Everyone loves hot wings and these won 3rd Place at The 2010 Fiery Food Festival in Ft. Worth, TX. The amazing thing is that they were the only baked wing in a field of 43 fried competitors.
I can fry a shoe and make it taste good, so color me unimpressed with Gold and Silver.
My Smoked Habanero Baked Hot Wings are healthier than fried wings by far and they are incredibly easy to make.
The best part is that one 16 oz bottle can brine up to 15 lbs of Wings. Brine 5 lbs at a time in a gallon size ziploc. When you remove the wings and put them in the oven, place another 5 lbs of wings in the brine and repeat the process. You can easily do 3 batches (and more) this way. Make sure to keep the wings refrigerated by brining - don't mess around with food safety and poultry.
The best way to make the wings is on a wire rack on a flat baking sheet. If you don't have a wire rack you will want to turn them half way through cooking so they brown evenly.
The skin will render and become crispy and caramelize, making these wings lip smacking and delicious.
Bake at 350 for 18 minutes, then turn the oven up to broil and brown the skin (keep an eye on these so as not to burn them).
A great dipping sauce for these is made from plain or honey flavored greek yogurt, green onion, cilantro, and a squeeze of lime juice.