Dragon Wings

 

Ingredients:

  • 2 lb chicken wings
  • 1 tsp salt
  • 2 tbsp baking powder
  • 1/2 tsp pepper
  • 1 tsp paprika
  • 1/2 tsp thyme
  • 1/2 tsp oregano
  • 1/4 tsp cayenne
  • 1/2 tsp onion powder
  • 2 tsp garlic powder 
  • 3/4 cup butter
  • 2 tbsp brown sugar
  • 3/4 cup Frank's RedHot Sauce (can substitute with a different hot sauce) 

Instruction:

  1. Preheat oven to 450 F
  2. Line a baking sheet with tinfoil and place a wire rack on top, brushing it down with oil
  3. Put some paper towel and and place chicken wings on top. Pat the wings down with paper towel until dry
  4. Transfer chicken wings to a large bowl
  5. In a smaller bowl,  combine  1 tsp salt, 1/2 tsp pepper, 2 tbsp baking powder, 1/2 tsp onion powder, 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp thyme, 1/2 tsp oregano, 1/4 tsp cayenne
  6. Sprinkle seasoning over wings and toss in bowl to coat
  7. Transfer wings to wire rack, making sure they're separated
  8. Bake in oven for 25 min
  9. While baking, make buffalo sauce by heating a small pot on med-low
  10. Add 3/4 cup butter and allow to melt
  11. Once melted, add 2 tbsp brown sugar and 1 tsp garlic powder, stirring to combine
  12. Pour in 3/4 cups hot sauce. Stir to combine and heat until bubbling. Remove from heat
  13. Once wings are ready, remove, flip, and bake another 10 min
  14. Toss wings in buffalo sauce to coat 

Yield: 2 lbs of wings

Source: Same place as the beef enchilada recipe, I still need to ask my brother

Tips:

The creator of this recipe uses an air fryer, although he wrote this for the oven to make it more accessible. My brother made these in our air fryer as well. I'm pretty sure that you can swap one for the other so long as you make sure the temperature is the same.

Original recipe called for 1 kg of wings, which I scaled down slightly to 2 lbs just to put it in a format that's more familiar to me. Similarly, it called for 1/6 tsp cayenne. We have 1/8 and 1/4 measurements. I scaled slightly up because we're generally a heat-friendly household. It also called for 1 1/2 knobs of butter, which is a measurement I wasn't aware of. I looked it up, and it's apparently an intentionally imprecise term, although most people estimated it to be around 2 tbsp. Since the original recipe seemed to give a precise amount, I made an attempt to convert it.

Description:

My brother made these since he's been staying at our place. I think this is the first wing recipe on this blog, and I think I've got an objectively wrong opinion regarding this food item. You see, I prefer drums over flats. 

I've heard the flats people make compelling arguments about how they actually have more meat, and they aren't awkward if you pop one of the bones out first. I understand this, but I just like eating rotisserie-style, and having mid-size bites instead of nibbles or gulps.

It's okay that I have this wrong opinion. Because there's a saying that every perfect couple has one that likes drums and the other flats. And Lee-Anne likes flats. 

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