Greetings from the Central Kitchen! We're changing things up today in 2 big ways: instead of a dessert or baked treat, this time it'll be a proper dish, and my favorite food, Chicken Wings! Not only that, but I've made the effort to include pictures of the step-by-step process to help you visualize the recipe better and to know that you're following the recipe correctly. For this particular recipe, because it's closer to cooking than baking, there is way more leeway in the recipe than usual. Want to add more spices, less, add a new ingredient? Go for it! As is commonly said, Baking is a Science and Cooking is an Art. Without further ado, here's the recipe!
Chicken Wings
2 lbs Chicken Wings- 2 tsp Salt
- 2 tsp Baking Powder
- 2 tsp Corn Starch
- 1 tsp Black Pepper
- 1 tsp Paprika
- 1 tsp Garlic Powder
Cutting a Wing
While you can buy your wings precut, I find that entire wings are of a higher quality than the precut wings, typically larger, and cheaper. The wing is separated into 3 parts: The tip, flat, and drumette. The flat and drumette are the parts we want; they can be separated by cutting at the joint between the two. Connected to the flat on the other side is the tip. It's mostly bone, so it's not that good for eating BUT before you throw it away, it does make for good chicken stock, so consider saving it in case you want to make a chicken-based soup or stew! Once again, cut at the joint between it and the flat, it may be more difficult to find, but it's easier to cut through with a knife.
Instruction
- Mix your seasoning into a small bowl until fully combined. Baking soda helps dry the skin on the surface, trapping moisture inside, and the corn starch makes the skin crispier when baking.
- Toss your wings (either precut or cut by you) into a bowl along with the seasoning mix and combine with the mix until the wings are fully covered. You can toss them in the air if you'd like, but it'll cover you and the kitchen in powder: not recommended.
- Place on a tray and leave in the fridge overnight or for 4 hours. This will dry the exterior of the wing so that, when cooked, the wings remain crispy. For best results, use a tray with a wire rack. This will allow air to crispen the bottom of the wings as well when cooking!
- Bake at 450F, preferably with convection on, for 20 minutes. Flip the wings over and bake for an additional 15-20 minutes until crispy! For easy cleanup, use aluminum under the wire rack to collect the falling chicken fat. For crispier wings, place your tray near the top of the oven racks where it's closer to the heat source!
- Cool for a few minutes and tada! Baked Chicken Wings!
Bonus Instructions
Do you own an air fryer? Want to reduce cooking time? If so, here's the secret cooking instructions for air fryers! Instead of the usual time and temperatures: Set your air fryer to 400F and baking your wings for 8 minutes on one side and 7 minutes the second side. Total cook time: 15 minutes!
I've also yet to mention the sauce that's in post's main image. It's actually quite simple.
Buffalo Sauce
- 1/2 Cup Hot Sauce
- 2 Tablespoons Butter
- Spices to taste
- Heat all these ingredients on a saucepan over medium low heat and stir occasionally. Add spices, such as garlic powder and paprika, until sauce reaches its desired taste. To test, I use the whisk to drop some sauce on the back of my hand and I taste it.
- Add your cooked wings to a bowl and toss with sauce until completely covered. Only use enough sauce to cover the wings fully, otherwise they might get soggy!
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