Parboiled, spiced, and roasted in a high-heat oven, these baked chicken wings are crispy and packed with flavor.
Parboiled, spiced, and roasted in a high-heat oven, these baked chicken wings are crispy and packed with flavor.
I love crispy chicken wings but not always the thought of deep-frying. Grilled chicken wings are a great option in the summertime, but what’s a wing lover to do the rest of the year? Baked chicken wings are a popular alternative, but the problem with most recipes is that the wings are never quite crispy enough. These baked chicken wings, however, are quickly parboiled before roasting, which renders excess fat and guarantees the wings bake up nice and crispy. The spice rub – a blend of salt, chili powder, cumin, and smoked paprika – gives the wings delicious flavor. You really don’t need a sauce, but I’ve included an easy Buffalo sauce recipe in case you’d like to serve them Buffalo-style. You can also serve them with blue cheese or ranch dressing.
Drain the wings thoroughly in a colander.
Place the wings on a 13 x 18-inch baking sheet. Using a wad of paper towels, blot the wings as dry as possible.
Drizzle the oil over the wings and sprinkle with 1 teaspoon salt, the chili powder, cumin, and smoked paprika.
Toss with a rubber spatula until the wings are evenly coated.
Bake for 15 minutes, then remove the pan from the oven and, using tongs, flip the wings over.
Return to the oven and bake for about 10 minutes more, or until the wings are crispy all over.
To make the Buffalo sauce, combine the butter and hot sauce in a small bowl.
Whisk to combine. It will solidify as it cools; you can reheat it in the microwave or on the stovetop if necessary.
Transfer the wings to a serving platter and serve with the Buffalo sauce, if desired.
Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Crispy Baked Chicken Wings.
If you find anything inappropriate please report it here.
What You’ll Need To Make Baked Chicken Wings
Step-by-Step Instructions
In a large pot, bring 4 quarts of water and 1 tablespoon of salt to a rapid boil. Add the chicken wings, return to a boil, and boil them for 7 minutes.
Drain the wings thoroughly in a colander.
Place the wings on a 13 x 18-inch baking sheet. Using a wad of paper towels, blot the wings as dry as possible.
Drizzle the oil over the wings and sprinkle with 1 teaspoon salt, the chili powder, cumin, and smoked paprika.
Toss with a rubber spatula until the wings are evenly coated.
Bake for 15 minutes, then remove the pan from the oven and, using tongs, flip the wings over.
Return to the oven and bake for about 10 minutes more, or until the wings are crispy all over.
To make the Buffalo sauce, combine the butter and hot sauce in a small bowl.
Whisk to combine. It will solidify as it cools; you can reheat it in the microwave or on the stovetop if necessary.
Transfer the wings to a serving platter and serve with the Buffalo sauce, if desired.
Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Crispy Baked Chicken Wings.
If you find anything inappropriate please report it here.
