CRISPY CHICKEN WINGS OVEN RECIPES
CRISPY BAKED CHICKEN WINGS RECIPE | SOUTHERN LIVING
Baseball has hot dogs, and football calls for hot wings. Instead of the Buffalo-sauce route, these take a sticky-sweet Southern turn with a pepper jelly glaze. Even though these wings are oven-fried, you'd never know it. I learned about this baking powder trick for making crispy, you'd-swear-they-were-fried chicken wings a few years ago from various sites, most notably Serious Eats. Those versions ask you to dry-brine the chicken overnight and/or cook it on a rack. I didn't do either of those things, hoping for a faster way with less cleanup, and the results were fantastic. Just be sure you reach for baking powder, not baking soda; the latter will give the chicken a strong metallic flavor. Serve up a pile of these wings on game day and you'll have a very happy crowd. They're dreamy with the hearty crunch of kettle chips, carrots, and celery—all ready to take a dive in creamy blue cheese dressing.
Provided by Ann Taylor Pittman
Categories Tailgating
Total Time 1 hours 0 minutes
Yield Serves 4
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F. Pat chicken very dry with paper towels; place in a large bowl. Stir together salt, baking powder, coriander, and ginger in a small bowl. Sprinkle spice mixture over chicken; toss well to coat. Arrange chicken, fatty side down, in a single layer on a rimmed baking sheet lined with parchment paper (or lined with aluminum foil and then parchment paper if you don't want to wash the baking sheet).
- Bake in preheated oven 25 minutes. Turn chicken over; bake until well browned and crispy, 17 to 20 minutes. Remove baking sheet from oven. Drain chicken on paper towels; let stand 5 minutes.
- Stir together jelly and vinegar in a large skillet; bring to a boil over high. Cook, stirring occasionally, until jelly melts, about 2 minutes. Add butter, and stir until butter melts, 30 seconds. Add chicken; toss well to coat, and remove from heat.
CRISPY JUICY OVEN-FRIED CHICKEN BREASTS RECIPE | ALLREC…
This is a very crispy, moist, and tender chicken dish without the messy frying. The oven does a great job making that crispy coating we all love.
Provided by Judy in Delaware
Categories Chicken Breasts
Total Time 1 hours 10 minutes
Prep Time 20 minutes
Cook Time 50 minutes
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place chicken breasts and buttermilk into a large resealable plastic bag, knead several times to coat chicken with buttermilk, and squeeze air from the bag. Seal and refrigerate at least 1 hour.
- Preheat oven to 400 degrees F (200 degrees C).
- Placed crushed herb-seasoned stuffing mix into a shallow bowl. Mix flour, salt, and black pepper in a separate flat dish. Beat egg with water in a bowl. Pour peanut oil into the bottom of a 9x13-inch baking pan.
- Remove chicken from buttermilk, shake off excess buttermilk, and discard used buttermilk marinade. Dredge chicken breasts in seasoned flour. Dip each floured breast in egg, then press gently into stuffing mix to coat. Place coated chicken breasts into the pan with peanut oil.
- Bake in the preheated oven for 25 minutes. Turn each chicken breast over and continue baking until chicken pieces are no longer pink inside and the coating is crisp, about 25 more minutes.
Nutrition Facts : Calories 473.6 calories, CarbohydrateContent 52 g, CholesterolContent 112.2 mg, FatContent 12.8 g, FiberContent 2.9 g, ProteinContent 35.1 g, SaturatedFatContent 2.9 g, SodiumContent 1178.1 mg, SugarContent 7.4 g
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