Glenn has the strong belief that football and chicken wings go together for some reason. I can’t seem to find the thread that ties them together, but whatever…I play along! I made these twice in the last month during the college bowl season. Now with the Superbowl on Sunday I’ll be making them again. I’ve featured wings before – Spicy Smoked Chicken Wings. However, the smoker went to BBQ heaven a few months ago, so I was forced to find a substitute recipe. And by golly, this one is fantastic!
These wings are baked, crispy and spicy. The secret ingredient to crisp these babies up is baking powder. Yep baking powder. You’ll fool your taste buds into thinking a deep fryer was used. The wings are lightly coated with a mix of baking powder and my Rub-a-Cluck seasoning then baked on a rack to perfection. An easy, no fuss, no mess preparation.
The seasoning mix is super easy to throw together. I use it on all things poultry. We had it on a roasted whole chicken recently with great results. It makes about ½ cup. You’ll only use about 1-2 Tablespoon for this recipe [depending on how many wings you make].
2 Tablespoons coarse sea salt
3 Tablespoons sweet paprika
3 Tablespoons garlic powder
1 Tablespoon dried thyme
1 Tablespoon white pepper
1 Tablespoon black pepper
1 Tablespoon onion powder
1/2 Tablespoon ground chipotle chile pepper
1/2 Tablespoon chili pepper
Mix all the ingredients together, store in an airtight container.
Now that you have your seasoning ready to go, time to get the wings prepared.
Crispy, Spicy Baked Wings
3 dozen chicken wings [wing sections]
3 Tablespoons baking powder
1½ Tablespoons Rub-a Cluck seasoning
•Line two baking sheets with aluminum foil. Place racks in/on the baking sheets. Spray the racks with cooking spray and set aside. Do not preheat the oven as the wings will begin the cooking process in a cold oven.
•Wash and section the wings. Discard the wing tips or set aside for another use [stock maybe]. Using kitchen shears to complete this task makes it simple and quick.
•Gently pat dry wing sections with paper towel then place in a large plastic bag. Add the baking powder and seasoning mix, close the bag and shake it up. Shake it good. The chicken pieces will be lightly coated – just what you’re looking for.
•Place the wings on the prepared baking sheets. Try to avoid crowding them – you want to leave some space between them to achieve the best results.
•Place the baking sheets in the cold oven. Set the temperature to 425ºF. Bake for about 40 minutes. Rotate trays and flip the wings over, continue baking for about 25 more minutes, or until the perfect shade of brown! [Hint: they’re done when the skin begins to pull away from the bone of the mini-drumstick portions.]
•Allow to stand 10 minutes or so [they’ll be hot]. Serve with your favorite dipping sauces or plain.
Wing recipe adapted from Dinner with the Grobmyers.
Season recipe adapted from South Your Mouth.