After 10+ years, I finally decided to change the way I bake my wings!
After 10+ years, I finally decided to change the way I bake my wings!
by BornRipped
7 Comments
BornRipped
I’ve been baking chicken wings for over 10 years, however I decided to finally change things up a bit this time around, specifically for the Super Bowl. I usually marinate my wings overnight with a blend of: grated onion, thyme, seasoning pepper, garlic, onion powder, garlic powder, ginger powder, paprika & cayenne pepper powder. I then oven bake them at 325F for approximately 1hr and 30mins, 20 minutes before they’re done. I usually turn the heat up to 350F and add Sweet Baby Ray’s BBQ sauce. They’re usually never crisp, but I’ve always enjoyed them.
I decided to completely switch it up today. I bought 6.5lbs of wings and left them overnight with only some grated onion on them and 6.5 teaspoons of salt (I have always marinated my meat with 1 teaspoon of salt/lb and a few dashes of soy sauce and it’s never too salty or not salty enough). After that, here’s what I did:
* Dried the wings thoroughly with paper towel. * Placed them into a large mixing bowl. * Mixed my batter, which consisted of (Baking powder, paprika powder, ginger powder, black pepper powder, cayenne pepper powder, garlic powder and onion powder). * I poured that over the bowl of wings and mixed them thoroughly by tossing them to avoid getting too much batter on my hands. * I lined my baking pans with aluminum foil and sprayed Pam original cooking spray onto the cooling racks (I had other baking pans not pictured as they didn’t all fit on this one). * I then set the oven to 400F and placed the wings in once it hit 350F, then set my timer. * During this time, I began making my buffalo sauce, which consisted of (Franks Red hot buffalo sauce, dark brown sugar, water and a few dashes of soy sauce). I placed them into a small pot with a low-medium flame. Once I started to see small bubbles appearing, I turned it off and removed it from the stove top. Let it cool for a bit before placing it into a smaller bowl. * I turned the wings every 20 minutes to ensure they got evenly browned. * By the 50 minute mark I was satisfied with how they looked, and tasted! So I removed them from the oven and placed them into a large bowl to cool for 5 minutes. * I then poured my sauce over them and tossed them. I made a little extra sauce and once I was done tossing them I removed them from the bowl to place into my glass dishes for storage. * The extra sauce remaining in the large bowl was then poured into a smaller one to use for later on when reheating.
These are the best tasting wings I’ve make in my 10+ years of banking wings and this is how I’ll be cooking them going forward. I’ll also be making my own sauces from now on instead of store bought ones, as I can really dial it in to taste exactly the way I like it.
alice_austen
Super dry wings are the key to crispy skin! If you’re taking the time to prep them overnight, it can help to spread them out on the pan in a single layer and put that in the fridge overnight. That way they dry out even more. Usually it’s enough to just dry them super thoroughly with paper towels and only use dry/powder seasoning. I also wait until they’re completely done, then just toss in the sauce before serving. Otherwise my process is very similar to your new process. I’ve become spoiled by how much better my wings are than the average pizza place!
SeesawNo2167
Crispy chicken 🍗
Cumberbutts
The baking powder method is the real deal! I’ve been making my wings with way for years. I usually do baking powder, smoky paprika, garlic powder, onion powder, chili powder, salt and pepper.
I just always “wing” (haha) the cooking temperatures and time, and it always turns out fine. Might steal that sauce recipe though!
jesusfisch
These look amazing
Visible-Mix9780
Where do you buy your wings at? We only have a kroger & Walmart. Neither one have wings this size. They are always huge & its the full wing not just the flat part.
7 Comments
I’ve been baking chicken wings for over 10 years, however I decided to finally change things up a bit this time around, specifically for the Super Bowl. I usually marinate my wings overnight with a blend of: grated onion, thyme, seasoning pepper, garlic, onion powder, garlic powder, ginger powder, paprika & cayenne pepper powder. I then oven bake them at 325F for approximately 1hr and 30mins, 20 minutes before they’re done. I usually turn the heat up to 350F and add Sweet Baby Ray’s BBQ sauce. They’re usually never crisp, but I’ve always enjoyed them.
I decided to completely switch it up today. I bought 6.5lbs of wings and left them overnight with only some grated onion on them and 6.5 teaspoons of salt (I have always marinated my meat with 1 teaspoon of salt/lb and a few dashes of soy sauce and it’s never too salty or not salty enough). After that, here’s what I did:
* Dried the wings thoroughly with paper towel.
* Placed them into a large mixing bowl.
* Mixed my batter, which consisted of (Baking powder, paprika powder, ginger powder, black pepper powder, cayenne pepper powder, garlic powder and onion powder).
* I poured that over the bowl of wings and mixed them thoroughly by tossing them to avoid getting too much batter on my hands.
* I lined my baking pans with aluminum foil and sprayed Pam original cooking spray onto the cooling racks (I had other baking pans not pictured as they didn’t all fit on this one).
* I then set the oven to 400F and placed the wings in once it hit 350F, then set my timer.
* During this time, I began making my buffalo sauce, which consisted of (Franks Red hot buffalo sauce, dark brown sugar, water and a few dashes of soy sauce). I placed them into a small pot with a low-medium flame. Once I started to see small bubbles appearing, I turned it off and removed it from the stove top. Let it cool for a bit before placing it into a smaller bowl.
* I turned the wings every 20 minutes to ensure they got evenly browned.
* By the 50 minute mark I was satisfied with how they looked, and tasted! So I removed them from the oven and placed them into a large bowl to cool for 5 minutes.
* I then poured my sauce over them and tossed them. I made a little extra sauce and once I was done tossing them I removed them from the bowl to place into my glass dishes for storage.
* The extra sauce remaining in the large bowl was then poured into a smaller one to use for later on when reheating.
These are the best tasting wings I’ve make in my 10+ years of banking wings and this is how I’ll be cooking them going forward. I’ll also be making my own sauces from now on instead of store bought ones, as I can really dial it in to taste exactly the way I like it.
Super dry wings are the key to crispy skin! If you’re taking the time to prep them overnight, it can help to spread them out on the pan in a single layer and put that in the fridge overnight. That way they dry out even more. Usually it’s enough to just dry them super thoroughly with paper towels and only use dry/powder seasoning. I also wait until they’re completely done, then just toss in the sauce before serving. Otherwise my process is very similar to your new process. I’ve become spoiled by how much better my wings are than the average pizza place!
Crispy chicken 🍗
The baking powder method is the real deal! I’ve been making my wings with way for years. I usually do baking powder, smoky paprika, garlic powder, onion powder, chili powder, salt and pepper.
I just always “wing” (haha) the cooking temperatures and time, and it always turns out fine. Might steal that sauce recipe though!
These look amazing
Where do you buy your wings at? We only have a kroger & Walmart. Neither one have wings this size. They are always huge & its the full wing not just the flat part.
Those look delicious!