Sharing recipes, stories and memories from my grandma Ginna Burgoyne's kitchen
Of all of grandma’s recipes, this is the one she is most famous for. This recipe was entirely invented by her, and is the family favorite by far. These little crispy wonders are brought to almost every family function, from birthday parties to a snack on the boat for the 4th of July. These will rival Buffalo Wild Wings any day. There is no sauce needed! The butter and the seasoning is what makes these so dang good, you can’t just eat one!
The recipe is as follows…
First, preheat your oven to 400 degrees. Next, take your drumettes and cut any excess skin off of each wing/drummy. Then rinse them with cold water and pat them dry. Next add your flour to a large zip lock bag. Add your chicken drummies to the bag, seal tightly and shake until all of the wings are coated (you may have to do this a couple times if all of the wings do not fit in the bag). Once the wings are coated, place them on a large baking tray with parchment paper on the bottom so that they do not stick. You should place the wings so that they are fairly close together, but have just a little bit of space between each wing. Next take your oil a tbsp. at a time and drizzle lightly onto the wings making sure to evenly coat them. It does not have to be perfect, but a light drizzle helps the wings brown and get nice and crispy. Next you want to season the wings with chicken bouillon granules, seasoned pepper, and onion powder. You want to be fairly liberal on the seasoning, however don’t over do it as well. Make sure you season both sides. The wings should look like the photo I have above. Once your wings are seasoned, cut your stick of butter into little tiny cubes and place all over the tops of the chicken wings, making sure to evenly distribute them. Now you are ready to bake your wings! Place them in your preheated oven and bake for about 40 minutes. Once your 40 minutes is up, flip the wings over and cook for an additional 20 minutes or so until they are nice and golden brown and crispy. Once they are finished, cool the wings on a few paper towels, and then enjoy!