Recipe: Oven-Roasted Purry-Purry Chicken Wings

On a recent trip to North Carolina, we spent some quality time with our good friends Tina and Frank and their little boy Hunter. (Hi, Hunter!) After a wonderful, lazy afternoon at Frank and Tina’s place, we decided to cook up some dinner for our hosts, to show our appreciation. Among the spread were awesome herb-roasted pork tenderloin sliders (recipe coming soon) and these delicious wings, roasted at a high temperature in the oven until crispy and then tossed with our Purry-Purry Sauce. When the sauce hits the hot wings, the aromatics in it bloom, creating a wonderful savory, spicy flavor that compliments the crispy chicken perfectly. Tina has been craving them ever since…. When we visit again, we’ll definitely make her another batch or two.

Here’s what we did:

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. 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 Purry-Purry Sauce on top to reinforce its flavors. Enjoy.