Wings are a staple of any sports day: Sundays for Football, NBA Finals, the MLB Post-season, etc. etc. But at roughly, $1 per wing, you’re practically overpaying for chicken, and if you’re getting it delivered, you’re getting lukewarm, soggy wings.
Whether your team is winning or losing, you can make higher-quality wings at home, for a fraction of the price, using the one thing you most likely have: your oven.
How to Make Oven Wings Crispy?
Oven wings? At first, you’d think they’re either be too soggy or too dry, but J. Kenji Lopez Alt wrote a recipe for this, and adds baking powder and salt to the wings, and letting this set and dry out in the fridge, uncovered, overnight.
The baking soda will expand and separate the skin from the meat, and drying it out in the fridge overnight will let the chicken skin get nice and crispy.
Wing Flavors
In this recipe, I’m making a soy, honey garlic sauce, and a garlic parmesan sauce. However, if you wanted to make more flavors, here they are below:
- Garlic Parmesan: butter, olive oil, jarred parmesan, garlic, garlic powder, parsley, and oregano
- Korean Fried Chicken: soy sauce, brown sugar, honey garlic, rice vinegar, sesame oil, and sesame seeds.
- Buffalo Wings: Frank’s Red Hot sauce, white vinegar, and butter.
- Lemon Pepper: lemon pepper seasoning
