Baked Chicken Wings
You can use whatever spice blend you like but we used the dry meat rub we made in the last video. You could follow this recipe using a different meat, like a roast or a tenderloin, but the cooking time would be different.
You also could use an air fryer or a grill to cook the meat but, again, the timing would be different.
- 725 grams chicken flats and drumettes (about 1 1/2 lbs)
- 5-6 tablespoons dry rub (see previous video or make your own)
- 2 tablespoons sweet chili sauce (optional: store bought or use the one we made in a previous video* AND/OR hot sauce like Frank's)
Pat the chicken wings dry with paper towels. Toss the wings in a bowl with the dry rub and refrigerate, uncovered, for 30 minutes minimum, or up to 24 hours (ours were in for 6 hours).
Preheat the oven to 190C/375F. Lightly grease a cookie sheet/baking sheet with a natural oil, like sunflower. Place the wings on the sheet so that they don't touch and add the cookie sheet to the preheated oven.
After about 30 minutes, flip the wings over and put them back in the oven for another 30 minutes.
Once the wings are done, either serve them as is or put them in a clean bowl and toss with sweet chili sauce and/or hot sauce.
*This is the recipe for the Sweet Chili Sauce.
