Thursday, September 22, 2011

Oven Crisp Chicken Wings

Oven Crisp Chicken Wings
4 – 6 Servings
3 lbs chicken wings 
1+ teaspoon salt
½+ teaspoon black pepper
1 tablespoon granulated garlic 
1 tablespoon granulated onion 
1 cup flour – All purpose
1 teaspoon baking powder
1 tablespoon paprika
¼ teaspoon cayenne pepper
¼ cup grapeseed oil – optional  
  • Preheat oven 450 degrees
  • Line 2 sheet pans (cookie sheets) with parchment paper or lightly rub pan with oil to prevent sticking.
Note:  Read instructions carefully, seasonings will be divided between the wings and the coating. 

Wash wings, cut into drumettes and flats save tips for chicken broth. 
Pat pieces dry with paper towels. 
Season wings with salt, pepper, granulated garlic and onion. Refrigerate and let chicken marinate in the seasoning at least 3 hours or over night.
In a bowl, combine the flour, baking powder, paprika, cayenne pepper, 1 teaspoon salt,1/2 teaspoon pepper, 2 teaspoons garlic and 1 teaspoon onion.
Coat wings with the seasoned flour and knock off any excess flour.
Arrange chicken on sheet pans, leaving space between each piece.
Bake uncovered 20 minutes, turn and continue baking until golden brown approximately 10 minutes longer.

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