Steven loves wings. If I’m being honest, I’m more of a chicken tender kind of girl, an that is exactly what you will find me ordering from WingStop. Buuuut, I will always eat bone-in wings at home. Especially this recipe. Steven has been perfecting it because “I’m not putting my name behind any recipes I’m not sure about.” These wings are crispy on the outside, but fall off the bone tender on the inside. I am sad every time they’re gone!

Ingredients:

• 2lb wingettes or wings
• enough olive oil to coat them
• 1 tbsp arrowroot powder or cornstarch
• Seasonings of your choice – a lot of them! We personally use about 3 tbsp of 50 shades of steak and 1 tbsp bourbon pepper, but you just want to make sure your wings are fully coated.
• Ranch for dipping

Instructions:

1. Optional prep step – pat wings dry and place them on a wire rack on top of a baking sheet in the fridge for at least 30 minutes
2. Preheat oven to 250°F
3. Toss wings in olive oil and coat well in seasonings of your choice and corn starch.
4. Place back on the wire rack over a baking sheet and cook for 30 minutes.
5. Remove wings from oven and turn the heat up to 450°F
6. Flip wings over and return to hotter oven for 30 more minutes or until internal temp is 195-200°F
7. Enjoy with ranch and sides of your choice!