My family loves to eat wings at least once a week, and definitely hot wings are on the menu every college game day. I am okay eating the fairly standard cooked wings smothered in the red sauce made from hot sauce (Texas Pete) and Frank’s Original Red Hot sauce mixed with butter. That is the way my husband likes them and that’s okay.
This recipe I’m about to share with you here for chicken wings makes those happy who don’t like the hot sauce and those who do. So we do a mixture and everyone can have their wings their way.
I know you are going to question a recipe that doesn’t have the quantities of ingredients listed, but I don’t measure in this recipe.
My sister-in-law is one of the best cooks I know. Ask her for a recipe, and you’ll get a “head” version straight from her noggin with no quantities to go by. My husband always says it is because she doesn’t want to share her special recipes, but knowing her, that is just absolutely not true. She and her husband would give you the shirt off their back if they thought you needed it.
The fact is, it is just how she cooks. She doesn’t prowl through recipe boxes; she’s been cooking for years and she knows her stuff. So anyway, just use your best judgement and don’t over salt.
From my ranch to yours, here is the recipe for Chicken Wings the Rancher’s Daughter Way!
We most always serve these up with Potato Skins. I'll make a note to post that recipe as well.
Ingredients
- Chicken Wings ( I usually make 2 family packs for 4 people)
- Butter
- Texas Pete
- Frank's Hot Sauce
- Chili Powder
- Red Pepper Flakes
- Zatarain's or Tony Chachere's Cajun Seasoning
- Cayenne Pepper
- Sea Salt
- Lawry's Seasoned Salt
- Garlic Powder
Instructions
- I buy the whole wings; we then cut off the tips and cut the remainder into two sections at the joint. So each wing turns into two (kind of). Discard the tips.
- I place the wings in a large bowl that has a lid because I plan to let these sit in the seasonings a while before cooking. You need a lid or your refrigerator and ice will smell and taste like chicken wings. Ewwww.
- I place all the spices on the counter, starting with the chili powder. The hot sauces and butter are for later.
- I sprinkle the wings with each of the seasonings. I don't dump it on heavily, but i make sure to cover them well. See above image to see how they look coated.
- Next stir the wings with a wooden spoon to expose the whites of the wings that didn't get seasoned. Sprinkle again with each of the seasonings.
- Usually after a 3rd pass I've got them coated pretty well.
- Put the lid on the wings and place in refrigerator.
- When ready to cook, place wings on a foil lined baking sheet.
- Cook at 350 degrees until done, about an hour depending on the oven.
- For those who don't like their wings coated in hot sauce, set some of the seasoned cooked wings aside. These are the ones I like.
- For the others, you'll need to make some hot sauce as follows.
- For every 3 tablespoons of hot sauce (I mixed the two together) add 2 tablespoons butter in a saucepan.
- Heat until butter melts.
- Place the wings in a bowl, pour the sauce over, and stir to coat.
- I usually make extra sauce to serve at the table because my husbands loves his doused in sauce.
- Serve with baby carrots, celery sticks, and ranch and/or blue dressing for dipping.
- Now, enjoy the ballgame!
