Oven Roasted Wings 4

I like sports where people hit each other. It’s fine if being the best requires a little skill, but what I really like is seeing raw athletic ability going head-to-head, in a best man win, caveman type of mentality.

I guess there’s no need to explain why I like football. Perhaps there’s no need to explain why I like wings either. They just to go together in that same pound-your-chest, eat-with-your-hands way.
Super Bowl is coming. These are pretty bomb. They’re easy and when there’s only one wing left, you might need to punch someone to make sure you get it. Caveman, RAAAWWW!

Oven Roasted Wings
Serves 4

12 Wings, trimmed and segmented at the joint
1 tsp salt
2 cloves garlic, minced
2 TBS butter
¼ cup hot sauce of choice
Blue cheese dressing (optional)

Place a steamer basket and 1-inch of water in the bottom of a pan, over high heat, cover and bring to a boil. Add wings to steamer basket, cover and steam for 10 minutes.

Layer two paper towels on a plate. Remove wings from basket and transfer to prepared plate. Refrigerate for 1 hour.

Preheat oven to 425 degrees. Toss cooled wings and salt on a large baking sheet. Spread in an even layer. Bake for 20 minutes. Turn wings over an bake for another 20 minutes.

While wings are finishing, melt the butter and garlic in a large bowl. Add hot sauce to bowl. Remove wings from oven and add to bowl. Toss to coat. Serve warm with a side of blue cheese dressing.

Recipe in print-friendly format

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About Mikaela Cowles

I’m a food-gobbling, book-reading, aspiring photog. Born and raised in Seattle, I love dancing in the rain, bouquets of fresh basil and green grass between my toes. I like how kneading butter into flour makes my fingers soft. I’m passionate about all things sweet potato. I prefer my coffee black, my scotch on the rocks and my steak bloody. I hunt, when I have time; play basketball; and hike. I’ve been known to laugh so hard I hyperventilate. And, I’m the owner of Making Language Count, a boutique freelance writing business.

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