Cook Time: 1 hour
Total Time: 1 hour
Yield: Makes About 20 Drumettes
- 3 pounds chicken drumettes, about 20
- 3 tablespoons hot sauce, such as Texas Pete or Frank's
- 3 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 3/4 cup all-purpose flour
- 6 tablespoons butter
- 1/2 cup hot sauce, such as Texas Pete or Frank's
- 1/4 teaspoon ground cayenne
- few drops Worcestershire sauce
- 1 tablespoon vinegar
In a food storage bag, combine the 3 tablespoons of hot sauce with vegetable oil, salt, pepper, and 1/2 teaspoon of garlic powder. Add the drumettes and toss to coat.
Put the flour in another bag and shake the wings, a few at a time, to coat well. Arrange on the baking sheet.
Bake for 30 minutes; remove the pan from the oven. Using tongs, turn each wing piece over. Return the chicken wings to the oven and bake for 30 minutes longer.
Meanwhile, in a small saucepan, combine the butter, 1/3 cup of hot sauce, cayenne pepper, Worcestershire sauce, and the vinegar. Cook, stirring, until the butter is melted and the sauce begins to simmer. Remove from the heat and set aside.
Remove the wings from the oven and transfer to a large bowl. Pour the hot sauce mixture over the wings and toss gently to coat thoroughly.
Serve as an entree or snack with blue cheese dip, Ranch dressing, or other dips.
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