A few weeks ago I made some fabulous chicken wings. They were crispy and delicious on the outside and tender on the inside. And, guess what? They weren’t fried! That’s right, they were baked in the oven. The secret is to parboil the wings which will cook off some of the fat. When they bake, they don’t have a bunch of grease keeping them from forming that nice crispy crust. You really must try this chicken wing recipe, whether you eat them plain or with the dipping sauces mentioned, I know you are going to love them.
Below is a printable version of this recipe along with 5 dipping sauces. Enjoy!