crispy oven-baked chicken wings
i want to bake chicken wings for our upcoming superbowl party and i was wondering if someone could recommend a decent brand. i remember buying some frozen wings in the past that turned out fatty and limp. would buying fresh help much? how about putting them under the broiler? any suggestions would help- this is only my second time making wings!
Do you mean real wings (as in the bone containing upper appendages of a chicken) or boneless breaded buffalo sauced frozen things?
Can't help you on the latter, but real wings I toss in buffalo sauce (the one from Cook's illustrated is good- or a mix of frank's hot sauce, tabasco, brown sugar, cider vinegar and butter) and then bake in a moderately low oven (325) for an hour or so, turning about halfway through. Baking low and slow lets the fat render and leaves the skin crispy. For easy cleanup use foil under the sheets. Toss with sauce again when you take them out of the oven for best flavor.
On Good Eats, AB this an ovn baked chicken wing. He first steams the wings for 10 minutes. Puts it in the fridge for 1 hour or so to cool and dry the surface of the wings. Then he bakes the wings @ 450 for 20 minutes on each side. Tosses the wing in simple mixture of melted butter and hot sauce.
I first learned this steam and bake or steam then fry technique in a chinese cookbook logn time ago but it produces amazingly crispy skin.
I take fresh wings - either the full wing or they can be cut into the little drumette and the flat part, whatever you like.
I put them as is on a cooking sheet with a rack so the the fat can escape. I bake them for about 20-30 minutes in a 400 degree hot oven.
Take them out... and put them in a bowl with whatever you are saucing them. This year I will be dividing mine between a bowl of Ah So sauce for red Chinese wings, and a bowl of Frank's Hot Sauce, butter, and a splash of chili sauce.
I cover the bowls with plastic wrap and shake them to coat the wings. Then I clean the pans and get ready for round 2.
Place the coated wings on the rack in the pan again (Sprayed with a little no stick), and bake at 375 degrees until cooked through (Another 20 minutes or so). You will see the wings get slightly blackened in spots, that's how it should be, and that's how you know they are ready.
You will get crispy, flavorful wings this way. No need to steam or deep fry.