The key to home-made convenient mess-free oven crispy chicken wings reminiscent of them hot-off-the-fryer?... tossing them in a bit of flour before baking! Healthier and less-work, serve it naked or smothered in buffalo or barbecue sauce for extra delishush goodness! I went for naked tonight-- juicy and tender with the blistered, crispy skin that crackles under your teeth with a pinch of coarse salt and a squeeze of lemon-- oh yeah!!!
Crispy Oven-Baked Chicken Wings (adapted from Canadian Living Magazine)
2 lbs. (900 g) separated trimmed chicken wings
3/4 tsp. each salt and pepper
3/4 tsp. each onion and garlic powders
3 Tbsp. all-purpose flour or cornstarch
3 Tbsp. all-purpose flour or cornstarch
lemon wedge for splashing
In bowl, sprinkle chicken with salt, pepper, garlic and onion powders. Sprinkle with flour; toss to coat. Arrange on lightly greased non-stick foil– or parchment paper–lined rimmed baking sheet. Bake in 425°F oven, turning once, until crisp and golden, 45 to 50 minutes.
TIP: You can buy chicken wings that are already separated, however save money by getting them whole. Cut the tips off whole chicken wings, then cut each wing in half at the remaining joint. Or do as I do, and keep the tips attached to the wings for more goodness to nibble.
Variations: The Ultimate Crispy Buffalo Chicken Wings
In small saucepan, stir together 1/3 cup cayenne pepper sauce (such as Frank's RedHot Original), 2 Tbsp. butter, 1 tsp. Worcestershire sauce and 1/2 tsp. onion powder; bring to boil. Remove from heat; let cool to room temperature. Prepare wings as directed; toss with sauce just before serving.
The Ultimate Crispy Barbecue Chicken Wings
In saucepan, stir together 1 cup ketchup, 1/3 cup fancy molasses, 2 Tbsp. cider vinegar, 1 Tbsp. Dijon mustard, 1 tsp. onion powder, 1/2 tsp. garlic powder, 1/4 tsp. salt and 1/2 cup water; bring to boil. Reduce heat and simmer, stirring occasionally, until thickened, about 20 minutes. Prepare wings as directed, brushing with sauce before last five minutes of baking.
If you have coarse sea salt or fleur de sel, give the wings a sprinkle and a splash of lemon juice before serving.
Served along bowls of spaghetti bolognese, and table hot sauce, it was the perfect family meal duo to warm up to a snow night in.
For more of our family favourite recipes, search chicken wings in the search box :)
In bowl, sprinkle chicken with salt, pepper, garlic and onion powders. Sprinkle with flour; toss to coat. Arrange on lightly greased non-stick foil– or parchment paper–lined rimmed baking sheet. Bake in 425°F oven, turning once, until crisp and golden, 45 to 50 minutes.
TIP: You can buy chicken wings that are already separated, however save money by getting them whole. Cut the tips off whole chicken wings, then cut each wing in half at the remaining joint. Or do as I do, and keep the tips attached to the wings for more goodness to nibble.
Variations: The Ultimate Crispy Buffalo Chicken Wings
In small saucepan, stir together 1/3 cup cayenne pepper sauce (such as Frank's RedHot Original), 2 Tbsp. butter, 1 tsp. Worcestershire sauce and 1/2 tsp. onion powder; bring to boil. Remove from heat; let cool to room temperature. Prepare wings as directed; toss with sauce just before serving.
The Ultimate Crispy Barbecue Chicken Wings
In saucepan, stir together 1 cup ketchup, 1/3 cup fancy molasses, 2 Tbsp. cider vinegar, 1 Tbsp. Dijon mustard, 1 tsp. onion powder, 1/2 tsp. garlic powder, 1/4 tsp. salt and 1/2 cup water; bring to boil. Reduce heat and simmer, stirring occasionally, until thickened, about 20 minutes. Prepare wings as directed, brushing with sauce before last five minutes of baking.
If you have coarse sea salt or fleur de sel, give the wings a sprinkle and a splash of lemon juice before serving.
Served along bowls of spaghetti bolognese, and table hot sauce, it was the perfect family meal duo to warm up to a snow night in.
For more of our family favourite recipes, search chicken wings in the search box :)
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