Chicken Wings Classic


24 chicken wings (about 4 lb)
1/2 to 1 tsp cayenne pepper
1/3 cup Tabasco
2 tbsp butter, melted
2 tsp cider vinegar
Carrot and celery sticks
Blue-cheese dressing, bottled or home-made


  1. Preheat oven to 450ºF.
  2. Line a baking sheet with foil and place a wire rack on top. Cut wings in half at joint and remove tips.
  3. Place wings in a large bowl. Sprinkle with 1/3 tsp cayenne or, if you like wings really fiery, use 1 tsp. Toss wings to evenly distribute cayenne.
  4. In a small bowl, stir Tabasco with butter and vinegar. Pour mixture over wings and toss well to coat.
  5. Spread wings out on wire rack but do not crowd. If wings are large, you may need 2 baking sheets to hold them. Bake in centre of 450ºF oven until skin is crispy and brown, about 1 hour. (If wings are on a rack, they don’t need to be turned.) Remove from oven and serve with carrot and celery sticks or coleslaw and blue-cheese dressing for dipping.

Makes 24 wings.

Source: Chatelaine

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