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
4poundsraw chicken wingsI use whole chicken wings
4 teaspoonskosher salt
4teaspoonsbaking powder
4teaspoonscorn starch
2teaspoonsfavorite seasoningsee notes
Cherry Pepper Sauce
4tablespoonbutterseperated
4clovesgarlicminced
12ouncespickled cherry pepperssliced
2 teaspoonsgranulated 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.