RECIPE #427, DAY #598
ORIGINAL RECIPE: “Baked Chicken Wings,” from Kristin C at AllRecipes.com*
TIMING: 1 hour baking, more for marinating (if you believe in that sort of thing)
TOOLS: Baking sheet, mixing bowl with plastic wrap or lid
COOK TYPE: Oven
HEALTH: Even baked chicken wings contain some fat, including what is there with the skin. On the other hand, even the skin (and fat) have some vitamins and nutrients, so having skin-on poultry sometimes is not a bad thing. These wings are pretty simply marinated in some garlic and spices.
EXPERIENCE: I pulled this recipe to make classic appetizer wings for a Super Bowl party. It wasn’t until after I had made them I realized that these are meant to be the larger-sized (un-broken-down) wings, served as a dinner entree. Which explains whey they just don’t taste like a “wing.”
Wings have the advantage of being cheap meat, for sure. If your family likes them (and/or drumsticks), they are a great way to put a protein in the dinner table without breaking the bank. These will please just about everyone. Unpretentious and simple, they just taste good.
NOTES: I pulled mine out before 1 hour, because they were smoking up the house a little and were cooked through. Perhaps they would have been crispier if I left them in longer.
I am torn between placing these on a roasting rack or setting them right on the pan. The racks lets them get crispy all the way round, but it does tend to smoke more. Up to you, then.
- Preheat the oven the 375F.
- In a medium mixing bowl, combine 3 tablespoons peanut or grapeseed oil, 3 cloves pressed garlic, 2 teaspoons chili powder, 1 teaspoon garlic powder, 3/4 teaspoon salt, and a hefty pinch of black pepper. Add 10-12 chicken wings (as in the part of the bird, not broken into party wings). Toss to coat. Cover and place in the fridge until you are ready for them.
- Place the wings on a baking sheet and bake for 1 hour, until crispy and cooked through.
Serve with a grain side and a vegetable side. Maybe a rice salad and something green? The original recipe suggest rice with chicken gravy and a salad, but I want to know where that chicken gravy is coming from.
LEFTOVER IDEAS: These can be re-heated in your toaster oven. I suppose, too, you could discard the skin, pull off the meat, and use it for any number of things, including tacos.
*Recipe changed from the original.