Chicken Wings

Chicken Wings

There is something gluttonous and indulgent about chicken wings. You know that if there are chicken wings being served it is a casual fun party vibe. And, that makes me happy. However, to be delicious they don’t need to be unrecognizably coated in breading as long as you get a nice crispy skin it will balance out those greasy wings perfectly!

These chicken wings are so easy you will be sad you’ve never made them before. Really. Easy peasy.

Chicken Wings

Serves: 4-6

Prep Time: 5 min.

Cook Time: 40 min.

Total Time: 45 min.



  • 2-4 lbs. chicken wings
  • oil or ghee
  • garlic or spices of choice
  • salt and pepper
  • 1/2 c. ghee
  • 1/2 c. Frank’s Red Hot
  • Optional: Ranch, Teriyaki, any other sauce you may have (a Thai peanut-style sauce is also delicious)


Preheat the oven to 400 degrees Fahrenheit (if your oven has a convection roast option choose that).  Adjust your racks to be evenly spaced.  Rub your chicken wings in oil – olive oil, avocado oil, melted coconut oil or ghee – anything will work.  Generously salt and pepper them.  Sprinkle any desired spices and rub them into the meat.  Spread the wings out on foil-lined baking sheets where they are not touching, but they can be quite close.  You will need 2-3 rimmed baking sheets depending on how many wings you make.

Roast for 40 minutes.  If you don’t have a convection setting then rotate the pans halfway through the cooking time.  The wings are ready when the skin is crispy and golden.

While the wings are cooking melt the ghee an mix it with equal parts Frank’s.  If you have leftover Teriyaki Sauce the wings are great tossed in that too.

When the wings are done use a large bowl to toss them in sauce and eat.

Delicious with homemade Ranch too!

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