Baked chicken wing recipe tips?

[Cooking4Fun]

Crispy Baked Chicken Wings - Tastes Better From Scratch

tastesbetterfromscratch.com

I wanted to try this recipe (but am open to others) for baked chicken wings. I asked a friend about baked wings and he immediately said "eww." Lol. Any suggestions for this recipe? Why the need for cooling rack in this recipe?

 

[dragnlaw]

Heat will envelope the entire wing instead of just the tops. Better cooking.

Wings may also stick to your foil, yes, even with spraying. Tear the foil when turned - making the mess you were trying to avoid for clean up.

 

[Andy M.]

I often broil wings rather than baking. I use a rack in a half sheet pan.

 

[cookiecrafter]

What crunch are you talking about?

 

[medtran49]

We make baked chicken wings a couple of ways. One uses orange marmalade and soy or tamari sauce as a glaze, and then are rolled in toasted coconut after baking. Another recipe is 1 that I came up with for a contest using pina colada ingredients.

Yes, using a rack basically turns your oven into an air fryer, not exactly the same but similar since the heat circulates around the entire wing. I do spray the rack with cookkng spray thiugh as it makes cleaning up a little easier.

 

[Aunt Bea]

I recently tried a similar recipe for oven-baked wings with no added fat.

I had four fresh wings that I cut into sections and patted dry. I shook the eight wing sections in a brown paper bag with a flour coating that contained onion powder, garlic powder, paprika, salt, black pepper, cayenne pepper, and baking powder. Placed them on a wire rack over a baking sheet and refrigerated them for a couple of hours. I baked them for 30 minutes at 250f and increased the temp to 425f for another 40 minutes. I tossed the wings in a mixture of Frank's Red Hot sauce and butter then returned them to the oven for an additional 5 minutes to set the sauce.

I think the resting time in the refrigerator helps the coating to adhere to the wings while the baking powder draws moisture to the surface and helps to crisp the skin.

 

[taxlady]

I think I may try baking chicken wings in my toaster oven. It has a "fan bake" setting, which does not make it an air fryer, but gives a bit of extra crispness to stuff. I will definitely use a rack and skip and turning it over at intervals.

 

[Cooking4Fun]

Heat will envelope the entire wing instead of just the tops. Better cooking.

Wings may also stick to your foil, yes, even with spraying. Tear the foil when turned - making the mess you were trying to avoid for clean up.

Instead of a baking sheet shouldn't I use a broiling pan under cooling rack so liquids don't drip off edge of sheet pan into oven?

 

[taxlady]

Instead of a baking sheet shouldn't I use a broiling pan under cooling rack so liquids don't drip off edge of sheet pan into oven?

Use the kind of sheet pan / baking sheet that has sides that enclose it, not a cookie sheet.

This kind:

Not this kind:

 

[Cooking4Fun]

Use the kind of sheet pan / baking sheet that has sides that enclose it, not a cookie sheet.

This kind:

Not this kind:

Hopefully my pan with edges has enough room for the wings and the rack.

 

[Roll_Bones]

Use the kind of sheet pan / baking sheet that has sides that enclose it, not a cookie sheet.

This kind:

I have 2 half sheet pans like this in My Amazon cart.

https://www.amazon.com/gp/product/B0049C2S32/ref=ewc_pr_img_1?smid=ATVPDKIKX0DER&psc=1

I think these are good quality? What do you think?
I also want to get matching racks. Do I need to stay with the same manufacturer or will any rack listed for 1/2 sheet fit? TIA.

 

[dragnlaw]

Not all 1/2 sheets have the same measurements. I've been looking for 1/4 sheets for the toaster oven and believe me... up to an inch in different sizes.
Also be aware to see if measurements given are inside or outside. You want your rack to fit inside, or at least outside snug-up with the legs and sides.

Be sure they list inches (or cm) with the blurb, not just "1/2 sheet".

 

[Andy M.]

Hopefully my pan with edges has enough room for the wings and the rack.

When the rack is in the pan, the chicken wings will be above the top of the pan rim. THAT'S OK. A rimmed pan is recommended to contain any chicken fat that melts off the wings. The rack keeps the wings out of the fat and exposed to the oven heat on all sides to ensure even cooking.

 

[Aunt Bea]

Before you buy racks give some thought to how they will be used.

I have a couple of these and they are great cooling racks but difficult to clean if used for roasting.

I also have a couple of these and they are fine for cooling and easy to clean when used for roasting.

 

[Cooking4Fun]

A family friend that cooks often says baking powder or soda could only make it taste bad. And thinks brown sugar is a weird idea for the sauce. She suggested franks buffalo sauce and butter which I think is more traditional anyway. Any suggestions for ingredients?

 

[Andy M.]

There are millions of wings recipes out there. Buffalo is always a favorite. It's proven that baking powder makes a crispier wing. For people who like sweet wings brown sugar does the trick. Once you get the cooking own right, you can experiment for a lifetime and not run out of recipes.

 

[Cooking4Fun]

My friend suggests corn starch instead of baking powder. Sound like a good call?

 

[GotGarlic]

My friend suggests corn starch instead of baking powder. Sound like a good call?

Try both: https://www.seriouseats.com/korean-fried-chicken-recipe

And send this link to your friend.

 

[Aunt Bea]

It sounds like a classic case of analysis paralysis! ???

It’s time to stop talking and start cooking/experimenting and eating! ???

 

[Cooking4Fun]

It sounds like a classic case of analysis paralysis! ???

It’s time to stop talking and start cooking/experimenting and eating! ???

I don't know. She's usually right. Lol.