Line a baking sheet with aluminum foil and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag and shake to mix. Make sure your chicken wings are completely dry (I dried mine off with a paper towel) and add the chicken wings to the bag. Seal the bag and toss until well coated with the flour mixture.
Place the wings onto the prepared baking sheet and place into the refrigerator. Refrigerate at least 1 hour (this will make your wings not "soggy". If I am in a hurry, I will stick them in the freezer for about 20 minutes).
Preheat oven to 400 degrees F.
Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly. I like to pour more franks red hot over wings after taking out of oven.
Serve with your favorite dips (we love ranch dressing) or eat plain- they are delicious either way!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (817g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 1673 (68%)|
|Amt Per Serving||% DV|
|Total Fat 185.9g||248 %|
|Saturated Fat 84.5g||422 %|
|Monounsaturated Fat 60.8g|
|Polyunsanturated Fat 23.6g|
|Cholesterol 690.6mg||213 %|
|Sodium 1837.9mg||63 %|
|Potassium 1105.9mg||29 %|
|Total Carbohydrate 73.2g||22 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 70.2g|
|Protein 117.4g||168 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2451
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