Wings

[delcecchi]

OK enough with the merging stuff. 

Here is another recipe for wings in oven this time....

Oven-Fried Chicken Wings

From Cook's Country | October/November 2013

 

Why this recipe works:

To get crispy chicken wings without frying, we had to find a way to dry out the skin. Baking powder is our secret weapon; it helps break down the proteins within the skin, as well as aids in browning. After we toss them with baking powder and salt, we start the wings in a low oven—on a wire rack for better air circulation—to fully dry the skin and begin rendering the fat. Then we crank the oven to finish roasting the wings and crisping the skin. A coating of flavorful sauce and these wings are ready to be devoured.

Serves 4 to 6

If you buy chicken wings that are already split, with the tips removed, you will need only 3 1/2 pounds.

Ingredients

• 4 pounds chicken wings, halved at joints, wingtips discarded
• 2 tablespoons baking powder
• 3/4 teaspoon salt
• 1 recipe wing sauce (see related content)

Instructions

1.  

   1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 250 degrees. Set wire rack in aluminum foil–lined rimmed baking sheet. Pat wings dry with paper towels and transfer to 1-gallon zipper-lock bag. Combine baking powder and salt, add to wings, seal bag, and toss to evenly coat.

   2. Arrange wings, skin side up, in single layer on prepared wire rack. Bake wings on lower-middle oven rack for 30 minutes. Move wings to upper-middle rack, increase oven temperature to 425 degrees, and roast until wings are golden brown and crispy, 40 to 50 minutes longer, rotating sheet halfway through baking. Remove sheet from oven and let stand for 5 minutes. Transfer wings to bowl with wing sauce of your choice, toss to coat, and serve.

    

Secret Ingredient: Baking Powder

 

Baking powder is composed of an acid and an alkali and acts like a salt: The salt helps draw moisture to the surface of the poultry skin, where it can evaporate. (Adding table salt to the baking powder, which we do in this recipe, enhances this effect.) The acid helps break down proteins within the skin, and the alkali accelerates the browning process, meaning that the skin can crisp more quickly.