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 Ginger Lime Sticky Wings

Tonight is Saturday night and mama really did not feel like cooking. I was pleased to hear a simple request of “asiany wings with the ginger and stuff”. This is a simple recipe with simple methods that can be applied to any flavor wings you’re going for.

 

This sauce is packed full of flavor and super easy to make. It’s easily adjustable; if it’s too sweet, use less sugar. If it’s not spicy enough, add more sambal (or peppers). More or less ginger? Easy fix.

 

 

Ingredients:

 

For the chicken:

Chicken wings

Water

 

For the sauce:

¼ cup soy Sauce

2 tbsp of oyster sauce

2 tsp sambal oelek

3 cloves of garlic, grated

Thumb of ginger (about 1.5”) grated

3-4 tbsp of light brown sugar

juice and zest of one lime, a pinch of zest reserved

 

For the chicken:

 

  1. Using kitchen shears, cut your wings into flats and drumssw1
  2. Preheat your oven to 450 degrees.
  3. You’re going to boil water like you’re making pasta aka heavily salted and a rolling boil.
  4. Boil the chicken for 8-10 minutes.
  5. Drain thoroughly.
  6. Pat dry with paper towel.sw2
  7. Place the chicken pieces directly onto a cookie sheet (no added oil, no foil).sw3
  8. Bake for about 30 minutes.
  9. While your chicken is in the oven, start your sauce.sauce1
    • Grate the garlic and the ginger
    • In a sauce pan, over medium heat, add all of the ingredients and stir.
    • Bring to a boil and reduce to a simmer.
    • Keep an eye, the sauce will bubble and start to reduce.
    • Taste and adjust as you see fit.
    • When it’s perfect, remove from the heat.
  10. The wings will begin to turn golden brown.sw4
  11. Flip the wings and bake for an additional 5-10 minutes.
  12. Toss the wings in the sauce.sw6
  13. Sprinkle reserved lime zest over sauced chicken.

sw7sw8sw9

One word. BOOM!

 

 

 

© 2017 by Alexa Mason. All Rights Reserved