Chili Garlic Chicken Wings

My husband’s comment as he ate off the last one:  “ Seriously, if it weren’t for chickens, our world would be such a different place.”

INGREDIENTS

• Chicken wings (roughly 20 of ’em after separating)
• 1 TBSP Olive Oil
• 1 TBSP Chili Powder
• 1 TBSP Garlic Powder
• 1 TSP Salt & Pepper

DIRECTIONS

1. Preheat oven to 425 degrees.
2. Brine wings for 30-60 minutes.  (Brine = 2 TBSP kosher salt in ice cold water.)
3. Pat dry wings with a paper towel.
4. Prep wings by cutting into wingettes and drummettes.  Helpful video HERE.
5. Throw ’em into a gallon size plastic ziploc bag, then dump in the rest of the ingredients and massage until wings evenly covered.
6. Optional:  Let ’em marinate in the fridge for a bit.
7. Pour it all on a sheet pan and toss in the oven for about 45-50 minutes or until done.

Really no need for a ton of olive oil since you’re cooking these suckers in the skin.  Plenty of greasy goodness for flavor but I can’t bring myself to eat it.  The skin comes off before I feast.

Also, the recipe calls for chili powder but these are NOT SPICY.  Just flavorful!