Gameday Favorite: Homemade Crispy Chicken Wings Recipe
I guess you could say the Two Amused Bouches are a ‘domestic goddess’ kick. First Lisa’s recipe for pudding shots, now mine for crispy chicken wings. (Both just happen to be great additions to your next gameday party.)
Funny about those wings though. Until a few weeks ago, I’d been too intimidated by the process to try them at home. It seemed like a job best left for professionals – from a line cook tossing ‘em in the deep fryer to Chef Jonathon Sawyer’s 30+ hour effort of curing, confit-ing, and deep-frying them, yielding the most perfect crispy, juicy, spicy, garlicky chicken wings ever. EVER. (In my humble opinion.)
It was the ‘crispy’ part that worried me – I’m not much on deep frying at home….and non-crispy chicken wings? No bueno. But, I kept stumbling upon a baked chicken wing recipe that gave me hope. On Pinterest. Which, given my Pinterest track record, meant there was at least an 80% chance the wings would be inedible.
Much to my shock, however, and to my wing-obsessed fam, and to anyone who knows about my past Pinterest Disasters, the wings turned out amazing! Like, gone-in-flash, when-are-you-making-these-again, amazing. Super crispy, super juicy, super easy.
Honestly, folks. I wouldn’t lie about something as serious as a good wing. (Recipe below the images)
Heat oven to 425.
Prep your wings. This part takes a little muscle if you prefer them ‘wing joint’ style – separated into two pieces, with the wing tip removed. I removed with wing tips with sharp kitchen scissors and separated the wing by finding the joint and cutting with a very sharp chef’s knife. Once cut apart, pat dry your chicken wings with a paper towel.
Combine the following in a large ziplock bag, then add wings and toss until well coated:
18 whole wings, separated into two pieces (36 pieces total)
1/2 cup flour
1 tablespoon paprika
1 1/2 teaspoons Lawry’s seasoned salt
1 teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon cayenne pepper
Place wings skin side up on a rimmed baking sheet lined with foil. Dot wings with 3 tablespoons butter. Bake for about 30 minutes, then flip wings and bake for an additional 20. The wings should look medium brown and crispy. If they need a bit more crisp, turn on the broiler for a couple of minutes and WATCH CAREFULLY.
Once your wings are out of the oven, it’s saucy time! Of course you can eat them naked, but what’s the fun in that? Here are two ways we usually eat wings in our house:
My fave, Garlic Parm:
Combine the first four ingredients together, brush on wings, then top with cheese.
1/2 cup butter, melted
1 teaspoon garlic powder
1/2 teaspoon onion salt
1/4 teaspoon black pepper, freshly ground
1/2 cup parmesan cheese, grated
Futureman’s fave, 3-Ingredient Asian BBQ:
Combine the following and toss with wings.
1/2 cup of your favorite barbecue sauce
2 tablespoons soy sauce
1 teaspoon Sriracha sauce or garlic-chili sauce