Do you have a napkin near you? No! Go get one, because these wings are going to make your mouth water. Here I am with one more batch of chicken wings. I LOVEEE chicken wings!
Who wouldn’t, right? They’re so addictive and so delicious, and most of all very easy to prepare.
I don’t know many people who would turn their head away from the chicken wings, at least not in my circle.
Usually, I serve them with some crunchy fresh vegetables, such as carrots, celery, mixed greens, freshly baked rolls. Sometimes, we would serve them with baked fries. Of course, I can’t forget Ranch dressing and extra hot bbq sauce.
Game night or not, these wings are a winner in my book even on the midweek side with potatoes and salad.
A couple of years ago, I posted a recipe for my chicken wings with Sriracha sauce, and everyone is in love with them. I got pretty amazing reviews too, but these are equally “lick-your-fingers” DELICIOUS!!!
Now, you can double the recipe if you wish, and it is recommended especially if you have eaters with a larger appetite.
NOTE: Keep raw meat, poultry, seafood, and eggs separate from all other foods at the grocery store and in the refrigerator.
OTHER CHICKEN RECIPES:
- Chill: Enjoy your leftovers! Refrigerate them at 40ºF or below within two hours.
- Clean: Wash surfaces and utensils after each use. Wash fruits and veggies before preparing food, even if you plan to peel them.
- Separate: To prevent cross-contamination, always use separate cutting boards and plates for produce and for raw meat, poultry, seafood, and eggs.
- Cook: Always use a food thermometer to ensure cooked food reaches a safe internal temperature. (165ºF for poultry – 145ºF for fish, pork, beef, veal, and lamb – 160ºF for ground beef, pork, veal, and lamb).