A guest food blog from someone who loves Frank's Red Hot and chicken wings? Hmmmmmmmm...Must be BREyonce.

(PS - If you too love wings, this recipe is life changing.)

Chicken wings have become a must have food for football watching and let’s face it, when you get them delivered, they just aren't as good: They get soggy and lose their crisp about 30 seconds after they hit the inside of the plastic takeout container. The steam gets trapped inside and that literally kills it for us crispy (wing) lovers!

Well, you can (& will, or else!) just call me BREyonce because I have the best recipe for you - Obviously passed down from one hottie to the next.

Not going to lie, this recipe is somewhat time consuming but sooo worth it. Believe me - Next time you're eating those soggy takeout wings you had delivered to your door, you’ll regret (and think how you should have listened to me) not taking the time to make these healthy, delicious, homemade ones.

#AintNoThingBetterThanAHomemadeChickenWing

Fun Fact: Did you know that Americans eat over 1.25 billion chicken wings on Super Bowl Sunday alone ?!?

Market List:

Chicken Wings

Minced Garlic

Frank's Red Hot (I prefer the original - Buffalo is too buttery for me)

Unsalted Butter (Optional)

Parchment Paper

Directions:

1. Fill your cooking pot with about one inch of water.

2. Get a metal strainer and arrange so it sits inside the pot.

3. Place chicken wings so they line the strainer.

4. Cover the pot.
Note: I normally cover the pot with aluminum foil then place the cover on top.

5. Turn burner on high and once water starts to boil, lower to medium and cook for 10 minutes.
This will steam the chicken wings.

6. Grab a drying rack and place paper towel over it.
7. Remove the wings from the strainer and pat them dry.
8. Now place the wings on the drying rack.

9. Put the drying rack (with the wings on it) in the refrigerator for an hour or two.

10. Preheat oven to 425 degrees F.
11. Grab your baking pan and cover it with parchment paper.
12. Place wings on top of the parchment paper.

13. Place in oven for 20 minutes.

14. Flip wings then cook for another 20 minutes.

The skin should look crispy and golden brown.

15. Get a mixing bowl and add garlic, Franks Red Hot and butter (optional).

Note: You can make these wings BBQ or even hotter and spicier - It all depends on what you like best.

16. Once the wings are done, use tongs to remove them from baking sheet and place in a mixing bowl.

17. Transfer to a plate and serve warm.

Maybe you're asking about now 'Why are they healthy?' It's because they're not fried - The crispiness comes the wings being steamed, dried, and then baked.

You're Welcome !!!

How 2 Cook: Chix Wings That Are Almost Too Good