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.
FISH SAUCE CHICKEN WINGS: VIETNAMESE STYLE
Fish sauce chicken wings are right up there with fried chicken wings and buffalo wings using an epic flavor agent for these yummy fish sauce chicken wings
Provided by Kaitlin
Categories Chicken and Poultry
Time 6h35m
Number Of Ingredients 10
Steps:
- First make the marinade. Mince the garlic with the salt. We used a garlic press and mixed the salt in. Add the warm water and let sit for 10 minutes. Add the fish sauce and sugar, stirring to dissolve.
- Place the chicken wings in a separate large bowl with ½ cup of the fish sauce mixture and toss. Marinate for 4 hours or overnight, setting aside the rest of the fish sauce mixture in the refrigerator.
- When the wings are done marinating, transfer to a colander, and let drain for 15 minutes. Mix the rice flour and cornstarch together, and toss the wings in the dry mixture until coated.
- Bake the wings at 475 degrees for 24 minutes, flipping halfway through. Halfway through the cooking time, start to make the glaze.
- Add ¼ cup of water to the reserved fish sauce mixture and transfer to a hot wok. Add the chili paste. Bring to a boil in a wok, and reduce for 1-2 minutes. Add the wings and toss to coat them in the glaze, about 1 minute.
- Serve with some refreshing sliced cucumbers on the side!
Nutrition Facts : Calories 289 kcal, Carbohydrate 36 g, Protein 14 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 47 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving
CRISPY BAKED FISH
This is from a cookbook put out by a local elementary school in my town. It's easy and healthy and delicious!
Provided by mosma
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 500 degrees.
- Coat wire rack with cooking spray--place on a baking sheet.
- Pat fish dry.
- Mix lemon juice, oil, and spices. Dip fish into this mixture, and then into the bread crumbs.
- Sprinkle with cheese.
- Bake about 10 minutes.
- Serve with a sliced lemon.
Nutrition Facts : Calories 229.1, Fat 9.8, SaturatedFat 2.5, Cholesterol 69.4, Sodium 760.7, Carbohydrate 13, Fiber 1.2, Sugar 1.8, Protein 22.1
SIMPLE BOIL AND BAKE CRISPY CHICKEN WINGS
This is more of a method than a recipe, but this is how I always make wings now. I find boiling them first helps get rid of more of the fat, and they get crispier in the oven.
Provided by Sandra E.
Categories Chicken
Time 35m
Yield 15 wings, 2 serving(s)
Number Of Ingredients 2
Steps:
- Boil wings in a large pot of water for about 15 minutes.
- Broil wings in oven for about 5-10 minutes per side depending on how your oven works) until nicely browned and crisp.
- I put the bbq sauce in the bottom of a big metal bowl and keep it on the stove near the oven vent so that is warms up a bit.
- Remove the wings from the oven and pat with paper towels to remove more grease if necessary (I bake mine on parchment paper, so that absorbs some of the grease for me).
- Toss wings in bowl with bbq sauce (or any sauce you want) until well covered.
Nutrition Facts : Calories 597.7, Fat 36.4, SaturatedFat 10.2, Cholesterol 174.8, Sodium 695.1, Carbohydrate 22.7, Fiber 0.4, Sugar 16.3, Protein 41.6
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IKE'S VIETNAMESE FISH SAUCE WINGS RECIPE - ANDY RICKER
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- In a bowl, whisk the fish sauce, sugar and crushed garlic. Add the wings and toss to coat. Refrigerate for 3 hours, tossing the wings occasionally.
- Heat the 2 tablespoons of oil in a small skillet. Add the minced garlic; cook over moderate heat until golden, 3 minutes. Drain on paper towels.
- In a large pot, heat 2 inches of oil to 350°. Pat the wings dry on paper towels; reserve the marinade. Put the cornstarch 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 and transfer to a bowl.
- In a small saucepan, simmer the marinade over moderately high heat until syrupy, 5 minutes. Strain over the wings and toss. Top with the cilantro, mint and fried garlic and serve.
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- Stir together 3 tablespoons sugar, 3 tablespoons fish sauce, and 2 tablespoons lime juice until sugar dissolves. Pour mixture into a ziplock plastic bag; add chicken. Seal bag; gently massage bag to coat wings with marinade. Refrigerate 24 hours.
- Preheat oven to 400°F. Line a baking sheet with aluminum foil; coat with cooking spray. Remove wings from marinade; discard marinade. Pat wings dry; arrange in a single layer on prepared baking sheet. Bake in preheated oven until lightly browned, about 25 minutes, flipping once.
- Meanwhile, whisk together 2 tablespoons water, remaining 2 tablespoons sugar, remaining 2 tablespoons fish sauce, and remaining 2 tablespoons lime juice in a small bowl until sugar dissolves. Set aside.
- Heat oil in a wok over high. Add wings and soy sauce; cook, stirring often, until darkened in spots, 1 to 2 minutes. Add fish sauce mixture; cook, stirring constantly, until sauce reduces and wings are glazed, 30 seconds to 1 minute. Add scallions, fried garlic, and dried shrimp; cook, stirring constantly, until shrimp soften slightly, about 1 minute. Remove from heat; stir in cilantro and basil. Transfer to a platter.
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