EXTRA-CRISPY CHICKEN WINGS WITH TOASTED COCONUT
A spicy marinade of chiles, garlic and ginger adds huge flavor to these Indian-inspired chicken wings, while dredging them in chickpea flour creates a shatteringly crisp crust. Serve with a cooling cucumber raita.
Provided by Food Network Kitchen
Categories appetizer
Time 4h15m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Combine the garlic, ginger, chiles and 3 tablespoons kosher salt in a food processor and process to a fine paste; transfer the marinade to a large bowl. Using a paring knife, pierce each chicken wing two or three times through the skin then add to the marinade, tossing to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
- Meanwhile, toast the coconut in a medium skillet over medium heat, stirring often until golden, 4 to 5 minutes. Transfer the coconut to a bowl and let cool.
- Make the raita: Combine the cucumber and 1 teaspoon salt in colander set over a bowl, toss to combine and let stand for 30 minutes. Use your hands to squeeze as much moisture as possible from the cucumbers, then transfer them to a bowl. Stir in the yogurt, cilantro, lime zest and juice. Season the raita with more salt and pepper then cover with plastic wrap and refrigerate until ready to use, up to 2 days. Stir before serving.
- Put the chickpea flour in a large bowl. Using tongs, remove half the wings from the marinade and toss with the flour to coat evenly. Transfer the wings to a wire rack set over a baking sheet and repeat the dredging process with the remaining wings. Discard any leftover chickpea flour.
- Heat 2 inches of oil in a large, heavy-bottomed pot over medium heat until a deep-fry thermometer registers 350 degrees F. Working in 2 batches, fry the wings, turning occasionally, until golden brown and cooked through, 16 to 18 minutes per batch. Use a slotted spoon to transfer the wings to a large bowl and sprinkle with salt. (Make sure the oil returns to the proper temperature between batches.)
- Toast the mustard and coriander seeds in a medium skillet over medium heat, swirling the pan until the mustard seeds begin to pop and the spices are fragrant, 2 to 3 minutes. Stir in the turmeric, cook for 10 seconds, then stir in the butter. Heat until the butter melts and the spices begin to sizzle, about 1 minute. Pour the butter and spices over the chicken wings, toss to coat, then transfer to a serving platter. Add the toasted coconut to the seasonings left in the large bowl, then sprinkle over the wings. Serve immediately with the raita on the side.
CRISPY TURMERIC-AND-PEPPER-SPICED CHICKEN WINGS
Starting the wings in a cold oven allows the fat to render slowly so they get even crispier. Pour off the infused fat and save for stir-fries or cooking crispy eggs.
Provided by Andy Baraghani
Categories Bon Appétit Dinner Poultry Chicken Pepper Ginger Garlic Lemon Spice Marinate Marinade Bake Super Bowl Picnic Wheat/Gluten-Free Soy Free Peanut Free Tree Nut Free Dairy Free Appetizer
Yield 8 servings
Number Of Ingredients 10
Steps:
- Finely grind peppercorns, turmeric, sugar, and salt in spice mill, then transfer spice mix to a small bowl. Arrange chicken wings on a foil-lined rimmed baking sheet. Sprinkle wings all over with spice mix. Reserve bowl.
- Mix ginger, garlic, and oil in reserved bowl, then drizzle over wings. Using tongs or your hands, turn wings to coat and let sit at room temperature at least 30 minutes, or cover and chill up to 1 day.
- Place baking sheet with chicken wings in a cold oven; preheat oven to 425°F. Bake wings until golden brown and foil is stained with turmeric, 30-35 minutes. Using tongs, turn wings over and continue to cook until skin is crisp and wings are starting to char around the edges, another 30-40 minutes.
- Transfer wings to a platter and serve with lemon wedges alongside for squeezing over.
OVEN CRISP CHICKEN WINGS
This is a very tasty way to make wings. You can dip them in your favorite sauce when baked or they are yummy as-is. Recipe from CD Kitchen on the Internet.
Provided by Marie
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut wings at joints.
- Preheat oven to 425 degrees.
- Be sure wings are thawed and dry them well with paper towels.
- Combine flour, paprika, garlic salt, black pepper and cayenne pepper in a plastic bag.
- Shake to mix ingredients and add wings.
- Line a large baking sheet with Release foil and melt the butter on it. ( Makes for easy clean up.).
- Add wings to pan and turn to coat.
- Bake for 30 minutes.
- Turn wings over and bake for 15 more minutes or until crispy and done.
Nutrition Facts : Calories 395.4, Fat 28.6, SaturatedFat 11, Cholesterol 117.2, Sodium 167.4, Carbohydrate 9.9, Fiber 1.1, Sugar 0.2, Protein 24.1
CRISPY BAKED MOROCCAN CHICKEN WINGS WITH YOGURT DIP
Ditch the deep fryer in favor of flavor-packed baked chicken wings coated in Moroccan spices and crisped to perfection atop a foil-lined baking sheet from Kelly Senyei of Just a Taste. Dunk the spiced wings in a refreshing herb yogurt dip made with mint, cilantro, lemon juice and honey.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 55m
Yield 4
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with Reynolds Wrap® Non-Stick Foil. Add the chicken wings to a large bowl, drizzle them with the vegetable oil then toss until the wings are thoroughly coated.
- In a small bowl, stir together the paprika, cumin, cinnamon, ginger, cayenne, turmeric, salt and pepper. Sprinkle the wings with the spice mixture, tossing until they are coated. Arrange the wings in a single layer on the baking sheet, spacing them apart so that they aren't touching.
- Bake the wings for 40 to 45 minutes until they are cooked through, then transfer them to a serving platter.
- In a small bowl, stir together the yogurt, lemon juice, mint, cilantro, honey, salt and pepper. Taste and season the dip with additional salt and pepper as desired. Serve the wings with the yogurt dip.
Nutrition Facts : Calories 347.3 calories, Carbohydrate 10.3 g, Cholesterol 70.7 mg, Fat 24.1 g, Fiber 0.6 g, Protein 22.3 g, SaturatedFat 7.2 g, Sodium 673.9 mg, Sugar 8.7 g
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- Finely grind peppercorns, turmeric, sugar, and salt in spice mill, then transfer spice mix to a small bowl. Arrange chicken wings on a foil-lined rimmed baking sheet. Sprinkle wings all over with spice mix. Reserve bowl.
- Mix ginger, garlic, and oil in reserved bowl, then drizzle over wings. Using tongs or your hands, turn wings to coat and let sit at room temperature at least 30 minutes, or cover and chill up to 1 day.
- Place baking sheet with chicken wings in a cold oven; preheat oven to 425°. Bake wings until golden brown and foil is stained with turmeric, 30–35 minutes. Using tongs, turn wings over and continue to cook until skin is crisp and wings are starting to char around the edges, another 30–40 minutes.
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