Never too late for a Football Sunday wing drop. Slow-baked and finished extra crispy on the wire rack. Half beer can chicken dry rub, half buffalo sauce. Team Dry Rub or Team Saucy?

Ingredients

  • Chicken wings
  • Kinder’s SPG
  • Kinder’s Beer Can Chicken Rub
  • Kinder’s Buffalo Sauce

Steps

  1. Pat the wings dry. Season with Kinder’s SPG and Beer Can Chicken Rub.
  2. Set a wire rack over a foil-lined sheet pan and spread the wings out so they can get crispy.
  3. Bake at 300° for 1 to 1.5 hours, until they hit 175°.
  4. Crank the oven to 425° for about 5 minutes, or until extra crispy.
  5. Toss half the wings in Kinder’s Buffalo Sauce. Leave the other half dry rub.
  6. Pile them on a plate and serve.

Linewife notes

  • The rack is the move: Baking on a wire rack over the pan lets the fat drip off so the skin actually crisps.
  • Two ways: Half dry rub, half saucy keeps everyone happy on game day.
  • Don’t rush the low bake: 300° gets them cooked through. The 425° blast is just for crunch.

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The sheet pan and wire rack I cook the wings on.

Baking sheet with rack

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