Monday, August 10, 2009

Recipe: Baked Chicken Wings

Baked Chicken WingsOkay, I know what you are saying "Baked Lays suck!". Well, that is what I say. Hence why would I bake my chicken wings instead of frying? I have several reasons but the main reason is I don't actually deep fry anything (with the exception of tempura for dynamite rolls, but that is a different post). These chicken wings are done in the oven and don't sacrifice any flavour or texture.

The Recipe:
Wings:
3 lbs of split chicken wings
1 tbsp sea salt
20 peppercorns
2 tbsp of paprika
1 tsp of cayenne (adjust depending on how hot you want, although I would not go below 1/2 tsp as the cayenne will kick up the other flavours without adding too much heat)
1 tbsp sugar
2 tbsp of Olive Oil

Pat dry all you chicken wings with a paper towel, as any excess water will make it harder for the wings to get crispy, and place in a large casserole dish (a cookie sheet will most likely cause the wings on the bottom to burn). Grind sea salt, peppercorns, paprika, cayenne and sugar in a mortar and pestle. Add the spices and olive oil to the wings and rub the mixture into the wings until you have an even coating on the wings, yes you have to get your hands dirty. Spread out wings so that they are one level deep (don't just throw them on top of each other). Place in a 375F degree preheated oven. After about 30 minutes remove the dish from the oven, drain all the liquid from the dish and set it aside (this liquid will stop the wings from getting crispy). Flip the wings, careful you don't lose too much skin on the dish and return them to oven for another 15 minutes. Depending on the moisture in the wings you may want end with about 2-3 minutes of broil to crisp up the skin.

The Dipping Sauce:
Liquid drained off chicken wings
1/4 cup of ketchup (you could substitute with tomato paste, 1 more tbsp of brown sugar and 1 tsp of vinegar)
1 tbsp Worcestershire sauce
1 tbsp of brown sugar
Hot Sauce to taste

Start by separating the oil from the liquid we drained off the wings earlier. My favourite method is to place the liquid in a tall skinny glass and use a turkey baster to suck the liquid from below to oil. In a bowl combine the separated liquid, ketchup, Worcestershire sauce, brown sugar and hot sauce and mix until uniform and smooth. Don't be alarmed when you go to dip your wing and it bounces back at you, the collagen from the reserved liquid will cause the sauce to congeal. If this happens simply stir it up with a fork until smooth again. You can also make separate bowls for the family depending on who is a suicide or mild fan.



Baked Chicken Wings on Foodista

1 comment:

Lore said...

Yummy, chicken wings is an all-time favourite of mine! Good idea on using a casserole dish instead of a cookie sheet.
Thanks for sharing your recipe with the Original Recipes Round-up!

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