Roasted Hot Wings
Football and Hot Wings go hand in hand. But here at Tessemae's, we'd rather skip the versions that are tossed in flour, fried in vegetable oil, and then doused in chemicals. We set out to make a wing superior to the standard version in every way! This is it people. This is the wing you have been waiting for...
(By the way: did you pick your team yet??)
What you need
12 whole chicken wings or 24 drumettes
coarse salt and fresh ground pepper
2 tablespoons oil
1/3 cup Tessemae’s Hot Sauce
½ cup whole milk Greek yogurt, optional
2 tablespoons Tessemae’s Zesty Ranch, optional
celery, cucumber, or carrot sticks, for serving
What to do
Heat your oven to 400. Line two rimmed baking sheets with aluminum foil and place wire racks on top. (If you don’t have wire racks, bake the wings directly on a rimmed baking sheet without foil. They will stick to the pan a little, but will still work.)
You have a couple of options with the wings: 1) Use the whole wings, uncut 2) Just buy drumettes 3) Buy the whole wings and cut them, like we did. Here's how to cut the whole wings: Use a sharp knife to cut them in halve at the joint. If you are not sure where to cut, twist the wing at the joint and it will come slightly apart so you can cut the rest of the way through. Cut off the wing tips and discard.
Toss the wings with the oil, salt and pepper. Arrange on the wire racks and bake until the wings are cooked through and the skin is crispy, about 45 minutes. Rotate the pans about halfway through roasting for even cooking.
While the wings cook, combine the Greek yogurt and Zesty Ranch in a bowl; season with salt and pepper. Transfer the cooked wings to a bowl and toss with the Hot Sauce. Serve hot, with the Ranch dip and veggie sticks.