Bone-In Chicken Wings
A few things I think are important, but you could skip if you disagree…
- Use fresh chicken wings, not frozen
- Brine the wings for at least 4 hours – makes everything more tender and allows you to steep them in some seasonings
- Deep fryer is not necessary, good sauce and quality chicken is more important than an extra crispy crust.
- And while its fun to deep fry them, if they sit in the sauce for any amount of time the sauce softens the crust fairly quickly. But deep fried could be good if you are NOT going to sauce them.
Ingredients:
a few pounds of chicken wings, how every much you want
Brine : water, vinegar, salt, sugar, garlic, red pepper flakes.
Flour coating : flour, baking powder, salt, garlic, paprika, black pepper
Sauces:
- Buffalo: Butter, Franks Red Hot
- Szechuan: butter, chili garlic sauce, say sauce, szechuan peppercorns, garlic, sugar
- Honey Garlic: butter, honey, garlic
- Start by rinsing and trimming the chicken.
- Combine the chicken and brine. (wait as long as you can, 4 hours is generally good)
- Preheat oven to 425
- Pat dry and get as much liquid off the chicken as possible.
- Toss in the flour coating
- Place chicken on a non stick baking surface. Make it as extra non stick as possible, this will help get a crispy edge on your chicken.
- Bake for 45 mins or until golden and crispy. I also flipped the the chicken 25 minutes through to get both sides crispy.
- In the mean time, make any sauces you want. I usually just microwave the ingredients in a bowl that will allow me to toss the chicken once its ready. The only sauce I treated differently was the Honey garlic sauce. I still microwaved the sauce ingredients, but after tossing the chicken in the sauce I put it back into the oven for another 10 minutes, this really helped bake on the honey.
- Once the chicken is cooked, toss in sauce and serve immediately.
