Three Way Baked Chicken Wing Recipe

By Nate Cartel | Jul 10, 2014

Everyone loves chicken wings, but cooking the perfect wing can be a tricky affair, especially if you don’t have a deep-fryer. Baking your wings can be tough. It’s hard to get the skin crispy without burning it, while keeping the meat tender and juicy. But baking your wings has its advantages. You can cook a lot more at once, ensuring everyone’s wings are hot and succulent at the same time. The three sauces make for a great flavor explosion as well a striking visual impact. This baked chicken wing recipe will leave your guests begging for more. Serve as a main dish, a side for a large bar-b-que, or as a party favorite. Enjoy

“The three sauces make for a great flavor explosion as well a striking visual impact’

Three Way Baked Chicken Wing Recipe

serves 6

Ingredients

3 pounds chicken wings

1/4 cup olive oil

6 carrots

6 lettuce leaves

2 cucumbers

1 scallion

salt and pepper

BBQ Sauce

Buffalo Sauce

Honey Mustard Sauce

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Honey Mustard Sauce

1/2 cup mayo

4 tablespoons honey

2 tablespoons yellow Mustard

2 tablespoons spicy brown mustard

Salt and pepper to taste

Buffalo Sauce

1/ 3 sriracha hot sauce

8 tablespoons butter

2 tablespoons vinegar

1 tablespoon Worcestershire sauce

1 teaspoon garlic powder

1 teaspoon brown sugar

1/2 teaspoon cayenne pepper

Salt and pepper to taste

BBQ Sauce

1 cup ketchup

1/4 cup soy sauce

1/4 cup Worcestershire sauce

1/4 cup brown sugar

1/4 cup maple syrup

2 tablespoons mustard

2 tablespoons paprika

1 teaspoon pepper

1 teaspoon onion powder

1 teaspoon garlic power

Salt to taste

Directions

Dry the chicken wings on paper towels for better browning. The less wet they are, the more they will crisp up because the heat can begin working on caramelizing the skin, rather than boiling off water. Coat the wings in olive oil, salt and pepper. Arrange the wings on baking sheets so that the pieces are not touching each other. Place into a 425º oven for 20 minutes. At the 20 minute mark, flip the wings and cook until done, approximately 20 more minutes.

(Note: The wings are done when the juice from them runs clear and they have reached an internal temperature of 165º)

Take out the wings and let them rest on cookie sheets so the skin remains crispy.

Cut your carrots and cucumbers into strips.

Chop the scallion finely.

Place each one of your sauces in a bowl. Add a pound of wings to the bowl and toss the chicken until they are all evenly coated. Place a lettuce leaf on a plate, add the wings, carrots, cucumbers, and sprinkle the chopped scallion as garnish.

Sauce Directions

Honey Mustard: In a bowl add all the ingredient. Mix. Refrigerate until ready to serve.

Buffalo: Place all the ingredients into a small sauce pan over medium heat. When the butter has fully melted, stir the sauce until it has boiled for one minute. Remove from the heat and refrigerate until ready to serve.

BBQ: Place all the ingredients into a small sauce pan over medium heat. Stir occasionally and reduce by one-quarter (about five minutes) or until your desired consistency is reached. Remove from the heat and refrigerate until ready to serve.