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This is not a complicated recipe, which makes it perfect for football season. I generally do not use measurements. I use the amount of wings I have as a guide.
Before getting started, trim your chicken wings, if not already done. Typically, when you buy these in the store they have the wing tip chopped off and the drumette is separated from the flat part. Sometimes you will find they are not trimmed. This is not hard to do.
The wing tip will likely burn when cooking so cut that off by using a sharp knife at the joint to separate the tip from the rest of the wing and add it to your bone bag in the freezer. (You do save your bones for broth, right?) To cut the drumette from the flat part, again use a sharp knife to cut the drumette from the wing at the joint. You might need to use the larger end of your chef’s knife to separate the parts at the joint.
Ingredients
1-2 pound package of chicken wings
2 teaspoons barbecue spice mix, or more to taste
2 tablespoons melted coconut oil or ghee, enough to coat the wings
Directions
Preheat the oven to 400 degrees.
Place the wings in a large bowl. Add enough cooking fat to coat the wings nicely. Sprinkle the barbecue spice mix over the wings. Add more if you like.
Spread the wings out in a single layer onto a parchment-lined baking sheet and place in the preheated oven. Set a timer for 15 minutes.
When the timer goes off, turn the wings and set for another 15 minutes.
Check the wings to see if they are done to your liking. Cook for another 10-15 minutes if necessary.
