![]() (Pro tip: You can also achieve extra-crispy skin-on chicken wings in an air fryer.) Finish the hot-from-the-oven wings with a sprinkle of kosher salt to ensure they’re well-seasoned. Spread the wings in a single layer on a rimmed baking sheet, being careful not to crowd the pan. A toss in cornstarch (or a cornstarch substitute) helps the wings achieve maximum crispiness while still keeping them gluten-free. Coat your cooked wings in wing sauce or serve ‘em dry: The spice blend stands up on its own (though the hot-sauce-spiked dipping sauce doesn’t hurt).Ī few tips for achieving the crispiest, I-can’t-believe-they’re-not-fried wings: To start, pat the wings dry with a paper towel, removing excess moisture. The real star of this recipe is the dusting of five-spice powder, which brings an aromatic, savory, mouth-tingly punch to the oven-crisped wings. The technique is quite simple: Trim the wing tips, then toss the wings in cornstarch, oil, and spices, and bake. ![]() Good news! These baked chicken wings are as golden brown and crispy as can be-no deep-frying required. So you want to make a big batch of chicken wings for game day, but you don’t want to mess around with a fryer.
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