Super Simple Oven Roasted Chicken Wings

I can't believe it is October already! To imagine there are only three months until the year is over is mind blowing! To me, October means pumpkins, football games, baseball playoffs, parties, and soups! There is just nothing better than watching a movie or TV in your pajamas, drinking coffee while supper is cooking in the crockpot!

So, I thought it would be fun to share some fun tailgating and fall recipes this month! Now, this is not a challenge, so anything I share will definitely be good and I may not have a recipe every day like in September, but I already have a couple to share, and plenty more to try.  

First off ~ Oven Roasted Chicken Wings.  I made these the other night for like the 100th time, and my husband was like these are just as good as the first time you made them! I responded with I know and that I needed to share this on the blog.  My husband quickly looked at me and said, "WHAT...you haven't shared these, yet.  Oh you have to like next week." So here we are!

I got the recipe from the 100 Days of Real Food website which I love! The original recipe calls for smoked sea salt which I can never find, so I buy the Liquid Smoke.  It still gives the wings a smokey flavor and we love them!

Ingredients

3 pounds chicken wings

1 tablespoon pure maple syrup

1 1/2 teaspoons liquid smoke

2 1/2 teaspoons pepper

1 1/2 teaspoons salt

1 teaspoon thyme dried

1 teaspoon paprika

1/2 teaspoon oregano dried

1/2 teaspoon red pepper

Dipping sauce

16 oz container of low-fat sour cream

1 ranch dressing seasoning pack

Instructions

Place the cooling rack on top of a baking sheet lined with aluminum foil and set aside. Pre-heat oven to 425 degrees.

Pour the maple syrup and liquid smoke into a large mixing bowl. Add the wings and mix with your hands to evenly coat the wings. (Note: If your wings are fairly wet, pat dry with a paper towel first, otherwise don't waste your time.) Arrange the coated chicken wings on top of the rack, thick-skinned side down.

Mix remaining ingredients in a small bowl and with a dry hand, evenly spread about half of the spice mixture on top of the wings. With your other "wet" hand, press the spice rub into the wings and then flip them over (we want the thick-skinned side up during baking for extra crispiness). Evenly spread the remaining spice mixture on top with your dry hand.

Bake for 45 minutes on the middle oven rack.

For the dipping sauce, mix the sour cream and ranch seasoning together and refrigerate for a couple of hours.  Serve with the wings, celery, and carrots. 

Again, here is the original recipe! 

I served them with celery, carrots, and tater tots! A healthy serving would be about 3/4 of meat {maybe 2 or three} and then a cup of celery and carrots with 2 Tbsp of ranch dressing.  

I hope you enjoy!

Much Love ~ Becky