Crispy Baked Chicken Wings
 These crispy baked chicken wings perfect for game day, parties, or anytime a wing craving hits! Ingredients For the Chicken Wings Salt 3 pounds chicken wings, split into drummettes and wings (tips discarded) 3 tablespoons vegetable oil 1 teaspoon chili powder 1 teaspoon ground cumin 1 teaspoon smoked paprika Salt 3 pounds chicken wings, split into drummettes and wings (tips discarded) 3 tablespoons vegetable oil 1 teaspoon chili powder 1 teaspoon ground cumin 1 teaspoon smoked paprika For the Buffalo Sauce (optional) 6 tablespoons unsalted butter, melted 6 tablespoons Frank's Red Hot Original Cayenne Pepper Sauce (or similar brand) 6 tablespoons unsalted butter, melted 6 tablespoons Frank's Red Hot Original Cayenne Pepper Sauce (or similar brand) Instructions For the Chicken Wings Preheat the oven to 450°F and set an oven rack in the middle position. In a large pot, bring 4 quarts of water and 1 tablespoon of salt to a rapid boil. Add the chicken wings, return to a boil, and boil them for 7 minutes. Drain the wings thoroughly in a colander. Place the wings on a 13 x 18-inch baking sheet. Using a wad of paper towels, blot the wings as dry as possible (wipe off any moisture from the baking sheet, too). Drizzle the oil over the wings and sprinkle with 1 teaspoon salt, the chili powder, cumin, and smoked paprika. Toss with a rubber spatula until the wings are evenly coated. Bake for 15 minutes, then remove the pan from the oven and, using tongs, flip the wings over. Return to the oven and bake for about 10 minutes more, or until the wings are crispy all over. Transfer the wings to a serving platter and serve with the Buffalo sauce on the side, if desired. Preheat the oven to 450°F and set an oven rack in the middle position. In a large pot, bring 4 quarts of water and 1 tablespoon of salt to a rapid boil. Add the chicken wings, return to a boil, and boil them for 7 minutes. Drain the wings thoroughly in a colander. Place the wings on a 13 x 18-inch baking sheet. Using a wad of paper towels, blot the wings as dry as possible (wipe off any moisture from the baking sheet, too). Drizzle the oil over the wings and sprinkle with 1 teaspoon salt, the chili powder, cumin, and smoked paprika. Toss with a rubber spatula until the wings are evenly coated. Bake for 15 minutes, then remove the pan from the oven and, using tongs, flip the wings over. Return to the oven and bake for about 10 minutes more, or until the wings are crispy all over. Transfer the wings to a serving platter and serve with the Buffalo sauce on the side, if desired. For the Buffalo Sauce In a small bowl, whisk together the butter and hot sauce. The sauce will solidify as it cools; reheat if necessary. Make-Ahead Instructions: Once fully cooked and cooled, baked wings can be stored in an airtight container in the fridge for up to 3 days. When you’re ready to serve, reheat them in a 350°F oven, spreading them out on a baking sheet. Start checking them at 15 minutes to make sure they’re heated through and crispy again. In a small bowl, whisk together the butter and hot sauce. The sauce will solidify as it cools; reheat if necessary. Make-Ahead Instructions: Once fully cooked and cooled, baked wings can be stored in an airtight container in the fridge for up to 3 days. When you’re ready to serve, reheat them in a 350°F oven, spreading them out on a baking sheet. Start checking them at 15 minutes to make sure they’re heated through and crispy again. Nutrition Information Powered by Per serving (6 servings) Calories: 499 Fat: 37 g Saturated fat: 10 g Carbohydrates: 1 g Sugar: 0 g Fiber: 0 g Protein: 40 g Sodium: 546 mg Cholesterol: 252 mg Per serving (6 servings) Calories: 499 Fat: 37 g Saturated fat: 10 g Carbohydrates: 1 g Sugar: 0 g Fiber: 0 g Protein: 40 g Sodium: 546 mg Cholesterol: 252 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.