INGREDIENTS NEEDED FOR DISH:
12
Chicken Wings (trimmed)
2 tbsp Olive Oil
1
tbsp Garlic Salt
1 tbsp Sea Salt
1 tsp Granulated Garlic
1 tsp Chili Powder
1 tsp Smoked Paprika
1/4 tsp Cayenne Pepper
3
tbsp Buffalo Sauce (Franks)
1
cup All Purpose Flour (or enough to coat wings entirely)
EQUIPMENT NEEDED FOR
DISH:
1
gallon Ziplock bag
Cooking
Spray
Baking Sheet
THOROUGH RECIPE /
BREAKDOWN OF HOW YOU WILL PREPARE AND COOK DISH:
Heat Oven to
425 degrees. Add Chicken wings to
ziplock bag along with oil and mix. Add all dry seasonings to a bowl and stir together then add to bag and mix again to coat. Next add Buffalo Sauce and mix until all wings are thoroughly
coated. Finally, add flour to the bag and shake for 30 seconds. Gently remove one wing at a time from the bag
shaking as much access flour as you can and place on thoroughly greased cookie
sheet. Line wings on the cookie sheet so
that they are close, but not touching.
Once all of the wings are on the sheet, spray each wing with cooking
spray (tops only). Bake in 425-degree
oven for 30 mins then turn wings over.
Return to over for another 30 mins or until crispy. Move wings to bowl and add any sauces desired
and toss (recommended with homemade Thai Chili sauce or buffalo sauce). Cool for 5 mins before serving.
SWEET CHILI SAUCE:
1/2
cup Sugar
1/2
cup White Vinegar
1/2
cup Water
2
tbsp Sambal (Ground Chili Paste)
1
tbsp crushed/finely minced Garlic
1
tbsp Corn Starch (mixed with 1 tbsp water to create “slurry”)
Over
high heat add sugar, vinegar, and water to sauce pot. Once sugar is dissolved add Sambal and garlic
and bring to boil. Once mixture reaches
boil add corn starch slurry and mix thoroughly.
Heat until desired consistency is reached (1-2 mins). Cool before serving.
