Ingredients
SERVINGS: 4
2 lbs chicken wings, separated into drumettes (mini-drumsticks) and flats
½ cup all-purpose flour
1.5 tablespoons kosher salt
2 teaspoons ground black pepper
2 tablespoons canola or vegetable oil
½ cup Sabatino Tartufi Truffled Hot Sauce
1 stick (4oz) unsalted butter
½ teaspoon soy sauce
2 lbs chicken wings, separated into drumettes (mini-drumsticks) and flats
½ cup all-purpose flour
1.5 tablespoons kosher salt
2 teaspoons ground black pepper
2 tablespoons canola or vegetable oil
½ cup Sabatino Tartufi Truffled Hot Sauce
1 stick (4oz) unsalted butter
½ teaspoon soy sauce
Method
- Preheat oven to 425F.
- Rinse the wings and pat dry with paper towels.
- Toss in a large bowl with 1 tablespoon oil, salt, and black pepper. Turn to coat evenly.
- Add flour to bowl and toss to coat wings evenly with a light coating of flour. This will help the wings develop the signature crisp exterior of fried wings without deep fat frying.
- Lightly coat a large sheet tray or baking pan with remaining tablespoon of oil, arrange wings in a single layer and roast for about 25 minutes on one side until golden brown and wings release from tray.
- Meanwhile, make sauce by combining Truffle Hot Sauce, butter, and soy sauce in a small saucepan over low heat. Stir or whisk to combine until butter is melted and sauce is smooth. Remove from heat and allow to cool slightly.
- Remove wings from oven, flip each one and return to oven to roast for another 10 minutes or until wings are evenly browned on second side.
- Once wings are complete, allow to cool for 2-3 minutes before adding to a large bowl. Slowly drizzle sauce over wings and toss to coat evenly. Serve immediately.
- Optional: Serve with blue cheese dressing or our signature Spicy Truffle Mayo on the side.
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