We like chicken wings. Who doesn’t? But chicken wings at restaurants are often disappointing and almost never from locally sourced meat.
Alex has been honing his homemade version for years. His secret is not a special ingredient but a specific methodology.
The recipe starts with a spice rub. Paprika is a major component in our rub but you could add any dry spices you want. I prefer a little cayenne but this batch was for Lil too so we left it out. Add a little ginger and garlic and you’ll have a teriyaki flavor. Skip the paprika entirely for a plain chicken wing to douse with barbeque sauce later.
The key to great no-fry wings is to steam bake them at a middling temperature first. During the baking phase, layer rubbed wings on a cookie cooling rack that fits inside a covered cookie sheet. This way, the baking sheet catches the drips but the wings cook without browning.
Turn up the heat or fire up the grill to finish the wings. The high heat will give wings a little char and ensure that the skin is succulent and crisp. If you’re making wings for a party, bake them and hold in the fridge for up to a day before the final broil or grill step.
While deep fried wings have their place, we don’t always want to fire up the oil. These oven wings will satsify completely – even cat Moonshine found them irresistible.
Baked Chicken Wings
Time: 3 hours (30 minutes active) Makes: 2-3 dozen wings
1/3 cup salt
1/3 cup brown sugar
1/4 cup sweet paprika
2 teaspoons freshly ground black pepper
2 teaspoons coriander seed, ground in mortar and pestle
1/2 teaspoon ground cayenne pepper, optional
3 pounds chicken wings
1. Mix first five ingredients. Pour over chicken wings in a large bowl, turning to cover evenly. Set aside for at least thirty minutes and up to four hours.
2. Shake off excess rub. Place wings in a single layer on a cooling rack nestled in a baking sheet. Cover the baking sheet with aluminum foil, crimping at the edges.
3. Bake wings in a preheated 350 degree F oven for 30 – 45 minutes or until chicken is cooked through.
4. Remove from oven. Optionally, cool and store in the fridge for up to one day.
5. Heat oven to high broil or light grill.
6. Place wings under broiler or on very hot grill for 2 minutes. Turn once. Cook again for 1-2 minutes or until skin is crispy.
7. Enjoy immediately and protect from marauding cats.