Little Mommy, Big Appetite: skinless wings

Hot wings are one of my absolute favorite tailgate treats. Give me some blue cheese or ranch dip and I'm in heaven! However, I'm a little picky ... I'm not a huge fan of the skin. So, I decided that I needed to find a way to bake them without skin and make sure that the meat didn't dry out and that they still had a lot of flavor. The only piece of information that I found online about baking wings without skin was this post in a discussion thread by a chef. I was so surprised that I couldn't find more on the topic. These wings were sooooo good, but they are a bit time consuming (but worth every minute of prep time!).
We love these skinny hot wings - full of flavor and less fat!
Best dishes and yummy dreams

xo,

Naked Baked Hot Wings

Printable recipe

16 "drumettes" or wings - I adore Perdue drumettes (found in the refrigerated case with the fresh, packaged chicken)

Rub:

2 Tbsp. brown sugar

2 tsp. onion powder

2 tsp. garlic powder

2 tsp. paprika

1 tsp. sea salt

1/2 tsp. pepper

1/2 tsp. cayenne

Sauce:

2 tbsp. melted butter

1 c. hot sauce (We love Franks)

Preheat the oven to 350 degrees.

1. Place the drummettes on a lined baking sheet and bake with the skin on for 15 minutes.

2. Mix the spice ingredients together in a small bowl and set aside.

3. Remove from the oven and allow them to cool for a few minutes. Then, peel the majority of the skin off. Line the baking sheet with new foil and spray with nonstick spray.

3. Rub each drumette with the spice rub and place them on a newly lined baking sheet.

4. Bake for 10 minutes more.

5. Remove and allow them to cool for 10 minutes. Set the oven to 400 degrees.

6. Mix the butter and hot sauce and coat each wing.

7. Place them back into the oven at 400 degrees and bake for 5-10 minutes.

Enjoy!