Football every Sunday is a pretty great excuse to make chicken wings, but I’ve never had a deep fryer and hadn’t tried to make them at home.
And then I hear from my editor, Emily Quigley, that Cook’s Illustrated solved that problem a long time ago. (She’s @emilyquig on Instagram, where she posted this photo of the last wing of the most recent batch.)
By tossing the wings with baking powder, the skin gets super crispy when baked at high heat. Then you can toss the wings with whatever sauce you’d like, from the traditional Frank’s hot sauce, the key to Buffalo wings, or any other barbecue sauce or glaze. This version is from the Australian blogger behind Recipe Tin Eats (recipetineats.com).
Editor’s note: Through our #Austin360Cooks project, you can see what home cooks in Central Texas are making and share photos of your own dishes. Below the recipe, you can see the Storify of this month’s photos.
Oven-Fried Chicken Wings
4 lb. chicken wings
2 Tbsp. baking powder
1 3/4 tsp. salt
For the sauce:
4 Tbsp. unsalted butter, melted
1/2 cup Frank’s Original RedHot Sauce
1 Tbsp. brown sugar
1/4 tsp. salt
For the blue cheese dip:
1/2 cup crumbled blue cheese, softened
1/2 cup sour cream
1/4 cup mayonnaise
1 small garlic clove, minced
1 Tbsp. milk
2 Tbsp. lemon juice
Salt and pepper, to taste
Pat wings dry with paper towels. Heat the oven to 250 degrees. Put one oven shelf in the lower quarter of the oven and one in the top quarter. Place the wings in a large plastic zip-top bag. Add the baking powder and salt. Shake the bag to coat the wings evenly.
Line a tray with foil. Place a rack on the baking tray and spray with oil. Place the wings skin side up on the rack. Bake on the lower shelf in the oven for 30 minutes. Then move the tray up to the higher shelf and turn the oven up to 425 degrees. Bake for another 40 to 50 minutes, rotating the tray halfway through. The wings do not need to be turned over.
While the wings are cooking, whisk together the sauce ingredients. Keep warm or reheat just prior to using. Also make the blue cheese dip, by mashing the blue cheese with sour cream until smooth. Add remaining ingredients and mix well until combined. Store in the fridge until required. Remove from the fridge 15 minutes before serving.
When the wings are dark golden brown and the skin is very crispy, toss with hot sauce and serve immediately with blue cheese dip. They can be served plain, with a dipping sauce or tossed in sauce. Serves 8.
— Adapted from a Cook’s Illustrated recipe by recipetineats.com