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. Ingredients: (for a small recipe)
5 chicken wings, separated into drummettes and wingettes (no fooling, that’s what they’re called), and with the nub removed
1 tablespoon of vegetable oil
1 teaspoon salt
3 oz. Fat Cat Purry-Purry Sauce
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. (Note: If you’re making a bigger batch, feel free to cram the chicken pieces together. Just make sure you’ve got everything on one layer, with nothing stacked, so it gets crispy. The chicken won’t crisp if the pieces are stacked.)
Roast the chicken wings for 35-45 minutes, depending on your oven’s capacity. You’ll know when the chicken is done when you can tap the skins of the pieces and they sound “crispy” in return (yes, that’s the appropriate term) — not soft, like you would get with baked chicken.
Jimmy 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.