Baking chicken wings is much easier than (and in my opinion, just as good as) frying them. I often double or triple this recipe if our crowd is going to be big.
SERVES 6 TO 8
2 sticks unsalted butter (1 cup)
1 cup sriracha
1 teaspoon salt
5 pounds party wings
3 ribs celery, cut into sticks
3 carrots, peeled and cut into sticks
Ranch or blue cheese dressing
• Melt the butter in a saucepan over low heat. Add the sriracha and salt, whisking well to combine. Remove from heat and let the sauce cool.
• Divide the wings between two 1-gallon-size zip-top bags. Add one-quarter of the sauce to each bag, and reserve the remaining half of the sauce. Push as much air out of the bags as possible and move the wings around in the bags to ensure they are well coated. Marinate in the refrigerator for at least an hour, or as long as overnight.
• Preheat the oven to 425°F.
• Line 2 baking sheets with foil, lightly grease them with oil or cooking spray, and set aside.
• Remove the wings from the bags and shake off any excess marinade from each one. Discard the marinade.
• Arrange the wing pieces skin-side up on the prepared baking sheets, making sure to leave a little room between pieces.
• Bake undisturbed for 30 to 35 minutes, until the wings are golden brown and release easily from the baking sheet. Using a pair of tongs or a spatula, turn the pieces over and return to the oven to bake for an additional 15 to 20 minutes, until very crisp.
• When the wings have finished cooking, remove from the oven.
• Transfer the reserved sauce to a baking dish or mixing bowl.
• Working in batches, toss the cooked wings in the sauce until well coated, then transfer them to a serving platter.
• Serve the wings immediately, with the celery, carrots, and ranch or blue cheese dressing for dipping.