CRISPY BAKED CHICKEN WINGS
The Best Crispy Baked Chicken Wings! Less fat and less calories thanks to a cooking method of parboiling then baking in the oven.
Provided by Joanne Ozug
Categories Appetizer
Time 55m
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F.
- Heat up a big pot of boiling water. Season the water like you would for cooking pasta (taste the water, it should taste a little repulsively salty, like sea water).
- Add the chicken wings to the pot, and reduce the heat slightly to keep them at a simmer for 7 minutes.
- Drain the chicken pieces in a colander, then place them on a wire rack for a couple minutes, letting the steam evaporate from the cooling wings and also letting any excess moisture drip down. Then dry them very well with paper towels or highly absorbent kitchen towels.
- Place the chicken wings directly on a metal sheet pan, with the fattier top side down.
- Bake for 25 minutes on the first side, then flip the pieces over and bake for another 5-10 minutes on the other side, until the skin looks golden and crisp. Make sure to keep your eye on them, particularly if you have smaller wings, to check for doneness. Overcooking risks drying the inside out.
- If serving the wings with sauce, coat them while they're hot out of the oven. Enjoy!
Nutrition Facts : Calories 271 kcal, Protein 22 g, Fat 19 g, SaturatedFat 5 g, Cholesterol 94 mg, Sodium 89 mg, ServingSize 1 serving
CRISPY BAKED CHICKEN WINGS
Provided by Michael Symon : Food Network
Categories appetizer
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 14
Steps:
- For the wings: Preheat your oven to 450 degrees F. Line a rimmed baking sheet with foil and brush the foil with the oil.
- Pat the wings dry with paper towels, then sprinkle with the baking powder and toss to evenly coat in a large mixing bowl. Spread the wings evenly on the prepared baking sheet. Bake until golden brown, crispy and cooked through, 25 to 30 minutes, flipping halfway through.
- For the dry rub: Combine the brown sugar, salt, black pepper, granulated sugar, paprika, chili powder, garlic powder, onion powder, cumin, cayenne and celery seeds in a small bowl.
- Remove the wings from the oven and add to another large mixing bowl. Season well with some of the rub, and then toss to coat. (Reserve the remaining rub for another use.) Serve immediately.
SQUID INK CHICKEN WINGS
Make and share this Squid Ink Chicken Wings recipe from Food.com.
Provided by Food.com
Categories Chicken
Time 3h20m
Yield 2-3 serving(s)
Number Of Ingredients 17
Steps:
- Add 3/4 cup of beer, 2 cloves of grated garlic, white pepper, 1 tablespoon of grated ginger, Sambal Oelek, and salt to a large glass bowl. Whisk to combine.
- Add the chicken wings and toss. Cover and refrigerate for 3 hours to overnight.
- Attach a thermometer to a heavy-bottomed Dutch oven and add enough canola oil to come up about 3-inches high. Heat to 350 degrees F.
- Meanwhile, add the rice flour and cornstarch to a large bowl and whisk to combine.
- Toss the marinated wings in the flour mixture. Be sure to allow any extra marinade to drip off before adding to the flour. Toss to coat.
- Carefully add the coated wings to the hot oil using metal tongs. Fry for 10 minutes, or until golden brown.
- Meanwhile, add the remaining beer, rice wine vinegar, miso paste, honey, squid ink, soy sauce, 2 cloves grated garlic, and remaining 1 tablespoon of grated ginger to a large pan over medium heat. Whisk to combine and let simmer for 8-10 minutes until reduced to about half.
- Carefully remove the cooked wings and add to a large bowl. Add hot sauce over the wings and toss until coated. Transfer to a serving platter and garnish with sesame seeds and cilantro.
Nutrition Facts : Calories 1145.8, Fat 49.9, SaturatedFat 13.9, Cholesterol 226.4, Sodium 2586.4, Carbohydrate 97.7, Fiber 4.6, Sugar 37.5, Protein 64.2
SWEET AND GOOEY CHICKEN WINGS
Sweet and gooey chicken wings prepared with common ingredients, very tender.
Provided by Jilly Cooper
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 5h40m
Yield 4
Number Of Ingredients 6
Steps:
- In a 9x13 inch casserole, combine soy sauce, brown sugar, oil, ginger, and garlic powder. Mix until brown sugar completely dissolves into the mixture. Place the chicken wings in the dish and turn them over until they are all well coated. Cover the dish and refrigerate for at least 4 hours. Turn the chicken again, after 2 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake chicken at 350 degrees F (175 degrees C), covered, for 45 minutes. Turn the chicken wings, and spoon sauce from the bottom of the pan over the tops of the wings. Cook an additional 50 minutes, uncovered.
Nutrition Facts : Calories 463.7 calories, Carbohydrate 16.2 g, Cholesterol 131.1 mg, Fat 28.9 g, Fiber 0.3 g, Protein 33.3 g, SaturatedFat 7.9 g, Sodium 1932.1 mg, Sugar 14 g
SWEET 'N' TANGY CHICKEN WINGS
I love the convenience of slow-cooker recipes for get-togethers. Start these wings a few hours ahead of time and you'll have fantastic appetizers ready when your guests arrive. -Ida Tuey, South Lyon, Michigan
Provided by Taste of Home
Categories Appetizers
Time 3h35m
Yield 2 dozen
Number Of Ingredients 11
Steps:
- Using a sharp knife, cut through the 2 wing joints; discard wingtips. Sprinkle chicken with a dash of salt and pepper. Broil 4-6 in. from the heat until golden brown, 6-8 minutes on each side. Transfer to a greased 5-qt. slow cooker. , Combine the ketchup, brown sugar, vinegar, Worcestershire sauce, mustard, garlic, liquid smoke if desired, and remaining salt; pour over wings. Toss to coat. , Cover and cook on low until chicken is tender, 2-3 hours. If desired, top with jalapenos, onion and sesame seeds to serve. Freeze option: Freeze cooled fully cooked wings in freezer containers. To use, partially thaw in refrigerator overnight. Reheat wings in a foil-lined 15x10x1-in. baking pan in a preheated 325° oven until heated through, covering if necessary to prevent browning. Serve as directed.
Nutrition Facts : Calories 74 calories, Fat 3g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 282mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 5g protein.
GLAZED CHICKEN WINGS
I received this easy wing recipe from a cousin on Vancouver Island during a visit there a few years ago. They're an appealing appetizer, but also a favorite for Sunday lunch with rice and a salad. -Joan Airey, Rivers, Manitoba
Provided by Taste of Home
Categories Appetizers
Time 1h5m
Yield 2 dozen.
Number Of Ingredients 4
Steps:
- Cut chicken wings into 3 sections; discard wing tip section. Place in a greased 13x9-in. baking dish. Combine barbecue sauce, honey and soy sauce; pour over wings. Bake, uncovered, at 350° for 50-60 minutes or until chicken juices run clear.
Nutrition Facts : Calories 86 calories, Fat 4g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 380mg sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 6g protein.
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