Chicken wings have become so popular that there are umpteen restaurant chains and, a zillion more, home grown joints, pushing their wings as the best eating fare of these flavorful feathered fingers. I am here to tell you that they are all wrong! The best recipe for chicken wings is my very own specialty. Now I am not bragging just stating facts. Crispy skin, melt in your mouth flavor, fall off the bone, finger licking fine feathered fowl is what you are guaranteed to experience when you follow the directions I offer here.
Not only is this the basics for all good chicken wings it is simple to make, ready in an hour and will not make a big ol' mess to clean up. When you have devoured the last one, wad up the tin foil, rinse off the cookie sheet and presto mundo. Dinner downed and it is couch potato city, there you go! As a matter of fact, by the time I finish writing this hub, those bird fingers will be ready to profile for the finishing photo. I plan to stuff my face and take my own advice and hit the hay, satisfied as a kid in the candy store , if you know what I mean. Now then, let's get to cooking.
But First
Wash your hands real good. Some say that this is more important than washing the chicken. I think it will not hurt to do both. Cleanliness in the kitchen is a very important safety measure, so take care as you cook.
Olive Oil
This is something I use on a regular basis when I am cooking. I love the health benefits as well as the taste of olive oil. I can not function up to par without olive oil in my kitchen. Bob Ewing has an article that is a must read if you too like to use olive oil to cook with. If you have not tried it give yourself the gift of information and check out Bob's article here. You will shop for your oil purchase more informed.
Char-Broil Classic 40,000 BTU 4-Burner Gas Grill with Side Burner - 56 inches (463436215)
Buy Now
You Will Need The Items Pictured
Cover the cookie sheet with a sheet of heavy duty tin foil
Chicken Wing Recipe List Of Things You Will Need
A package of fresh chicken wings (about 12 to 14)
olive oil
salt
pepper
(optional) garlic powder
a large mixing bowl
a large cookie sheet
heavy duty tin foil
Preheat Your Oven
Position the oven rack on the inside so that your cookie sheet full of wings will be in the center and at the mid range height. This will ensure heat to flow around the wings evenly as they are baking. Now you are ready to preheat the oven.
Turn the oven to 375 degrees while you are preparing the chicken to bake.
Remove the chicken wings from their packaging and wash it off under cold running water. Make sure to get all of the feathers left behind from the processing plant because there is something that is quit unappetizing about feathers sticking out from the bird you are about to take a bite of. Just wash it real good and then set it aside to drain while you are covering that cookie sheet with a large piece of heavy duty tin foil. The heavy duty foil works the best. It will insure a very quick clean up when you are stuffed and ready to be horizontal.
I happened to run out of foil for my article here but, I will make do with what I have. The idea is to cover the cookie sheet so that there will not be any juices running under the foil. If that happens the clean up will take a little longer.The end result is worth a little mess so don't be shy. You could skip the tin foil but then you will be scrubbing the cookie sheet for sure.
Wash and Drain The Chicken Wings
Dry Rubs Are Not Just For Grilling
Many cooks use the dry rub method for cooking chicken wings on the grill. This is a great way to add the flavor of herbs and spices to many different kinds of meat. I too am an avid "RUBBER" but I have always brought this method in to the kitchen and used it for baking my chicken wing recipe in the oven. I like to rub the seasoning in real good before I add my olive oil to the surface of the food. The olive oil seems to seal in those rubbed in flavorings.
For additional ideas on rub recipes take a look at what this hubber has put together. Here you will find all kinds of mixtures that will enhance your baked wings. This link will be useful for those of you who do not care for the taste of garlic.
The Skinnytaste Cookbook: Light on Calories, Big on Flavor
Buy Now
Seasoning Chicken Wings
The basic seasoning is salt and pepper. I like garlic and so I am adding that to this batch of bird. I also like to use fresh rosemary from my garden in the summer months. I will use fresh sage from time to time. I have tried cayenne pepper, lemon pepper, chili powder, Tabasco and many other herbs and spices. That is one of the best things about this chicken wing recipe. You can doctor them up to suit your taste buds.Today it is garlic. I am pushing to ward off all of the evil germs that seem to be lurking about. Garlic has a way of taking care of these unseen demons, so garlic it is.
The main thing about seasoning is DO NOT BE STINGY. Put a good dose of salt and pepper and, add your garlic or whatever spices you decide you are in the mood for, on all of the chicken wings. You want flavor and that means a good healthy dusting for all. Some of the seasoning will run off during the baking process so, make sure to cover all the chicken wings real good. Some folks like mild and some like it wild, season the wings to please yourself.
Next Step
Cup one hand and fill it with olive oil then drizzle the oil across the chicken wings so that it is distributed evenly. Pick up a wing and rub the oil and seasoning around the meat to coat the wing with a somewhat even amount of oil. Repeat this step so that all the chicken wings in the bowl are well coated. This will only take a few minutes. You will be able to feel the seasoning and oil mixture and the idea is to try to coat it all about the same.
Cup One Hand And Fill It With Olive Oil
Drizzle the olive oil out of your hand across the bowl of seasoned wings.
Rub the meat to distribute the oil and seasonings evenly.
Lay The Chicken Wings To Rest
When you have the chicken wings all coated good you can lay each one out on the cookie sheet. Try to position them so that there is as much space as possible between the pieces. It is okay if they are touching each other but, best not to pile them up. You want to ensure that the baking process is even for each chicken wing. A single layer of wings is necessary for that to take place. When you have finished laying all the wings out you can visually inspect them for even coating and seasoning. If there are pieces with less seasoning you can rub them across the bottom of the empty mixing bowl. There should be enough oil and seasoning to take care of any pieces that might need that little extra touch. Your oven should be hot and the bird fingers are ready to pop in to the middle of the oven rack. Bake the chicken wings for about 50 to 60 minutes or until they are golden brown.
The key to great chicken wings is a crispy skin but, you do not want to overcook them because the wings will dry out. The time will vary by individual oven temperature so this has to be taken into consideration. Another thing that will affect cooking time is the temperature of the meat. Cold wings will take longer than room temperature ones, so keep that in mind. I always set a timer for the first 45 minutes and then watch the chicken wings closely for the remainder of baking time.
Ready For Baking
A single layer is a must.
Bayou Classic 1118 32-Quart Stainless Steel Turkey Fryer
Buy Now
Think Creativity Using This Chicken Wing Recipe
Chicken wings are a staple in our home because we just love them. The basics are in preparing the chicken as I have explained above. Now that I have explained the basics I would like to suggest a few other alternatives you can adapt to my method.
I have already suggested a variety of herbs. One of our favorite combos is to use rosemary and garlic, salt and pepper. I sometimes add a pan full of quartered potatoes below the sheet of wings. For this I just use 2 separate cookie sheets and season the potatoes exactly the same as the chicken wings. I coat them with olive oil as well. The potatoes can also be seasoned any way you like as long as you add that light coat of olive oil to the spuds. Lay them out on the second cookie sheet in a single layer and cook it all at the same time. Add a salad to the table and your meal is complete.
Grilled Chicken Wings
When the weather is too hot to crank up the oven I turn to the grill to bake up my bird. This requires using an indirect heat grilling method.John D. Lee has outlined a great How To article where he describes the pros of grilling indirect. Read his hub about grilling perfect sausage and you will discover why this is the best way to make chicken wings on the grill. The idea is flavor and you will be amazed at the results of adapting indirect grilling to firing up some of the best chicken wings on the planet.
On The Grill
The chicken wings can be prepared the same as for the above chicken wing recipe. Instead of using a cookie sheet place the wings directly on the grill. Do not place them over the fire. Use the indirect cooking method. Grill the chicken wings with the lid covering the grill at all times. This chicken wing recipe will take about 45 mins. to one hour. Look for a golden skin color and crispy skin.
You can make them plain, meaning just salt and pepper or go for the gold and baste them with your favorite barbecue sauce during the last 10 minutes of cooking. Again, the key is to make sure the skin is golden brown before adding your sauce. I have somewhat of a reputation for my awesome chicken wings with family and friends. Please give this chicken wing recipe a try to leave me your thoughts and suggestions below. I look forward to hearing from everyone.
Happy Chicken Wings To All! C.S. Alexis
Not only is this the basics for all good chicken wings it is simple to make, ready in an hour and will not make a big ol' mess to clean up. When you have devoured the last one, wad up the tin foil, rinse off the cookie sheet and presto mundo. Dinner downed and it is couch potato city, there you go! As a matter of fact, by the time I finish writing this hub, those bird fingers will be ready to profile for the finishing photo. I plan to stuff my face and take my own advice and hit the hay, satisfied as a kid in the candy store , if you know what I mean. Now then, let's get to cooking.
But First
Wash your hands real good. Some say that this is more important than washing the chicken. I think it will not hurt to do both. Cleanliness in the kitchen is a very important safety measure, so take care as you cook.
Olive Oil
This is something I use on a regular basis when I am cooking. I love the health benefits as well as the taste of olive oil. I can not function up to par without olive oil in my kitchen. Bob Ewing has an article that is a must read if you too like to use olive oil to cook with. If you have not tried it give yourself the gift of information and check out Bob's article here. You will shop for your oil purchase more informed.
Char-Broil Classic 40,000 BTU 4-Burner Gas Grill with Side Burner - 56 inches (463436215)
Buy Now
You Will Need The Items Pictured
Cover the cookie sheet with a sheet of heavy duty tin foil
Chicken Wing Recipe List Of Things You Will Need
A package of fresh chicken wings (about 12 to 14)
olive oil
salt
pepper
(optional) garlic powder
a large mixing bowl
a large cookie sheet
heavy duty tin foil
Preheat Your Oven
Position the oven rack on the inside so that your cookie sheet full of wings will be in the center and at the mid range height. This will ensure heat to flow around the wings evenly as they are baking. Now you are ready to preheat the oven.
Turn the oven to 375 degrees while you are preparing the chicken to bake.
Remove the chicken wings from their packaging and wash it off under cold running water. Make sure to get all of the feathers left behind from the processing plant because there is something that is quit unappetizing about feathers sticking out from the bird you are about to take a bite of. Just wash it real good and then set it aside to drain while you are covering that cookie sheet with a large piece of heavy duty tin foil. The heavy duty foil works the best. It will insure a very quick clean up when you are stuffed and ready to be horizontal.
I happened to run out of foil for my article here but, I will make do with what I have. The idea is to cover the cookie sheet so that there will not be any juices running under the foil. If that happens the clean up will take a little longer.The end result is worth a little mess so don't be shy. You could skip the tin foil but then you will be scrubbing the cookie sheet for sure.
Wash and Drain The Chicken Wings
Dry Rubs Are Not Just For Grilling
Many cooks use the dry rub method for cooking chicken wings on the grill. This is a great way to add the flavor of herbs and spices to many different kinds of meat. I too am an avid "RUBBER" but I have always brought this method in to the kitchen and used it for baking my chicken wing recipe in the oven. I like to rub the seasoning in real good before I add my olive oil to the surface of the food. The olive oil seems to seal in those rubbed in flavorings.
For additional ideas on rub recipes take a look at what this hubber has put together. Here you will find all kinds of mixtures that will enhance your baked wings. This link will be useful for those of you who do not care for the taste of garlic.
The Skinnytaste Cookbook: Light on Calories, Big on Flavor
Buy Now
Seasoning Chicken Wings
The basic seasoning is salt and pepper. I like garlic and so I am adding that to this batch of bird. I also like to use fresh rosemary from my garden in the summer months. I will use fresh sage from time to time. I have tried cayenne pepper, lemon pepper, chili powder, Tabasco and many other herbs and spices. That is one of the best things about this chicken wing recipe. You can doctor them up to suit your taste buds.Today it is garlic. I am pushing to ward off all of the evil germs that seem to be lurking about. Garlic has a way of taking care of these unseen demons, so garlic it is.
The main thing about seasoning is DO NOT BE STINGY. Put a good dose of salt and pepper and, add your garlic or whatever spices you decide you are in the mood for, on all of the chicken wings. You want flavor and that means a good healthy dusting for all. Some of the seasoning will run off during the baking process so, make sure to cover all the chicken wings real good. Some folks like mild and some like it wild, season the wings to please yourself.
Next Step
Cup one hand and fill it with olive oil then drizzle the oil across the chicken wings so that it is distributed evenly. Pick up a wing and rub the oil and seasoning around the meat to coat the wing with a somewhat even amount of oil. Repeat this step so that all the chicken wings in the bowl are well coated. This will only take a few minutes. You will be able to feel the seasoning and oil mixture and the idea is to try to coat it all about the same.
Cup One Hand And Fill It With Olive Oil
Drizzle the olive oil out of your hand across the bowl of seasoned wings.
Rub the meat to distribute the oil and seasonings evenly.
Lay The Chicken Wings To Rest
When you have the chicken wings all coated good you can lay each one out on the cookie sheet. Try to position them so that there is as much space as possible between the pieces. It is okay if they are touching each other but, best not to pile them up. You want to ensure that the baking process is even for each chicken wing. A single layer of wings is necessary for that to take place. When you have finished laying all the wings out you can visually inspect them for even coating and seasoning. If there are pieces with less seasoning you can rub them across the bottom of the empty mixing bowl. There should be enough oil and seasoning to take care of any pieces that might need that little extra touch. Your oven should be hot and the bird fingers are ready to pop in to the middle of the oven rack. Bake the chicken wings for about 50 to 60 minutes or until they are golden brown.
The key to great chicken wings is a crispy skin but, you do not want to overcook them because the wings will dry out. The time will vary by individual oven temperature so this has to be taken into consideration. Another thing that will affect cooking time is the temperature of the meat. Cold wings will take longer than room temperature ones, so keep that in mind. I always set a timer for the first 45 minutes and then watch the chicken wings closely for the remainder of baking time.
Ready For Baking
A single layer is a must.
Bayou Classic 1118 32-Quart Stainless Steel Turkey Fryer
Buy Now
Think Creativity Using This Chicken Wing Recipe
Chicken wings are a staple in our home because we just love them. The basics are in preparing the chicken as I have explained above. Now that I have explained the basics I would like to suggest a few other alternatives you can adapt to my method.
I have already suggested a variety of herbs. One of our favorite combos is to use rosemary and garlic, salt and pepper. I sometimes add a pan full of quartered potatoes below the sheet of wings. For this I just use 2 separate cookie sheets and season the potatoes exactly the same as the chicken wings. I coat them with olive oil as well. The potatoes can also be seasoned any way you like as long as you add that light coat of olive oil to the spuds. Lay them out on the second cookie sheet in a single layer and cook it all at the same time. Add a salad to the table and your meal is complete.
Grilled Chicken Wings
When the weather is too hot to crank up the oven I turn to the grill to bake up my bird. This requires using an indirect heat grilling method.John D. Lee has outlined a great How To article where he describes the pros of grilling indirect. Read his hub about grilling perfect sausage and you will discover why this is the best way to make chicken wings on the grill. The idea is flavor and you will be amazed at the results of adapting indirect grilling to firing up some of the best chicken wings on the planet.
On The Grill
The chicken wings can be prepared the same as for the above chicken wing recipe. Instead of using a cookie sheet place the wings directly on the grill. Do not place them over the fire. Use the indirect cooking method. Grill the chicken wings with the lid covering the grill at all times. This chicken wing recipe will take about 45 mins. to one hour. Look for a golden skin color and crispy skin.
You can make them plain, meaning just salt and pepper or go for the gold and baste them with your favorite barbecue sauce during the last 10 minutes of cooking. Again, the key is to make sure the skin is golden brown before adding your sauce. I have somewhat of a reputation for my awesome chicken wings with family and friends. Please give this chicken wing recipe a try to leave me your thoughts and suggestions below. I look forward to hearing from everyone.
Happy Chicken Wings To All! C.S. Alexis
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