OVEN BAKED CHICKEN WINGS WITH VINEGAR AND BREADCRUMBS

  Chicken Wings can be a party planners best friend.  These packets of flavor have the best of all possible snack or starter (or entree) worlds all in a small hand held piece. The skin creates a self basting packet which keeps the meat inside moist and adds tons of flavor and texture. Chicken is like the flavor chameleon.  It readily takes on the flavors of what ever spices or sauces or coatings you’re giving it.  Who doesn’t like wings?  OK, those of you who raised your hand, you can leave the room now, but not until you share this post with someone you know who DOES love wings.  That’s a suitable punishment for such an offense.  Wings, gotta love them.  Wings are yet another food in your recipe arsenal that should have 1000 different varieties to choose from.  Ok, you probably have fried, or Teriyaki, or Buffalo, or some kind of grilled, but….DO YOU HAVE VINEGAR MARINATED AND BAKED WITH A FINISHING COATING OF SEASONED BREADCRUMBS???? I’ll venture a guess and say, no, no you do not.  My hope is that you sincerely thank me for this Foodcentric PSA that will have you making them over and over again.  I just made 72 for 13 kids who came over for my daughter’s birthday.  We also had 6 pizzas and a huge bowl of salad with Blue Cheese Dressing.  All the wings…GONE.  That should be your expectation!

The choice of chicken for this is also key.  Look for organic or natural chickens.  I don’t advise making this with Perdue wings. Why? The skin.  Perdue skin is entirely too thick and you will have flabby texture when you bite into them.  Not putting out a hate on Perdue, but they do not bake the way the whiter, thinner skinned chicken wings do.  You’ve been warned.  See the color of those wings?  It’s not that golden yellow.  These will cook way better for you.  OK, onto the cooking..

FOR 36 WINGS                                     3HOURS TOTAL

36 WING PIECES

1/8 CUP APPLE CIDER OR SHERRY VINEGAR

1/8 CUP VEGETABLE OIL

1/2  TSP. KOSHER SALT

1/2 TSP GROUND BLACK PEPPER

1/2 TSP. SWEET PAPRIKA

1/2 TSP SMOKED PAPRIKA

1/2 TSP CRUMBLED DRIED OREGANO

1 TSP. GRANULATED GARLIC OR 3 CLOVES finely minced or pushed through a Garlic Press

1/2 TSP GROUND THYME

Whisk all the ingredients and  pour over the wings, Let them soak in this marinade for at least 1 hour, longer if you like.

1/2 cup BREADCRUMBS

1/4 CUP GRATED PECORINO OR PARMIGIANO CHEESE

pinch of OREGANO

1/2 TSP KOSHER SALT

1/8 TSP CAYENNE

1/8 TSP, GRANULATED GARLIC

mix this together till blended.

3 TBS UNSALTED BUTTER (you will be melting this later)

Pre heat oven to 375 degrees F.  Line baking  tray with foil.  (When you are cleaning this up you will again THANK ME for the foil tip).  Arrange wings on one or two trays depending on space. I made a double batch in this picture:

Pour the remaining marinade over the wings.  OH..make sure you oil the foil first…sorry. Let’s move on now. Place in the oven on the bottom and middle rack and let this bake for 30 minutes. Remove from the oven carefully and top each wing with about 1/2 tsp of the crumb mixture.  Melt the butter and drizzle a small bit over each wing.  Back into the oven for an additional   15-20 minutes or till browned and done. This is how they will/should look:and up close they will look like this: I love a food close up!! Want another angle? ok, here it is: Let them sit for at least 8 minutes before removing them to a serving tray. Gently move a spatula under them to loosen from the foil and try really hard not to pop them in your mouth.  Ok, are you asking…where’s the sauce?  America loves it’s dipping sauces.  Seriously, for these? You don’t need any. It’s a lazy cooks way of making a hybrid of breaded chicken with baked chicken.  Just enough coating on the top to make a difference from no breading at all.  If you did need a sauce…ok…tabasco and honey or just tabasco or tabasco and ranch…up to you..it’s a no win situation figuring that out because  …you really don’t need any..BUT…i’ll leave that bit of creativity up to you.

 

 

 

 

 

 

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