Oven-Roasted Purry-Purry Chicken Wings
These delicious wings, roasted at a high temperature in the oven until crispy and then tossed with Fat Cat Purry-Purry Sauce, boast a wonderful savory, spicy flavor that you'll crave again and again.
Oven-Roasted Purry-Purry Chicken Wings Recipe
By Fat Cat Gourmet
Cook time:
45 min
Ingredients
- 5 chicken wings, separated into drummettes and wingettes
- 1 tablespoon of vegetable oil
- 1 teaspoon salt
- 3 oz. Fat Cat Purry-Purry Sauce
Instructions
- Preheat oven to 450 F.
- Cover a baking sheet with foil (for easier cleanup — you’ll see why in a minute).
- Toss wing parts with oil and salt and spread over the foil in a single layer. Don't stack wings otherwise they will not crisp.
- Roast the chicken wings for 35-45 minutes. You’ll know when the chicken is done when you can tap the skins of the pieces and they sound “crispy” in return, not soft, like you would get with baked chicken.
- Gentle free the wings off the foil with tongs — they’ll be a little stuck, to put it mildly (hence the foil) — and put then in a mixing bowl.
- Toss with the Purry-Purry Sauce while hot and serve.
- Feel free to drizzle more Fat Cat Purry-Purry Sauce on top to reinforce its flavors.
Notes
Recipe can be scaled to feed more people, just make sure to roast wings in single layer and not stack them on the baking sheet, otherwise they will steam and not get crispy.Remember to foil the baking sheet well prior to roasting to make cleanup easier.