Roasted Chicken Wings
Ingredients
1 tbsp.
Kowalski's Butter
1 tbsp.
Kowalski's Extra Virgin Olive Oil
24
chicken wing drumettes
½ tsp.
kosher salt
- freshly ground Kowalski's Black Peppercorns, to taste
- prepared glaze or wing sauce (your choice), to taste: Angry Sauce, Hot Pepper Glaze, Sriracha Glaze or Sticky Soy Glaze
Directions
- Preheat oven to 425°.
- In a large skillet, melt butter with oil over medium-high heat.
- Sprinkle chicken with salt and pepper; add to skillet. Cook, turning occasionally, until browned on all sides (about 10 min.).
- Transfer chicken to a baking sheet lined with parchment paper; bake in preheated oven until chicken reaches an internal temperature of 165° (about 20 min.), turning once.
- Working in batches, transfer wings to a large mixing bowl; toss with sauce or glaze to coat.
Tasty Tip:
- These wings are also great air-fried! Instead of using a skillet and oven, place seasoned wings in a preheated 375° air fryer; cook for 10 min. Flip wings; continue cooking, checking every few minutes, until wings are dark golden-brown, crispy and cooked through to an internal temperature of 165° (about 5 min.).
