Baked Chicken Wings
Siobhan's Low Carb Cracklin' Wings
(this is a reinterpretation of another recipe that is higher in carbs, which is why it's called "low carb")
48 chicken wing pieces (24 whole wings separated)
1 cup whole wheat flour
1 tablespoon Penzey's Adobo Seasoning Mix (this is worth buying and having on hand)
1/4 teaspoon ground chipotle pepper powder (also available from Penzey's and I also recommend keeping this on hand)
1/2 cup butter
5 ounces Frank's hot sauce
Juice of 1 lime
Preheat oven to 375 degrees. Arrange two racks so that they're not immediately adjacent and the air can circulate freely in the oven.
Rinse wings, and separate them into two pieces if they are whole. Line two cookies sheets with foil (I use Reynold's nonstick foil, it's great) and spray with nonstick spray (to aid in the cracklin'). Put flour, adobo seasoning, and chipotle pepper into a plastic bag, close and shake to mix it up. Toss the wings in batches in the flour mixture and
arrange on the cookies sheets (I can get 24 to a sheet, more if I cram them).
While the wings are baking, put butter, hot sauce and lime juice in a small saucepot. Simmer and stir well, then set aside until the wings are done (you don't need to do this
until the wings are almost done).
Bake in preheated oven for 45 minutes, then turn all the wings over with some tongs, and bake for another 45 minutes (1 1/2 hours total). Remove from oven and toss with the sauce.
These come out very crispy, though if your wings are on the small side, cut the time to 30 minutes, turn, 30 minutes, instead of 45.
Take 20 chicken wings: Remove the tips and cut apart at the joint (yields
Lay pieces in a low flat pan (do not stack); Dust with lots of garlic
powder -- Use maximum you think necessary and then double it -- and some
accent; Turn over and do it again.; and let stand for one hour.
1/2 C chicken broth
4 T catsup
1 T soy
1 t accent (MSG; you can skip this)
scant 3/4 C sugar
Mix the above and boil for 4-6 min.
Beat 6 eggs and put cornstarch on a plate
Roll wings in cornstarch (well) and then dip in eggs
Deep fry until brown (wings may be frozen at this point for future use)
Put wings back into low flat pan, single layer, and pour sauce over them
Bake at 350 degrees for 1 hour
1. Do not freeze with sauce on wings
2. Sauce must be thick and sticky after it is cooked
3. Wings are both fried and baked, but will not be dry
4. This sticky finger-food may be served hot, warm, or cool.
One thing I like about wings is when the skin is crispy and meat moist. Here is my tip. I bake the wings naked, nothing on them at all, on a pan with a cooling rack on it to keep the wings off the pan, in a hot, 425 degree oven for about 20-30 minutes until they are light to golden brown.
Remove them and then place them in a large bowl with a lid or is covered with plastic wrap, and had the following in it:
1 jar of Heinz Chili Sauce
1 stick melted butter
several ounces, to taste hot sauce (I use Frank's)
Toss the wings to coat and cover and let steam in their own juices for about 5 minutes
Remove and cook in hot oven again on the cleaned rack and pan for about 20 minutes.
Skin will get nice and crispy.
Another alternative sauce that I like is called "Ah So" sauce, it is pinkish red and comes in a jar, but it makes GREAT Chinese style chicken wings. I use it instead of the above sauce when looking for a Chinese fix.
This recipe is fantastic. I've changed it slightly since we like more spice, less sweet. Minimal honey and soy sauce, extra curry paste, add some extra chili paste, lime zest on top just before serving. Also found they need a longer baking time to get crispy.
I was reading through the latest Food&Wine just last night, and bookmarked this recipe. Haven't tried it yet, but plan to - chicken wings are baked, then tossed in a glaze made with coconut milk and Thai red curry, and browned for 5 minutes under the broiler.
Red Curry Buffalo Wings
Italian Chicken Wings
Preheat oven - 350
1 large pack of wings and tips, disjointed. Reserve the tips for stock.
1 Cup Parmesan
3 T Fresh Italian flat leaf parsley – cut fine
3 T Paprika –I use a combination of hot and smoked Paprika
3 tsp Mexican oregano – rub between your hands to make if fine
1 T red pepper flakes (optional use or more)
1 T dried basil
1 T Onion salt
2 T Garlic powder
1 tsp fresh black pepper
2 tsp Sea or Kosher salt to taste
Put all the dry ingredients and the parsley into a lunch size bag or a plastic disposable bowl with a snap lid, so that you can shake it without losing the mix.
1 stick melted butter
Dip the chicken in the butter, place a few wings in the bag or bowl with about 1/3 of the dry ingredients and shake to coat.
(I do not put all of the dry mix in, reserve in event of clumping)
After dipping the wings in butter, and coating them in the dry mix, shake the excess off. Place in a large baking dish, or foil lined baking sheet.
Bake for 40-45 minutes, on the middle rack.
Serve hot with warm marinara sauce.
Here's two for you:
Maple-Hoisin Chicken Wings or Thighs
4 t ground ginger
1/2 c Hoisin sauce
1/2 c orange juice
2 cloves garlic, crushed
2 T peanut oil
2 T toasted sesame oil
Marinate for a couple of hours
Bake @ 375 for +/- 1 hour hour
Cirtus Marinade for Wings or Thighs:
Kosher salt & freshly ground black pepper
1/4 c olive oil
1 lemon, zest & juice
1 orange, zest & juice
1 lime, zest & juice cayenne pepper
sprigs of fresh thyme - up to 10
Marinate for 1 hour
Grill or bake @ 375 for +/-1 hour
OOPS......You have no idea how many times I proof read that post. LOL
The recipe above is one I'm still working on. Changing a few ingredients as you can see. Sorry for the mistake!!
Here's the corrected recipe:
Baked Maple-Hoisin Chicken Wings
2 pounds chicken wings
1 1/3 tablespoon olive oil
1/3 cup soy sauce
1/3 cup hoisin sauce
1 1/3 tablespoon ketchup
2/3 cup Maple syrup
2 or 3 cloves garlic, minced
Kosher salt and freshly ground pepper to taste
Preheat oven to 375 degrees F.
Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, maple syrup, garlic, salt and pepper.
Pour over the chicken.
Marinate for 2 hours (or over night)
Bake in preheated 375* oven for one hour, or until sauce is caramelized and chicken is done.
I bake my wings by marinating them in crushed garlic and ginger, salt, lemon juice and paprika for as long as you can, or to a maximum of overnight. Bake them in the oven, turning them once until they are cooked, and then switch to the grill, to make them crispy. In a pot on the stove, melt butter, a bit of vinegar, and Frank's Red Hot Sauce. When the wings are crispy take them out and put them in a large bowl. Pour the sauce into the bowl and shake until well coated.
Sorry, I'm really bad with amounts, temperatures, and times, I tend to cook by taste and watching for things to be ready.
They turn out really good.
I was going to say this is exactly how I make my wings, but then I read closer and realized it's not - except for the hot sauce part.
I'll marinate non-hot wings, but for hot wings I place them on a baking sheet in the oven at 400, flipping them over after 10 minutes to make sure it's all crispy all around.
You can also grill chicken wings and they cook faster and come out crispy, but if it's too cold to be grilling, then the oven method works fine, too.
I bake buffalo-style wings all the time (instead of deep-frying). Cut up the wings into drummettes, discard the bony tips (or save for stock). Toss the wings with Crystal brand hot sauce...if you can't find Crystal, substitute any hot sauce that is medium-hot, not too vinegary, with a little sweetness. Spread out in a single layer on a foil-lined baking pan and bake at 375 until well-browned. Turn halfway through to brown all sides equally.....another good wing coating uses a little cider vinegar, some brown sugar, and a bunch of tabasco.