Roxy
Well-known member
Hot Wings:
2 cups all-purpose flour
1 tsp salt
1 tsp black pepper
2 tsps, cayenne pepper
40 to 50 chicken wings
1 bottle Frank’s hot sauce
¼ cup butter, melted
Bleu cheese dressing
Carrot and celery sticks
Preheat oven to 425.
Combine flour, salt, pepper and cayenne pepper in a plastic, sealable bag. Shake the wings 6 at a time until well coated. Shake off excess flour and place on a baking pan that has been sprayed with nonstick cooking spray. Bake at 425 for 35 minutes.
While chicken is baking, combine melted butter and Frank’s hot sauce; set aside.
When chicken has cooked for 35 minutes, remove from oven and brush sauce generously over wings. Return to oven for 10 minutes. Remove from oven and turn wings. Brush with sauce and return to oven for 5 minutes. Serve with bleu cheese dressing and carrot and celery sticks.
2 cups all-purpose flour
1 tsp salt
1 tsp black pepper
2 tsps, cayenne pepper
40 to 50 chicken wings
1 bottle Frank’s hot sauce
¼ cup butter, melted
Bleu cheese dressing
Carrot and celery sticks
Preheat oven to 425.
Combine flour, salt, pepper and cayenne pepper in a plastic, sealable bag. Shake the wings 6 at a time until well coated. Shake off excess flour and place on a baking pan that has been sprayed with nonstick cooking spray. Bake at 425 for 35 minutes.
While chicken is baking, combine melted butter and Frank’s hot sauce; set aside.
When chicken has cooked for 35 minutes, remove from oven and brush sauce generously over wings. Return to oven for 10 minutes. Remove from oven and turn wings. Brush with sauce and return to oven for 5 minutes. Serve with bleu cheese dressing and carrot and celery sticks.