The Only Crispy Oven-Baked Wings Recipe You’ll Ever Need

 

The people who know me best know that I have a “thing” about chicken with bones. My partner likes to credit himself with “changing my life” [emoji eyeroll]. Truthfully, he did expose me to the greatness that is the Popeye’s fried chicken breast. The truth is, I still adamantly refused to eat wings when out with friends. They’re just never crispy enough for me. The worst thing in the world is a plate of wings that look and smell delicious and then…..chewy, gummy skin. Wing. Ruined.

 

Several years ago he requested that I make him wings. As a person who didn’t eat wings, at the time, it was quite a challenge. I was grossed out every step of the way. I just tossed them in the oven and then threw some sauce on them. Quite shameful, really. Fast forward a few years, I decided to play around with this whole wing-thing again.

 

This time, I had a bit more cooking experience under my belt and the following recipe is the recipe that you never knew you needed. These are the easiest, crispiest wings you’ve ever had without added oil or frying! The secret? PARBOILING!

 

I have never attempted this recipe with “party wings” or frozen wingettes. I simply buy a family pack of wings and cut them into flats and drums. It’s a little added labor but it’s worth it (and it’s cheaper, to be honest).

 

This recipe works for a few wings or a helluva lot of wings. Just watch the clock!

 

Ingredients:

Chicken wings

Salt

Water

 

(Seriously. Dassit!)

 

Preheat your oven to 450 degrees.

Cut your chicken into wings and flatssw1

You’re going to boil water like you’re making pasta aka heavily salted and a rolling boil.

Boil the chicken for 8-10 minutes.

Drain thoroughly.

Pat dry with paper towel.sw2

Place the chicken pieces directly onto a cookie sheet (no added oil, no foil)***sw3

Bake for about 30 minutes.

The wings will begin to turn golden brown.sw4

Flip the wings and bake for an additional 5-10 minutes.

 

Voila. They’re done.

 

At this point, you can toss them in your favorite sauce. Tonight, we had ginger lime sticky wings. Or you can eat them as is, but believe me, these are the perfect vehicle for some yummy sauces.

***If you’re going to eat these without a sauce, season them well with your favorite blend of herbs and spices before putting on the cookie sheet.

 

© 2017 by Alexa Mason. All Rights Reserved

Crispy Baked Zucchini Fries

I wanted a really yummy side for this meal that I’ve been daydreaming about for a week (post coming soon). I wanted something crunchy, but after the holiday, I couldn’t bear the thought of something heavy or deep-fried.

 

Enter crispy, baked zucchini fries. Now, before you raise and eyebrow- these were so delicious I haven’t stopped talking about them. However much you plan to make? Double that. Freeze what’s leftover and thank me later. I bet you you’ll love them and I bet you’ll use these techniques on whatever veggies you have laying around (string beans, peppers- hello!)

 

You want to season the fries generously. You will be doing the three-stop dredge (flour, egg, panko). Instead of frying these, we will line them on a baking rack on top of a cookie sheet and bake them on high heat until crispy and golden brown.

 

These taste so good you will forget that they are good for you! Low-carb, baked vegetables.

 

Insert heart-eye emoji.

Throw in the pig emoji too.


Ingredients:

(This recipe can easily be scaled up or down, there are very few precise ingredients here. This is just what I did for dinner tonight.)

 

1 large green zucchini

1 large yellow zucchini

Flour

Egg

Panko

Salt

Pepper

Garlic powder

Paprika

Cooking spray or olive oil


  1. Pre-heat your oven to 425.
  1. Cut the ends off of your zucchini.
  2. Cut the zucchini in half.
  3. Slice them length wise into about four slices ¼” to ½” thick.zucfrieszuchfries2
  4. Slice these into about 3-4 “fries”.
  5. Place your “fries” into a container and season them generally.
  6. Allow them to rest as you continue to prep your dredging station. Flour, panko and egg are not measured. I eyeball it. But always, ALWAYS use less than you think you will need. You can always add more if you need it. However, if you use too much you’re not pouring that flour back or that panko back into the containers. That’s gotta go in the trash. I try to minimize waste where I can. Use less, you can always add more-rule of thumb. Note: Liquid will likely accumulate in the zucchini container due to the salt; if so, simply drain the liquid.zucfries3
  1. A few at a time, place the “fries” into the flour and coat evenly.
  2. Then place them in the egg and coat evenly.
  3. Toss them in the panko and coat evenly. Press the panko gently into the “fries”.
  1. Place them on the baking rack until you are ready to go.zuchfries4
  2. (Note: if you do a large amount, these can be frozen (and kept frozen) until you are ready to use them. If you are baking these from the freezer, simply follow the remaining steps. Do not thaw.)
  1. Before baking, spray generously with cooking spray or drizzle with olive oil. Optional: sprinkle with sea salt or coarse kosher salt.zuchfries5-copy
  1. Place the baking rack on top of a cookie sheet and bake for about 20 minutes or until crispy and golden brown.zuchfries6zuchfries7zuchfries8

These are best fresh, piping hot from the oven.

© 2017 by Alexa Mason. All Rights Reserved