Main Dishes
Saucy Cherry Pepper Wings
| Level: intermediate |
Total Time: 1 day 30 minutes |
Yield: 8 servings |
The amazing oven fried cherry pepper wings come from a combination of Kenji López-Alt and Not Another Cooking Show’s recipes. The result is as close to deep fried as possible without the hassle and mess of deep frying. The secret is to allow the skin to dry out a day before to get the crispiest product possible. The sauce adds just the right amount of heat and is honestly my favorite way of eating wings! As usual, be sure to leave a like and comment below to let us know how you like this recipe!
Saucy Cherry Pepper Wings
Print RecipeServings: 8
Calories: 419kcal
This recipe is from a mixture of J. Kenji López-Alt and Not Another Cooking Show recipes for oven fried chicken wings. These wings are my personal favorite because they are easy, crunchy, and spicy. If you are trying to get as close to deep fried wings as possible without the hassel you need to try these out!
Equipment
- 1 cooling rack
Ingredients
Wings
- 4 pounds raw chicken wings I use whole chicken wings
- 4 teaspoons kosher salt
- 4 teaspoons baking powder
- 4 teaspoons corn starch
- 2 teaspoons favorite seasoning see notes
Cherry Pepper Sauce
- 4 tablespoon butter seperated
- 4 cloves garlic minced
- 12 ounces pickled cherry peppers sliced
- 2 teaspoons granulated sugar
- salt and pepper to taste
Instructions
The Day Before
- If you are using whole chicken wings, prepare the chicken by seperating the drum, flat, and tip. Place in a large mixing bowl.
- Add corn starch, salt, and baking powder to mixing bowl. Toss the wings until completly coated.
- on a foil lined sheet try with a cooling rack on top, place the wings skin side up.
- Season with your favorite seasoning. Place uncovered in a fridge for 12-24 hours.
The Day Of
- Remove the wings from the fridge and let sit at room temperature while you prep the other ingredients.
- Preheat the oven to 450°F (232°C) using the convection setting if possible.
- Place wings into the preheated oven. Cook for 20-25 minutes or until light brown.
- Carefully remove from the oven and flip each wings. Place back in the oven and cook for an additional 15-20 minutes or until golden brown and delicious!
Cherry Pepper Sauce
- while the wings are cooking in the oven, using a small sauce pan melt 1 tablespoon butter over medium high heat.
- Add the garlic and cook until light golden brown stirring frequently.
- Add the entire jar of cherry peppers to the sauce pan including the juices. Cook until the juices have reduced by half.
- Remove from heat and allow to cool slightly.
- Place everything into a blender or food processor. Process until smooth.
- Using a fine mesh strainer, strain the pepper mixture back into the sauce pan. Add the sugar 1 teaspoon at a time until the desired sweetness is reached.
- Over medium heat, slowly whisk the remaining butter 1 tablespoon at a time until glossy and can coat the back of a spoon.
- Remove from heat. Once the wings are done cooking, add them to a large mixing bowl allong with some of the sauce and toss to coat. Enjoy!
Notes
- The ratio of cornstarch, salt, and baking powder is 1 teaspoon for every pound of chicken. I just round to the half pound.
- Most chicken wings are water chilled meaning that they will be better if the prep is done 24 hours before serving so the skin has time to dry out otherwise the skin will be less crispy.
- Make sure to pull the peppers off the heat once the juices are at half. Too much reduction can cause the sauce to be too thick. If the sauce is too thick, just add a little bit of white vinegar until it reach the desired thickness.