A blog about cooking and food, and how to make it taste good and be healthy. The dishes are almost all gluten/dairy free, and many are vegetarian. The focus is on techniques and ingredients over recipes - this is about everyday cooking, and that means making it work with whats on hand!

Thursday, May 17, 2012

Crispy Roasted Chicken Wings

Deep-frying is a pain in the ass, but chicken wings are best when the skin is crispy. The solution is to rub the wings with olive oil before roasting them in the oven.

In a large bowl, mix a tablespoon or two of olive oil with salt and pepper. Toss the raw wings in the oil to coat, and spread them on a baking sheet, skin side down. If you have a wire rack to put them on, that's even better. I use tin foil on a cookie sheet because its easier to clean up. And you should have been preheating the oven to  400 degrees.
Somehow I got a package of all 2-bone wing pieces
I cook them for about 20 minutes, flip them over and then cook for another 15. You can add another flip and extra time if you want them extra crispy. I like my wings to be well-done, and think its gross when chicken is undercooked. For this reason, I prefer smaller wings that cook through faster.
Now that you have your perfectly cooked wings, its time to toss them with sauce. Wait until the end to add the sauce, because sauces tend to burn when you cook them at higher temperatures.
You can use BBQ sauce, boutique wing sauces, mustard-soy sauce - almost any sauce will go with the neutral flavor of the chicken, and its savoriness will come through even strong sweetness and spiciness. I like Franks Red Hot Sauce as simple hot wing sauce. The recipe on the bottle recommends melting together butter and the sauce, but I use the straight sauce. 
Serve with football or other seasonally appropriate accompaniment.

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