Spread chicken wings in casserole dish & whip up a comfort classic with ease

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Most people think of Buffalo sauce when they think of chicken wings. It's easy to picture deep-fried wings swimming in a deep red, spicy sauce. I always serve that type of wing with ranch (although some people like blue cheese) and a bunch of celery. Well, a few months ago, I was looking for something different. I wanted to make a more traditional, Southern preparation of chicken wings. The recipe below is the perfect way to celebrate southern flavor, with roasted chicken wings and gravy.
I love the way that this savory gravy coats the spiced chicken wings, clinging to the surface and delivering the perfect amount with every bite. The rice helps soak up the extra gravy and becomes super flavorful as you eat. If you doubt that roasted chicken wings can be as crispy as fried ones, just try this recipe and tell me that I'm wrong!
Cooktop Cove
Roasted Chicken Wings and rice and gravy
5 minutes
55 minutes
1 hour
2 pounds chicken wings
2 teaspoon salt
1 tablespoon Italian seasoning
1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 cup water
2 cups cooked white rice
Preheat the oven to 350 degrees F.
Place the chicken wings in a large casserole dish.
In a small bowl, whisk together the salt, Italian seasoning, smoked paprika, garlic powder, onion powder, and water. Whisk until well combined.
Pour the spice mixture over the chicken wings and bake, covered, for 40 minutes.
Remove the cover and bake for an additional 15 minutes until the wings are golden brown.
Scoop a portion of the cooked white rice on the plate. Top the rice with the chicken wings.
Serve immediately.
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