Recipe of the Month: Wings at Home

Just in time for the return of football season, here is a foolproof hot-wings recipe to feed hungry fans.

Glistening hot wings ready for consumption. Photo by Erin Stephenson

Wings at Home
David Davenport, Ph.D.
Bloomington Cooking School

15 wings, or more as desired
24-oz. bottle Frank’s RedHot sauce
3 sticks salted butter

Place baking or parchment paper in the bottom of a baking pan.
Coat pan with cooking spray.
Arrange wings on the sheet and again coat with cooking spray.
Bake for about 30 minutes or until golden in color.
On the stove, heat the hot sauce and butter in a large pot until thoroughly combined.
Remove sauce mixture from heat and add cooked wings to soak.
After 3–6 minutes, remove the wings from the hot sauce.
If desired, brush with any additional sauces, such as BBQ, before serving.

Notes from Chef Davenport:

If you do not toss the sauce, you can make several more batches of wings.
The best wings available are in the frozen-foods section of the grocery store.