Crispy Baked Chicken Wings

Perfect Crispy Baked Hot Wings Without The Fat Of Frying!

Servings: 8 people

  • 5 pounds chicken wings
  • 2 Tbs baking powder
  • 2 Tbs vegetable oil
  • 1 Tbs kosher salt
  • 1/2 tsp freshly ground black pepper

Ginger Soy Glaze:
  • 1/4 cup honey
  • 2 tablespoons soy sauce
  • 1 1/2 tsps minced garlic
  • 1 1/2 tsp minced ginger
  • 1/4 cup water

  1. Wings instructions:
  2. Preheat oven to 250°F.
  3. Use a paper towel to pat the totally defrosted wings dry. This will not work with frozen wings.
  4. Place wings in a large bowl or in a ziplock bag. Add the baking powder and salt and pepper, and  toss to coat evenly.
  5. Drizzle with 1 Tbs vegetable oil 
  6. Line a tray with foil, and set a wire rack inside the rimmed baking sheets.
  7. Brush rack with remaining vegetable oil, or spray with cooking oil. Place the wings on the baking tray in a single layer with the skin side up. It will be a tight fit, use two sheets if needed.
  8. Bake wings at 250 for 30 minutes to help render the fat.
  9. After 30 minutes, increase temperature to 400 degrees, and bake an additional 45-50 minutes until cooked through and skin is crispy, and wings are golden brown. Optional: Flip once during baking
  10. Once baked, remove wings from pan, and toss in a bowl to coat with sauce of choice
  11. Return to baking sheet rack, bake for 5-6 minutes until glaze is lightly caramelized.

Ginger Soy Sauce:
  1. Bring all ingredients to a boil in a small saucepan, stirring to dissolve honey.
  2. Reduce heat to low; simmer, stirring occasionally, until reduced to 1/4 cup, 7–8 minutes.

For the nutrition facts kindly visit eazypeazymealz.com

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