I love wings, especially from Wingers. They're just the right blend of sweet and spicy. When I moved to Texas I struggled to find another wing that had that same sweet and spicy balance. So I did what any sane person does. I came up with my own "Wingers" wings. But these puppies are baked not fried. But still crispy and delicious!
Let's get started!
PARTY PORTIONS!
I only ever make wings for large get-togethers, so you may want to cut this recipe in half depending on how many you're feeding. The extra sauce keeps great in the fridge.
Ingredients:
WINGERS SAUCE:
1 1/2 c. brown sugar
1/4 c. water
2 Tbsp. honey
3/4 c. plus 1 Tbsp of REDs hot sauce (no other brand achieves the same flavor. Needs to be orginal and NOT the wing sauce)
Bring all ingredients to a boil in saucepan. Let boil for 3-5 minutes until sauce is syrup consistency.
WINGS
24-60 wing portions
(I prefer fresh. But frozen works, just let them thaw completely before starting). De-feather, if needed.
If you live near an HEB, this is the wing I buy. We only do wing portions (they sell a mix of wings and drumsticks). My family is only so so on drumsticks, so we just get wings. But do what your family loves!
Bake skin side down on a cookie sheet at 450 degrees for 35-50 minutes (depends on your oven). I like to bake mine the first half on a low oven rack to help with the crispy, then shift up to my normal middle rack for the remaining time.
Do not flip or shift wings on the pan while baking. That will ruin the crisp.
Wings are done with they are lightly golden brown on top (more like a granny who spent too many summers tanning), like so.
Let cool on pan for five minutes. Then use a thin metal spatula to scrap off pan. DON'T USE a plastic spatula, or your crispy side will stay stuck to the pan. If you have a cake decorating spatula - that works great!
Toss in wingers sauce or leave plain with a little of your favorite season salt (that's my picker eaters preference).
So, so yummy.
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