Tag: Wings

01 Feb 2021

Crispy Baked or Fried Chicken Wings

Crispy Baked or Fried Chicken Wings

Our Accounting Manager Sheva Stephens spent years developing this perfect at-home recipe for chicken wings…crispy skin, full of flavor, and a pair of perfect sauces to match! This recipe is easily scalable, to feed a few or a crowd.

Ingredients
  

For the Brine

  • 8 Tbsp Kosher salt
  • 2 quarts (8 cups) water

For the Wings

  • 1 package Chicken wings 8-10 wings
  • 2 tsp Baking soda
  • 1 tsp Onion powder
  • 1 tsp Garlic powder
  • ½ tsp Cayenne pepper optional
  • 2 tsp of your favorite dry BBQ rub, dry mustard rub, lemon pepper or lime pepper

Buffalo Sauce

  • 1 Tbsp Butter, melted
  • ¼ tsp Cayenne pepper
  • ¼ tsp Freshly ground black pepper
  • ¼ tsp Kosher salt
  • ¼ cup Hot pepper sauce (such as Frank's)

Ginger-Soy Glaze

  • 1 2-inch piece Ginger, peeled and grated
  • 3 cloves Garlic, minced
  • ¼ cup Honey
  • 2 Tbsp Soy sauce

Instructions
 

  • Separate wing joints: Locate the joints between the drumette, the flat, and the wing tip. Using a sharp knife, slice through these joints on each wing. Reserve the wing tips for making chicken stock, and place the drumettes and flats in a large container for brining.
  • Combine 2 quarts water and 8 Tbsp kosher salt, ensuring the salt is completely dissolved. Add this brine to the wings, ensuring they are completely submerged. If you need additional brine, use a ratio of 4 Tbsp kosher salt to 4 cups (1 quart) water. Cover and refrigerate for 2-5 hours.
  • Drain wings, discarding brine. A few at a time, dry wings thoroughly with paper towels. The final crispness of the skin will depend on how dry the wings are, so make sure to dry them thoroughly. Place wings in a large bowl after drying.
  • Combine baking soda, onion powder, garlic powder and cayenne pepper in a small bowl. Sprinkle this mixture over the wings a little at a time and toss to evenly coat.

For Baked Wings

  • Place wings in a single layer on a parchment-lined baking sheet. Place baking sheet uncovered in the refrigerator for 20 minutes (this time allows the skin to dry further). Preheat oven to 400º and bake 45-60 minutes, until skin is very crispy.

For Deep Fried Wings

  • Place wings in a single layer on a baking sheet. Place baking sheet in the refrigerator for 25 minutes (this time allows the skin to dry further). Heat peanut oil in a dutch oven or fryer to 350º. Fry wings until they float. Drain on paper towels.

After Cooking

  • Sprinkle wings with your favorite dry BBQ rub, mustard rub, lemon pepper or lime pepper. Toss to coat.
  • For sauced wings, place cooked wings in a large bowl. Combine all ingredients for one of the sauces (listed above) in a small bowl. Pour sauce over wings and toss to coat.
  • Serve with celery and blue cheese dressing.