These spicy chicken wings are wonderfully seasoned. They’re an easy snack everyone enjoys.
—Myra Innes, Auburn, KS
Prep: 10 min. • Bake: 30 min. Makes: about 2 dozen
21/2 lbs. chicken wings
1 bottle (2 oz.) hot pepper sauce (about 1/4 cup)
1 to 2 garlic cloves, minced
11/2 tsp. dried rosemary, crushed
1 tsp. dried thyme
1/4 tsp. salt
1/4 tsp. pepper
Celery sticks, carrot sticks and blue cheese salad dressing, optional
1. Preheat oven to 425°. Cut chicken wings into three sections; discard the wing tips. In a large bowl, combine the hot pepper sauce, garlic and seasonings. Add chicken wings; toss to evenly coat. Transfer to a well-greased 13x9-in. baking dish.
2. Bake, uncovered, until chicken juices run clear, 30-40 minutes, turning every 10 minutes. Serve with celery, carrots and blue cheese dressing if desired.
Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.
1 wing: 43 cal., 3g fat (1g sat. fat), 12mg chol., 51mg sod., 0 carb. (0 sugars, 0 fiber), 4g pro.