Hot wings are one of our favorite appetizers. Football on TV (or any sporting game for that matter)? Nothing's better than a plate full of chicken with a liberal coating of buffalo sauce and an ice cold beverage to make them go down better. We have made these three times now and will not be buying them frozen now that we know how easy they are to fix. The first go around, we bought a few packs of really small chicken legs; then we tried tiny peg legs. The last time we bought chicken wings and Andy trimmed them up. The next time we make them, I'll be sure to include pics of how to trim them. Basically we tossed the tip and separated the middle and end portion.After trying all three versions; we have decided we liked the last version best. Yes, it's a little more work, but it's worth it.
Preheat your oven to 375 degrees. Lightly coat your wings with seasoned flour. I just used a little salt and pepper. Line a baking pan with aluminum foil (for easy cleanup); set a rack sprayed with cooking oil on top and cover with your chicken pieces.
Let the chicken bake until the skin is a nice, crispy golden brown. On average, for about an hour and a half. These went back in the oven for another 15 minutes after this pic was taken. I also shook the flour off a little better on the following "wing cooking." Keep in mind, the bigger the piece, the longer it will take to bake the chicken. I always test the biggest piece for the correct internal temperature.
Once the wings/legs are done; drop them in a bowl and cover with a little sauce. Add more if needed. They don't need to swim in the sauce. We like Sweet Baby Ray's Buffalo Wing sauce the best but it can be hard to find locally. If you can get fancy with a bowl; flip and coat the wings to your heart's desire. We're not fancy and I prefer to not clean up food off the floor. Especially when it's covered in RED. Andy put on some gloves and tossed them with his hands to coat.