I was on a mission to find out if I could make a really flavorful AND crunchy spicy chicken wing using an oven.
This Chicken Wings recipe testing did turn into a kind of science experiment. I was careful and did my research. I wanted a clear winner. I did not get one. I ended up with three solid recipes – all of which I would make again. Among the many taste testers, there was an almost perfect three way tie. Some liked the version with the flour and New Orleans blended to coat the wings since that seemed to have the thickest crunch mouth feel. Some liked the ones with the New Orleans and just a bit of Olive oil since they came out the spiciest. I liked the version with my Uncle Pete’s marinade. I just can’t get enough of that flavor. All in all it was a fun and successful experiment. And the Pats beat the Broncos.
For each of the recipes I started with whole chicken wings and cut them apart. You will want to cut the wings at the joint, and then cut off and throw away the wing tips.
I used a baking pan lined with non-stick aluminum foil. Since half way through the baking you need to flip the wing over, I splurged on the non-stick foil, and it is worth it.
All recipes had the chicken cook at 400 degrees for 40 minutes total, flipping the chicken over at the halfway point. Place the oven rack right in the middle of the oven, as the chicken can splatter while baking.
Chicken Wing Recipe #1
Pete’s Marinated Chicken Wings
For my first attempt at a chicken wing I used the marinade recipe from my uncle Pete’s New Orleans Grilled Shrimp. It has always been one of my favorite shrimp recipes, and I thought it would be a good place to start to develop a spicy teriyaki type chicken wing. These ended up the least crispy of the three recipes, but the flavor from the marinade really came through.
Preheat oven to 400 degrees.
Combine the soy sauce, white wine vinegar, New Orleans Seasoning, toasted sesame oil, lemon juice, and ginger in a large zip top bag.
Add the chicken wings to the bag and seal tight. Marinate in the refrigerator for at least 1 hour (I did it for 4 hours).
Place the chicken on the foil lined pan and bake for 20 minutes. Flip the chicken over and bake for an additional 20 minutes. Remove from the foil immediately and plate.
Chicken Wing Recipe #2
Olive Oil Coated Chicken Wings
This second recipe is very simple and uses just olive oil and New Orleans. The chicken comes out crispy and the flavor and spice of the New Orleans really shines through.
Preheat the oven to 400 degrees.
Place the chicken wings in a large bowl.
Add the New Orleans Seasoning, and then drizzle the oil over everything. Rub the mixture of the oil and New Orleans Seasoning over all the chicken pieces until they are thoroughly coated.
Place the chicken on the foil lined pan, salt and pepper to taste, and bake for 20 minutes. Flip the chicken over and bake for an additional 20 minutes. Remove from the foil immediately and plate.
Chicken Wing Recipe #3
Floured Chicken Wings
For this recipe you simply coat the chicken with seasoned flour. The oils from the chicken wing itself come out and crisp up the chicken while adding a little texture to the skin.
Preheat the oven to 400 degrees
Place the flour and New Orleans Seasoning in a large zip top bag. Seal the bag and shake to blend the ingredients. Taking a couple of pieces of chicken at a time, add them to the bag, seal, and shake to coat the chicken.
Take the chicken out of the bag, shaking off any excess flour, and place the pieces on the foil lined pan.
After the chicken is placed on the pan, liberally salt and pepper both sides. Bake for 20 minutes. Flip the chicken over and bake for an additional 20 minutes. Remove from the foil immediately and plate.
Best,
Victoria
Place all ingredients in a food processor and pulse until mixture is smooth and creamy.
For best results let the hummus sit in the refrigerator for 15-30 minutes before serving to let the flavors combine. Serve with pita triangles or small crackers. 
