Jennifer’s Zesty-Sweet Wings

Here's my take on a recipe from my 6th grade home economics teacher, Ms. Cooper. She taught us how to make a fool-proof chicken wing. Well, I adding my own little zing to her recipe. Now, I have my go-to wings recipe for every casual occasion.


· 2 lbs. chicken wing pieces

· 1 stick of unsalted butter

· 1 oz. Ranch Buttermilk Dressing Powder

· 6 oz. Texas Pete hot sauce (Sub: a lower sodium hot sauce of choice)

· 1 cup pineapple juice

· 1 TBS Honey

· Optional Garnish: Pineapple chunks and red bell pepper slivers.


1. Bake unseasoned wings at 425 degrees for 10 on a rack over a rimmed baking sheet. Reduce oven to 385 and continue baking for an additional 20-25 minutes, or until crispy brown.

2. In sauce pot, slowly melt the butter while stirring it, to prevent it from burning. Whisk in dressing powder and hot sauce. Once blended and mixed well, add the pineapple juice and honey. Cook down on low until thickened. Add to a large bowl for tossing the wings.

3. Add wings to sauce in bowl and toss around until fully covered. Return wings to the oven on the rack and cook at 385 for 5-10 minutes until sauce has stuck to wings.

4. Serve immediately with celery, carrots, and blue cheese or ranch dressings.

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