The Best Baked Chicken Wings, three ways. Just in time for Super Bowl weekend!
Are you team Buffalo, BBQ, or Garlic Parmesan? I’ve got you all covered!
I personally like baking these rather than air frying because I can make a bigger batch at one time. And using the dry brine method I outline in the post, they come out just as crispy and juicy as ones I’ve made in the air fryer. But I also included air fryer suggestions if that’s your thang.
Counting points with wings is pretty controversial, but I swear by the method that Rosie (rosie.in.real.life) introduced to me. Weigh out your portion of cooked wings before you eat them, then weight the leftover bones and whatnot after. Subtract the two and you know exactly how much dark meat chicken with skin you’ve consumed. Rosie, you’re a lifesaver!
With that method, my wings came out to 1 SP each for Buffalo and 2 SP each for BBQ or Garlic Parmesan.
If you’re a wing fanatic like me, you’ll swear by this recipe from now on! Recipe link in bio —>litecravings, or head over to litecravings.com. It’s my newest post.