CRISPY BAKED CHICKEN WINGS
Provided by Michael Symon : Food Network
Categories appetizer
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 14
Steps:
- For the wings: Preheat your oven to 450 degrees F. Line a rimmed baking sheet with foil and brush the foil with the oil.
- Pat the wings dry with paper towels, then sprinkle with the baking powder and toss to evenly coat in a large mixing bowl. Spread the wings evenly on the prepared baking sheet. Bake until golden brown, crispy and cooked through, 25 to 30 minutes, flipping halfway through.
- For the dry rub: Combine the brown sugar, salt, black pepper, granulated sugar, paprika, chili powder, garlic powder, onion powder, cumin, cayenne and celery seeds in a small bowl.
- Remove the wings from the oven and add to another large mixing bowl. Season well with some of the rub, and then toss to coat. (Reserve the remaining rub for another use.) Serve immediately.
HOLY CRUNCHY CHICKEN WINGS
Make and share this Holy Crunchy Chicken Wings recipe from Food.com.
Provided by Food.com
Categories Chicken
Time 15m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a bowl, marinate chicken wings, oyster sauce, salt, pepper, 5 spice powder sugar, garlic, ginger. Refrigerate for at least 1 hour.
- Combine all the sauce ingredients in a pan. Boiled then simmer until reduction.
- In a large pot or fryer, heat 3 inches of oil to 350 degrees. Drain the marinated chicken wings in the strainer. Put the cornstarch flour in a shallow bowl, add the wings and turn to coat. Fry the wings in batches until golden and cooked through, about 10 minutes. Drain on paper towels.
- In a small saucepan, add butter, reduction sauce, whole garlic, and dried chilies over high heat until syrupy. Turn off heat, add crispy fried chicken wings and toss.
Nutrition Facts : Calories 744, Fat 51.8, SaturatedFat 19.9, Cholesterol 215.5, Sodium 1561.3, Carbohydrate 24.5, Fiber 1.1, Sugar 14, Protein 45.2
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