Category Archives: WINGS

OVEN BAKED CHICKEN WINGS WITH VINEGAR AND BREADCRUMBS

syd17 014  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.syd17 003  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:syd17 002

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:syd17 008and up close they will look like this:sydbday15 008 I love a food close up!! Want another angle? ok, here it is:syd17 012 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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VINEGAR AND GARLIC CHICKEN WINGS, BAKED AND CRISPY

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Chicken Wings…so good, so versatile, so many ways to cook them.  Wings are my favorite part of the bird for a few reasons with flavor being the most important one. Because of their compact side and the phenomenal ratio of skin to meat all that good stuff that bakes or fries on top of the wings you get in every single bite.  Apologies to the breast, legs and thighs, they all have more meat and less skin, a wing guarantees you that prize each time to reach the wing to your mouth.  Delicious!  Chicken skin, while it’s not for eating every day certainly contains whatever it is that makes things taste good (i’m sure it’s the fat content, let’s be honest) so for those who are careful with their fat intake make this an occasional treat.  Skinless or boneless wings…no interest..they are silly.  I’ll stick with boneless thigh or breast if that’s the road I’m taking.  Wings need bones and skin, the whole package is what makes them rarely a dry piece of meat, unless they are way overcooked or as old as your collection of 80’s cassette tapes.  The meat, let’s talk about it..it’s not really all white meat, and it’s not really dark meat…hence it’s that perfect balance of both.  Self basting I may add because it’s not all white meat and those bones add moisture and flavor.  This is not my only wing recipe but it’s one of my favorites, especially for a crowd.  Vinegar is one of my preferred condiments/ingredients in much of my cooking.  Blame my southern Italian genes as chicken baked with vinegar, olive oil, garlic and herbs is a mainstay of that cuisine.  I grew up on that and Mom applied that vinegar and oil approach to her grilled wings as well.  She’d either pour her own over the chicken or a bottle of Italian Salad Dressing, however when we would grill the bottled ones they always scorched quicker than her own mix.  Why?  The reason why processed foods contribute to all that’s wrong with our eating, there’s sugar or corn syrup in many of those bottled dressings.  I’m not anti sugar, i have a sweet tooth but long ago I guess I realized that adding sugary ingredients is not really necessary. Certainly there are great wing recipes with sugar glazes in them, however this isn’t one of them.  newyearseve14 023  That’s achieved without using a bottle of processed salad dressing.  Let’s have some fun with acid and aromatics and let this chicken sing.

 

SERVES: 6                                  TIME: 1 hour cooking, 6 hours marinading

36 WING PIECES (SEPARATED)FIND WINGS ON THE LARGER SIDE, THE SMALLER ONES REALLY SHRINK DOWN

1/2 CUP WHITE BALSAMIC VINEGAR, OR APPLE CIDER VINEGAR,plus more for seasoning while cooking.

1 TSP. BELL’S SEASONING OR 1/2 TSP GROUND THYME AND 1/2 TSP GROUND SAGE

1/8 CUP OLIVE OIL, PLUS EXTRA FOR DRIZZLING

1 TSP. KOSHER SALT, plus more for seasoning for cooking

4 GARLIC CLOVES

1 TSP. PAPRIKA, plus more for seasoning while cooking.

1/4 TSP. BLACK PEPPER, plus more for seasoning while cooking.

GRANULATED GARLIC (IT’S BETTER THAN POWDER BECAUSE IT’S JUST GARLIC)

In a food processor add all the ingredients except the chicken (lol.please don’t process them!!) and the granulated garlic. Blend them so the garlic has become sort of a paste. Make sure the chicken wings are dry, then add them to a LARGE bowl and pour the marinade over them.  Toss till they are all coated. Cover with plastic wrap tightly and place in the fridge.  After 3 hours, turn then so the wings on the bottom move up to the top.  Re-cover for an additional 3 hours, OR overnight.  Chicken loves marinade, the longer the better.

If you want a smoky flavor to the wings that wonder spice from Spain, PIMENTON, Smoked Spanish Paprika can be used in place of the sweet paprika.   I like the sweet Paprika from Hungary.  It also comes in Hot as well.  If going the Hot Paprika route use 1/2 sweet, and 1/2 hot.

Preheat your oven to 400 degrees F.  Line a baking sheet with foil (or not, up to you but the clean up is easier with the foil liner).  remove the wings from the bowl and let them drain for 10 minutes on racks.  Line them up on the pan or in two pans and then give them a good sprinkle of more salt, pepper, and the granulated garlic.  Drizzle with olive oil (drizzle, not drown) then sprinkle of more vinegar.  Then another dusting of Paprika.  Place into the oven and bake for 20 minutes.  Remove them,  turn the wings and season again with the salt, pepper, paprika, granulated garlic.  Let them cook another 15 minutes,  Remove, flip the wings to the top side up again and bake for 5 minutes more. At the end of this process they will look like this:OLYMPUS DIGITAL CAMERA Resist the temptation to have one.  Part of good cooking is having patience and the chicken actually will taste better as it cools down.  Plus you will not accidentally rip the lining of the roof of your mouth out.  Let them rest.  Serve 10 minutes out of the oven. (have you ever really held anything that was 425 degrees in your hand without some severe discomfort??  you need those fingers to eat these delicious treats!!)

NOTE!!:  ALL OVENS ARE DIFFERENT. WHAT IS WORKING IN MINE MIGHT BE SLIGHTLY DIFFERENT THAN YOURS.  DO NOT MAKE THE FOLLOW THE RECIPE MISTAKE OF NOT USING YOUR SENSE OF SIGHT AS AN IMPORTANT COOKING TOOL/GAUGE.  IF THEY ARE BROWNING TOO QUICKLY, LOWER THE OVEN A BIT…IF THEY ARE COOKING FAST IN ONE SPOT ROTATE THE PAN…IF THEY ARE LOOKING DONE BEFORE THE RECIPE TIME SAYS SIMPLY TEST ONE.

America, thanks to our corporate Restaurant mentality insists on pairing everything with a dipping sauce.  These do not need a dipping sauce but if you are not happy with the prospect of a wing with no sauce to dip, whisk some olive oil, vinegar, salt, pepper, and fresh garlic together and dip it in that.  No bleu cheese dressing on this wing.

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There it is.  Vinegar and Garlic wings.  Baked, That accumulated pan juice you can either hoard for yourself with massive amounts of bread to dip into it…or platter the wings and pour the jus over them.  Make sure there are plenty of napkins!!