Skip to main content

Crispy Wings from the Oven


I have absolutely nothing against deep frying. Big fan. But I am sympathetic to the reasons why you may not want to use that method all the time. Whether it be for health, clean-up, or general safety. At the same time I think we can all appreciate that deep frying adds a crispiness factor to food that is irresistible. The good news is that when it comes to chicken wings at least, there's a pretty good hack. To that end this isn't a full recipe insomuch as it is a post about a great technique which is using baking powder to crisp up your chicken wings in the oven. Once you've got them up to crispy perfection you can apply any sauce you fancy and take them in a million different directions depending on the occasion or your preference. Last bit here - do not mess up and use baking soda by mistake. That is going to end badly.

Gather the Good Stuff


1. Wings - however many you need. This recipe is for about 20 wings. If you are making a lot more, you'll need to increase the dry rub by a similar amount. 
2.  2 Tbsp baking powder 
3. 1 Tbsp black pepper 
4. 1 Tbsp salt 
5. 1 tsp granulated garlic 
6. 1 tsp paprika  

Putting it Together 

1. Lay your wings out on a flat surface and pat well to dry. The more moisture you remove, the crispier they will ultimately be  
2. Sprinkle generously with salt and allow to stand for 10 minutes to draw out the moisture from the skin. Pat dry again

 
3. Meanwhile preheat your oven to 130C
4. Line your baking tray with tin foil and insert rack (If you don't have a baking pan with a rack that's ok, but you may want to flip the wings half way through the process)
5. Put your wings and your dry rub into a mixing bowl and toss until well and evenly coated 

6. Place wings on baking tray rack spaced out evenly 
7. When hot place into the oven and cook for 30 minutes. After 30 minutes crank the heat up to 230C and cook for another 15-20 minutes 
8. Once they are done they should be very brown and crispy and ready to be dressed with whatever sauce you're feeling at the moment. I went for a smokey chipotle / plain / buffalo hot 
 
9. Dress em'up! 

Comments

Popular posts from this blog

Chicken Noodle and Sausage Soup

  The wind where I live can cut you right down to the bone. Nothing will get you back up to speed like a warming bowl of homemade soup. It's also the best way to get through all the bones you've been saving from other dishes you've made by making the base from scratch in the form of your own broth. The veggies here can be changed up to taste of course or to suit whatever you've got on hand. This recipe is a in two parts, a recipe for the broth and a recipe for the soup itself. It's all pretty straight forward and I'd encourage you to mix it up with the exception of one part - do not cook your noodles directly in the soup itself. The result of that is a terrible mess if you reheat the soup. The noodles get way overcooked and they start to disintegrate. Best to cook them separately.  Gather the Good Stuff Broth  This recipe presumes that you've been saving bones etc from other meals that you cooked and that you've got roughly enough to make a decent stock.

Gloriously Garlic Noodles

  This is a dish that you can have on the table in 20 minutes or less. It has relatively simple ingredients that pack a ton of flavour. It's also open to a lot of variation. I like to serve it with shrimp as shown but really any protein will work, seafood being the fastest one to add. Also, feel free to play with the amount of garlic. The recipe that follows is on the extreme end of how much you want to put it in there. if you find garlic a little overpowering, or you have a dentist appointment the next day, maybe tone it down a bit.   Gather the Good Stuff  In regards to the sauce, you can be pretty loose with the quantities. If you like it a little saltier, use more soy sauce. If you like it a little hotter, add a little more cayenne. For the noodles, literally any noodles will do. I used the standard spaghetti but that's just because it is what I had on hand.  2 Tbsp soy sauce - a shot of a thicker darker one is probably a good idea. if you use one that is too light you'

Chicken Paprikesh

One thing we all appreciate about chicken is how nicely it can be transformed into something awesome and in pretty short order. This dish certainly fits that bill. It won't take you much more than 25 minutes to prepare and I'm confident how pleasantly surprised you'll be with the work / reward ratio of this dish.  Key things to focus on are using a good smokey paprika and making sure you take the time to brown the onions well. Gather the good stuff: 1 Tbsp butter or better  Chicken legs and thighs. Enough to fill a big pan.  2 or 3 Yellow onions - sliced.  1 Tbs of paprika. I use smoked but you can use regular paprika as well  1 cup chicken broth at room temperature 1/2 cup sour cream  Putting this together Cut your chicken into thighs and drumsticks. Pat dry and salt well.  Meanwhile slice your onions and set aside.  Heat 1 Tbsp oil in a heavy pan on medium high heat .  Fry chicken skin side down for 5 minutes or until skin easily lifts off the pan. Flip chicken and fry fo