Juicy cream-and-ghee wings.
I coat the wings in heavy cream first, follow with melted ghee, and cover them for the beginning of the bake. They stay juicy before finishing uncovered and getting tossed in buttery hot sauce.
METHOD
- 01
Coat the wings
Heat the oven to 350°F. Place the wings on a baking sheet and coat them lightly with the heavy cream. Add the melted ghee, salt and any preferred seasonings.
- 02
Cover for moisture
Arrange the wings in a single layer without crowding them. Cover the baking sheet with foil and bake for the first 15 minutes.
- 03
Finish uncovered
Remove the foil and continue baking for approximately 40–45 minutes, turning the wings once, until browned and fully cooked.
- 04
Make the sauce
Combine the hot sauce and melted butter in a bowl large enough to toss the wings.
- 05
Toss and serve
Once the wings are cooked, toss them immediately in the buttery hot sauce and serve.
Wing size and ovens vary. Use a digital thermometer and cook poultry pieces to an internal temperature of at least 165°F (74°C), checking the thickest part without touching the bone.
The covered first 15 minutes are what I use to help keep the wings juicy. The uncovered portion gives them time to brown before the final sauce.
USEFUL DETAILS
Nutrition, swaps & storage
Estimated nutrition
Per ¼ recipe, including sauce
- Calories
- ~500
- Protein
- ~38 g
- Fat
- ~38 g
- Carbohydrate
- ~1 g
An estimate for four servings. Wing size, edible meat, hot-sauce brand and how much coating remains on the pan can change the final numbers.
Substitutions
- Ghee: melted butter works too, but its milk solids may brown more quickly.
- Heavy cream: for a dairy-light version, omit it and coat the wings with ghee alone.
- Hot sauce: choose your preferred heat level, serve the wings plain, or finish with melted butter and a dry seasoning.
- Frozen wings: thaw fully in the refrigerator and pat dry before coating.
Storage & reheating
- Refrigerate cooked wings in a shallow, covered container within 2 hours.
- Use refrigerated leftovers within 2–4 days, or freeze promptly for longer storage.
- Reheat only the amount you need to 165°F (74°C). For better texture, use a 350°F oven or air fryer rather than a microwave.
- Avoid reheating the same leftovers more than once.