Crispy Oven Baked Chicken Wings with Honey Bourbon Glaze
15 mins prepServes 6
Crispy oven baked chicken wings are coated with Creole seasoning, baked at 425°F until crispy, then dipped in a sticky sweet and spicy honey bourbon BBQ glaze. No frying or baking powder needed, and convection oven instructions are included.
0 Preheat oven to 425F.
1 Cover a large baking sheet with foil and spray with cooking spray.
Bourbon Sauce
4 Blend the sauce ingredients.
5 Simmer over low heat, stirring often, until thick – about 30 minutes.
6 Turn the burner off and let the sauce stand while you’re making the wings. It will thicken.
Wings
9 Disjoint the wings and separate the drumettes from the wingettes OR leave them whole as I have here.
10 Blend the flour, Tony Chachere’s seasoning, and smoked paprika in a bowl.
11 Blot the wings with paper towel to dry.
12 Dip the wings into the flour mixture until thoroughly coated.
13 Arrange them in a single layer on the baking sheet.
14 Place the baking sheet in the preheated oven.
15 Bake for 15 minutes, watching carefully so they don’t burn.
16 Turn the wings and bake 20 to 30 minutes more, watching carefully.
17 Remove from the oven and dip the wings into the sauce. Be careful, they're hot!
18 Place the sauce covered wings back on the baking sheet.
19 Bake for 5 minutes more, or until an instant read thermometer registers 165℉.
20 Remove from oven and let stand for 5 minutes.
Chicken Wings in a Convection Oven
23 Set the temperature of the convection oven to 425℉.
24 Add the wings and cook for 25-35 minutes, turning about halfway through. Check them often.
25 Always check and make sure the internal temperature is at 165℉ before removing from the oven.
