Lollipop wings

By Spencer Watts
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YIELDS
4 PORTIONS

Ingredients

Sauce:

  • 1/4 cup (60 milliliters) butter
  • 1/4 cup (60 milliliters) Buffalo hot sauce

Wings:

  • 908 grams chicken wings, drums and flats
  • 2 tablespoons (30 milliliters) lemon pepper seasoning

Directions

Sauce:

  1. In a small saucepan, melt the butter, stir in the hot sauce, and then set aside.

Wings:

  1. Heat oven to 400 F (205 C).
  2. French the drums and the flats making sure to scrape the bones clean.
  3. Place the frenched wings in a bowl, season with half the lemon pepper seasoning, add in half of the finished sauce, and toss to coat.
  4. Place the wings, bone up and separated, on a lined cookie sheet.
  5. Move to oven and roast for fifteen minutes.
  6. Transfer the cooked wings to a bowl and toss with the remaining sauce and spice.

To serve:

  1. Place the wings neatly on a serving dish, with the frenched bones pointing up.

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