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.
CRISPY POTATO WINGS
Crushed potato chips add salt and crunch to these hard-to-resist wings that provide fried chicken taste without the fuss. Make sure to cook them on a rack to retain their crispness. Experiment with your favorite flavored chips for different tastes. I found this recipe in Cooking Club magazine. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories Lunch/Snacks
Time 55m
Yield 32 wings, 32 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 425. Line 2 large rimmed baking sheets with foil; top with cooling racks. Spray racks with cooking spray.
- Crush potato chips in resealable plastic bag with rolling pin (you should have 2 1/2-3 cups finely crushed chips). Place in shallow bowl or pie pan; stir in garlic salt, paprika and pepper. Place in oil in small bowl. Lightly dip chicken in oil; roll and press into chip mixture. Place on racks.
- Bake 40-45 minutes or until chicken is golden brown and no longer pink in center, rotating baking sheets after 20 minutes.
Nutrition Facts : Calories 141.5, Fat 9.5, SaturatedFat 2.3, Cholesterol 40.2, Sodium 78.8, Carbohydrate 3.6, Fiber 0.3, Sugar 0.3, Protein 10
THE BEST CRISPY BUFFALO WINGS RECIPE BY TASTY
The best buffalo wings are a perfect mix of crispy, tender, and saucy, and this recipe does it all. After coating the wings in cornstarch, you cover them in a spicy, flavorful batter before quickly frying them for 8-10 minutes. All that's left is mixing them in a bowl with your favorite buffalo sauce and plating them with all the fixings -celery sticks, ranch, blue cheese dip. It doesn't really matter, because these juicy, crunchy wings will be the true game night stars no matter what!
Provided by Kiano Moju
Categories Snacks
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a bowl, toss ¼ cup (30 grams) of cornstarch and the chicken wings together until fully coated. Transfer the wings to a wire rack and let rest and dry out for 20 minutes, ideally in the fridge if you have space.
- In a medium bowl, whisk together the remaining ½ cup of cornstarch, the flour, paprika, garlic powder, cayenne, baking powder, salt, and pepper. Gradually whisk in the water, breaking up any lumps and mixing until smooth. The batter should be slightly runny.
- Heat the oil in a large pot until it reaches 350°F (180°C).
- Coat chicken wings in the batter, shaking off any excess. Add the wings to the oil in batches, cooking for 8-10 minutes until golden brown. Transfer the chicken wings wot a wire rack set over a paper towel-lined baking sheet.
- Transfer the chicken to a clean bowl and drizzle with with the buffalo sauce, tossing to coat. Transfer to a serving plate. Serve with either ranch or blue cheese dressing and celery sticks.
- Enjoy!
Nutrition Facts : Calories 656 calories, Carbohydrate 30 grams, Fat 43 grams, Fiber 0 grams, Protein 35 grams, Sugar 2 grams
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