Tasty. Healthy. Cheap by Tatar Kevin;

Author:Tatar, Kevin;
Language: eng
Format: epub
Publisher: Harvard Common Press
Published: 2023-03-15T00:00:00+00:00

INSTRUCTIONS

Place the chicken wings on a clean baking sheet or other flat work surface and pat dry using paper towels. It’s important to remove as much moisture as you can because this correlates directly to the crispiness of the final product. The drier, the better. Place the dried chicken wings in a large bowl.

In a small bowl, stir together the flour, cornstarch, baking powder, and all the spices until evenly combined. Sprinkle the seasoned flour over the wings, spreading it as evenly as possible. Using your clean hands, distribute the coating until every piece of chicken is covered evenly.

One by one, remove the chicken wings and gently shake off any excess seasoning, then place them on a wire rack set over a clean baking sheet, spacing the wings so they don’t touch.

Pro tip: The wire rack allows for more air circulation around the wings while cooking, which leads to more even cooking and, you guessed it, more crispiness.

Optionally, but recommended, chill the coated wings in the refrigerator for at least 2 hours, uncovered, to allow the baking powder and salt to interact with the chicken skin. Place the chicken toward the bottom of the fridge so raw chicken juices do not drip off, potentially contaminating your food. You may be tempted to pass on this step (and if you do, the wings will still be delicious), but if you have time on your hands, it makes a difference in the results. Preheat the oven to 350°F (180°C, or gas mark 4).

After chilling (or not), bake the chicken wings for 25 minutes. Flip the wings and bake for 10 minutes more, or longer, until evenly cooked on all sides. Observe the color and texture of the skin: You’re looking for a golden-brown color and a crispy but not dry exterior.

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