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Crispy Baked Chicken Wings

crispy-baked-chicken-wings

Most baked chicken wing recipes out there are pretty standard: bake wings, make sauce, combine; this recipe adaptation from Ideas in Food introduces both velveting (coating the meat in egg whites for insanely juicy meat) and letting the wings rest uncovered in the fridge overnight (for ultracrisp skin) to the equation and creates the best crispy baked chicken wings that will ever grace your oven. The sauce here is quite good, but if you’re not in the mood for the sesame/soy flavor, I’d bet a sriracha or basic buffalo sauce would be just as good, as would any of your other homemade chicken wing sauce recipes.

A note: Cooking chicken wings in the oven is pretty easy, but make sure you do it in a single layer with a little bit of space between each wing; otherwise, your meat will end up steaming itself and the skin won’t be crisp.

Crispy Baked Chicken Wings

Adapted from Ideas in Food

Special equipment: 2 oven-safe metal baking/cooling racks

Ingredients:

3 large egg whites

2 teaspoons baking soda

1 3/4 teaspoons kosher salt

4-5 lbs. whole chicken wings (you can use smaller drummettes and other smaller sections, but I think it works best with the whole wings)

1/4 cup coconut aminos with a couple dashes of fish sauce stirred into it, OR tamari soy sauce. Here is the brand of fish sauce I use

3 Tablespoons apple juice

1/2 Tablespoon honey

1 Tablespoon coconut vinegar OR rice vinegar

1 Tablespoon toasted sesame oil

1 1/2 Tablespoons toasted sesame seeds

1 fat garlic clove, grated

1 teaspoon grated fresh ginger

1 green onion, thinly sliced

1 teaspoon Korean chili flakes or other chile flakes/paste of your choice (I omitted them here because I am still unsure if I can eat nightshades, but if you can, do it).

1. Grab 2 wire racks and place them each over a rimmed baking sheet lined with parchment paper. Place the egg whites, baking soda, and salt in a large bowl and beat with a fork until the baking soda and salt have fully dissolved into the egg whites. Add the chicken wings to the egg whites and toss so the wings are well-coated. Remove the wings from the bowl and lay them flat on the wire racks, in a single layer (I was able to fit them this way on a single rack to save space in the fridge, but if you can’t, make room for two racks). Refrigerate overnight, uncovered.

2. The following day, preheat the oven to 450 degrees. Keep the wings on the racks/baking sheets and place them in the oven. Bake for 15 minutes, then flip and bake for 10 more minutes. Flip one more time and bake until the skin is golden brown and crisp, 8-10 more minutes. Remove from the oven and let cool for 5-10 minutes before serving.

3. While the wings are cooking, combine the rest of the ingredients in a bowl and whisk together thoroughly. Serve this sauce alongside the wings.

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