We’re less than a week away from the big game and since the Packers painfully got knocked out last round there is only one thing to talk about—WINGS. I’m a wing fa-na-tic who spent nearly every Tuesday and Thursday the summer after my freshman year of college hitting up Buffalo Wild Wings for wing night. And no, I never ate the carrots or celery… yikes.
It took quite a bit of trial and error to perfect baked wings that weren’t just sad, soft substitutes for the crispy wings I enjoyed at a much less healthy time of my life. But now I use the method below (adapted from Fifteen Spatulas) every time I make wings and it has never failed me. And as an added bonus you can cook these puppies straight out of the freezer!
The key is to par-boil the wings, which keeps the insides moist while giving the skin an opportunity to crisp up. After I felt comfortable with my cooking method the only choice I had to make was what sauce would be the uniform of choice for these little guys and since getting my copycat “Archie” sauce just right I haven’t had a craving for anything else.
What’s “Archie” you ask, well, let me tell you… With 2 locations in San Diego, Bub’s, is pretty well-known around town. Hidden below its unremarkable vibe (sorry Bub’s but you’re just another sports bar) you’ll find something very much worth your while. Bub’s is home to not only the best wing deal in San Diego, but, dare I say it? San Diego’s best damn wings, period.
What makes them so good? Well first off, they are grilled, which not only tastes better but makes them much better for you. I can smell your doubt from here but don’t you dare knock grilled wings until you’ve tried them. Plus, if you poo-poo non-fried wings now you will never experience the best wing sauce you’ve ever tasted. Believe me when I tell you that this flavor combo is something you’ve got to taste to believe. And what better reason to try it out than the big game?
Extra-Cripsy Baked “Archie” Chicken Wings
- 2 lbs fresh or frozen chicken wings
- 2 tblsp franks red hot or similar hot wing sauce
- 2 tblsp melted butter
- 2 tblsp yellow mustard
- 2 tblsp honey
Boil chicken wings for 12 minutes (8 if thawed) in heavily salted water. Dry thoroughly and spread out evenly on a cookie sheet, making sure the wings don’t touch.
Bake at 425 degrees for 15 minutes. Flip and bake 10-15 minutes more or until cooked through. If you’d like even more crisp on the skin, broil for the last few minutes of cook time.
While the wings cook, whisk together the wing sauce, melted butter, mustard and honey.
Toss hot wings in the sauce and get to eating!