I love chicken wings. LOVE chicken wings. Is there anything better while watching a football game and drinking a cold beverage? Nope- for me, it’s pretty much all about wings. So if you are looking for the perfect Superbowl snack, (or meal), look no further- I am sharing my not-so-secret recipe for the best wings ever.
What makes my wings the best? Well, it is all in the method and my little secret spices- and I don’t fry them. Or add extra butter. Yup, I just season, slow braise, and then serve. They come out fall off the bone tender, with crispy skin, tons of flavor- and outside of pouring wings in a bag, shaking, and tossing in the oven- you really aren’t doing much work. Sure, I am leaving the heavy lifting to French’s- who did NOT sponsor or know about this post in any way, shape or form– but I’ve found my method works much better than they suggest. I get so many people asking my secret, I want to share it with you!
For these to-die-for wings, you’ll need:
2 pound Chicken wings (I buy the big packages at my grocery store or Sams club with the whole wing still together)
1 bag French’s mild Chicken wing spices
1 bag French’s hot Chicken wing spices
Baking sheets, lined with foil if you prefer
Preheat your oven to 250 degrees while you toss 1/2 your chicken into one of the bags provided with your French’s wing spices. Toss the remaining half in the other bag. Dump 1/2 mild and 1/2 hot spices in each bag with wings, close the bags, and shake. Place onto a baking sheet, and let the wings bake for one hour.
After one hour, flip the bags over onto the other side, and bake for another hour at 250.
Next, open the bags (carefully- this will be volcanically hot), and pour the wings and juices onto your baking sheet. Turn the oven up to 450, and bake for another 30 minutes, or until all of the “juices” reduce- flipping every 10 minutes or so (just be careful you don’t pull the skin and wing off the bone, as they do stick a bit to the baking sheet. Slide your tongs under like a spatula before lifting to flip and you should be fine).
Serve hot, with blue cheese and celery sticks! Enjoy!