|Oven baked hot wings made with a buttery Louisiana hot sauce and garnished with sliced green onion and chopped jalapenos.|
Oven Baked Louisiana Hot WingsThis hot wing recipe came about when I happened to have a couple pounds of wings to use but wanted to do something different. I remembered back around St. Patrick's Day flipping through my copy of Food Network Magazine and seeing a St. Patrick's Day wing recipe. I know ... Wings? St. Patrick's Day? Well, in my opinion wings are great anytime, and though their wings were done with a green hot sauce for the upcoming holiday, I thought why can't I do a hot wing in the oven with regular ole Louisiana hot sauce? This was the result - another one to add to the wing collection and just delish!
I highly recommend using Reynolds Wrap Non-Stick Aluminum Foil when preparing wings in the oven.
Recipe: Oven Baked Louisiana Hot Wings©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 1 hour | Yield: About 4 to 6 servings
- 4 pound package of chicken wings
- Kosher salt and freshly cracked black pepper, to taste
- 4 tablespoons of butter, melted
- 1/4 cup of hot sauce (like Louisiana or Tabasco brand)
- 1 tablespoon of chopped pickles jalapenos, chopped
- 1 tablespoon of sliced green onion
- Carrot sticks and celery sticks, optional
- Bleu cheese or ranch salad dressing, for dipping
Preheat the oven to 375 degrees F. Disjoint and separate the wings if desired, reserving wing tips for another use. Place wings on an aluminum foil lined baking sheet with the fat (top) side of the wing facing up. Season the wings with the salt and pepper. Bake on the lower rack of the oven for 20 minutes. Turn over, top side down, season the other side, and return to the oven for 10 minutes longer.
Increase the heat to 425 degrees F. Remove the wings, brush with the hot sauce and butter, turn top side up, brush again and return to the oven on the middle rack; bake at 425 degrees for 10 minutes.
Continue to brush, turn and brush the wings for another 20 to 25 minutes or until done. Be sure to brush up from the drippings also.
Place a glass in the center of a serving platter and stand the carrot and celery sticks in the glass. Arrange the wings around the outside and sprinkle chopped jalapeno and sliced green onion over them. Serve with ranch or bleu cheese dressing for dipping.
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