Chicken wing dings are an inexpensive way to feed a crowd. Whether you grill, fry, bake or smother them in buffalo sauce or coat them with barbecue sauce, you are almost guaranteed to have no leftovers. Baking chicken wing dings in the oven with barbecue sauce gives you a tasty main course for the family, or no-fuss appetizer for game day. You can enjoy the flavor of barbecue year-round without firing up the grill.
Pre-heat oven to 375 degrees Fahrenheit. Rinse chicken well under cold water. Pat chicken dry with paper towels. Place chicken wing on cutting board and spread out chicken wing, snapping bones at joints if necessary. Chop chicken wing with meat cleaver to remove wing tip and to separate mid-joint from meaty end drumette. Discard wing tip and place mid-joint and drumette in medium-size bowl. Continue to chop and separate all chicken wings.
Sprinkle separated chicken wing dings with garlic powder, celery salt, black pepper and chili powder. Toss to coat spices evenly. Set aside.
Line your baking pan with a large sheet of tin foil. Ensure that the entire bottom of pan is covered. Spray the foil thoroughly with non-stick cooking spray.
Place the chicken wings in oven. Bake for one hour, turning chicken wing dings once at 1/2 hour cook time.
Remove chicken wing-dings from oven. Drain off excess fat. Cover wing dings with barbecue sauce, turning to coat thoroughly.
Turn the oven to broil. Place wing dings under broiler. Broil for five minutes. Remove from oven, turn wing dings over, and broil for an additional five minutes.
Chicken wing dings can often be found pre-cut in grocery stores, which can save you some time and hassle. They are often referred to as party wings. For an appetizer, serve wings on a large platter with a side of ranch dressing. As a main dish, serve with baked beans and coleslaw.
Handling raw chicken can be a salmonella risk. Wash hands well with soap and hot water after handling raw chicken.