Some of the best wings I've eaten are baked and not fried. I am a big fan of wings that have been marinated and fall off the bone. These fall-apart tender wings will slide right off the bone. They are crispy but still moist, not at all stringy or dried out and these really burst with flavor. Italian herbs with butter make them one of my favorites!
Italian Butter and Garlic Herb Wings Baked
1 bag of frozen wings thawed or fresh around 4 pounds
1 teaspoon garlic powder
2 cloves minced garlic
1/2 teaspoon chili powder
3 tablespoons lemon juice
3 tablespoons olive oil
1/4 teaspoon cayenne pepper (optional)
Mix everything together except the wings in a large bowl. Add the wings to coat evenly. Place in the refrigerator for 3 hours or overnight.
Bake at 400 degrees hot oven on greased foil or parchment paper until crispy around 1 hour or more. When crispy and browned, coat with 1/2 the butter and herb sauce. Bake for around 10 minutes pour the rest of the sauce over the wings to soak in the butter and garlic herb sauce (see recipe below) and serve.
Sauce for Cooked Wings:
1 stick butter (1/2 cup butter)
3 teaspoons minced garlic in olive oil
1/2 teaspoon garlic powder
1 tablespoon assorted chopped fresh herbs, parsley, basil, rosemary, oregano
salt and pepper to taste
Melt butter, then mix the seasonings with herbs, set aside.
More Wings flavors?
Parmesan Garlic
1/2 cup butter melted
1 teaspoon granulated garlic
1/2 teaspoon salt
1/4 teaspoon black pepper freshly ground
1/2 cup parmesan cheese grated
Spicy Garlic
1 cup Frank's wing sauce
1/3 cup oil
1 teaspoon sugar
1 teaspoon granulated garlic
1/2 teaspoon black pepper
1/3 teaspoon cayenne pepper
1/2 teaspoon Worcestershire sauce
Hot Wing Sauce
1 cup Frank's wing sauce
1/3 cup oil
1 teaspoon sugar
1 teaspoon or more to taste cayenne pepper
1/2 teaspoon granulated garlic
1/2 teaspoon Worcestershire sauce
1/8 teaspoon black pepper
2 teaspoon water
2 teaspoons cornstarch
Heat in a small saucepan. Pour over wings.
