Hi Everyone!

Those of us with a meat share received chicken wings last week, and if you’re like me, you save those 1 lb bags up until you have enough for a big beautiful feed of wings. I love having a few friends around the table, laughing, and dipping, and licking their fingers, and chicken wings are exactly the perfect fit for this. I’m not a big fan of deep frying at home (I’ll leave that to eating out, where someone else is responsible for the mess, thank you very much!) so these are baked. Triple baked to be precise. They are the perfect marriage of crispy/juicy/saucy goodness, without all of the grease.

I normally do half hot sauce & half BBQ, but you can use any sauce you like- even simple salt & pepper wings are delicious. Same goes for the dips- I’m a big lover of blue cheese dip, but use whatever makes your mouth water! This recipe is based on the process of making crispy baked wings, not on the amount of wings you make. I usually make 3-4 lbs but the recipe remains the same no matter how big of a batch you need. I like to have no less than 8 wings per person, with some sides & veggies also available.



Sauce of choice (ie; hot, bbq, honey mustard, hoisin, soya glaze, lime & chili, Cajun spice)

Salt & pepper

**optional Dips (ie; blue cheese, sweet chili sauce, ranch, creamy dill)

**optional Sides (ie; carrot sticks, celery sticks, salad, slaw, kohlrabi spears)


If wings are whole (drum & tip still attached) cut them with a sharp knife at the joint. Don’t worry if they aren’t perfect, they will still be delicious. You can definitely leave them whole, they’re just a little more difficult to eat & dip, and a little more messy. Place the wings in a single layer on a large baking sheet and season with salt & pepper. Bake on the middle rack for 25 minutes at 375. Meanwhile, place half of wing sauce in a large bowl. Transfer wings from sheet pan into sauce bowl & coat all wings. Drain fat from sheet pan then return sauced wings to the pan, and back into the oven for an additional 15 minutes. Empty & clean used sauce bowl & fill with remaining half. Again transfer wings from sheet pan to fresh sauce & coat all wings evenly. Place wings back on sheet pan and brush with any remaining sauce. Switch oven to broil and and cook until wings begin to get crispy and the sauce begins to form a  sticky flavour crust (about 8-9 minutes, or less if you like more “wet” wings)

Serve with dips, optional sides, and PLENTY of napkins.