/40 cook)
-Flour/breadcrumbs/baking powder (optional)
-Hot sauce/Buffalo sauce
I'm lucky enough to have a girlfriend from outside Buffalo (some would say lucky to have a girlfriend at all. That's not true. I can cook now). When we visit her pastoral homeland, I always make sure to grab some Anchor Bar sauce from the airport on the way back to Chicago.
(Not like, in a napkin or something. They sell the sauce in bottles.)
But I also hate overly saucy wings. Not hate, hate. I just love them less than the "dry rub" variety, and that's what we're doing here almost, just much simpler, and with a little artistic twist at the end that's going to give these wings a kick.
Cook those wings
Here's what you do. Preheat oven to 425 degrees, then wash and pat dry your drumsticks. Put them in a bowl and season with salt and pepper. Pour in about a tablespoon of hot sauce per drumstick and mix them around until they're all lightly coated.
Pour your flour into a large zip-loc bag or whatever you can find (I used a big tupperware container), and then drop in the wings and shake them around until they're fully coated. These should look great at this point!
I arranged my drumsticks on a little oven rack I put on top of a cookie tray covered in tin foil, just to make cleanup easier. More importantly, the rack will allow the hot air to fully go around the chicken, resulting in an evenly cooked, crunchy bite.
Make sure to spray some butter/oil. That's what we're replacing the vat of sizzling oil with here. I just gave these wings a five second zig zag spray and turned them over and did it again. That's only about 90 calories, too.
Place in the oven for 25 minutes, turning halfway with tongs.
One trick is to point the wider part of the drumstick to the outside of the rack.
Step 3 (optional)
Take it up a notch
With 10 minutes left to go in the oven (so 15 minutes in), take out the wings and drizzle some of the hot sauce onto the drumsticks, which should be looking almost cooked through but the crust still slightly moist (return wings to oven for a final 10 minutes of cooking). This will give your wings delicious looking stripes of burnt red and is a great finishing touch for your taste-buds as well.
Let stand for 10 minutes and serve.
Simple as that. And you thought you couldn't do this.
(Imagine this with some buttermilk ranch drizzled across the top. Or don't. Either way.)