Twice Baked Chicken Wings

TWICE BAKED CHICKEN WINGS

I've never been it a wing restaurant.  There's probably 5 different ones I've heard of around here, but I've never gone.  However, wings have been sounding so tasty lately!  And who know it was so easy?  I had no idea.  Especially when you bake them instead of fry.

I went through probably 100 recipes on allrecipes.com, just to get an idea of what was involved in making wings.  Turns out there's not much.  I decided to try it with a bbq sauce, since I can't handle sauce with heat.  Using a bbq sauce gives you the versatility to make the wings fit your tastes, and can give you variety to serve guests.

We baked the recipe twice--first to let the flour coat into a crust, so it gives it that fried taste (If you wanted, you could do flour, egg wash, then flour again, to get a thicker crust.  Not sure how well this will hold up during the refrigeration process before baking though!).  Then, after coating with the sauce, we baked it again, so it wasn't so sloppy and messy, and to help crisp up the crust that had gotten soggy after sitting in sauce.

Follow this recipe, and then divide into 3-4 different batches and flavors for a wing night!

TWICE BAKED CHICKEN WINGS

• frozen chicken wings, thawed
• flour
• salt
• pepper
• cayenne pepper
• you favorite bbq sauce

Mix together flour with salt, pepper, and cayenne pepper.  Dry the wings off with a paper towel, and dredge them in the mixture.  Let the sit in the fridge for 1-2 hours.  Bake at 400degs for about 45minutes, turning the wings over halfway.  Cook until they start to look crispy.  Take them out of the oven, and place in a large bowl (or 2-3 bowls, depending on how many bbq sauces you're using).  Generously coat with the bbq sauce.  Place the chicken wings back on the baking sheet and stick back into the oven for about 10-15 minutes.  Serve hot, and with extra sauce for dipping