Chicken wings make a great appetizer or a fun addition to a party platter. If the package of wings is not party-cut, after rinsing the wings off the next step will be to cut them. Wings will have three main sections: the tip, middle and upper wing. Using a sharp knife, cut the three sections apart at the joints, discarding the wing tips. Once the wings have been cut up, rinse them off again under cold water. Sometimes when cutting wings, fragments of bone will stick to the skin, so washing the wings thoroughly. There are endless ways to season wings; seasonings are easily added to any method as long as the actual baking instructions are followed. Here are two baking methods with mouth-watering seasoning suggestions:
1. Soft – Bake & Broil
This process will yield the most juicy and flavorful chicken wings due to the mixture of flavor-baking and broiling. Following is a versatile seasoning suggestion for baking, but this may be altered to each preparer’s preferences. In a baking dish, add water until it stands about 1/4 of an inch deep. Add 1 cup of chicken broth or 1 tablespoon of bouillon, 2 tablespoons of liquid smoke, 1/2 tablespoon of garlic powder, 1/2 teaspoon of salt and 1/2 cup of chopped onion. Stir the mixture well and place the chicken pieces in the liquid. Cover the pan with foil and bake in a preheated oven at 350° for about 45 minutes. If the wings are still somewhat frozen, they will need to bake for a full hour. Uncover the wings and let them cool for about 10 minutes.
Meanwhile, set the oven to broil and prepare a glaze for broiling. Several excellent ideas may be found on Southern Food: Chicken Wings for various flavors. Plain barbecue sauce alone or mixed with honey makes a great glaze. For those who prefer their wings spicy, adding a desired amount of hot sauce will make this glaze superb. After the glaze has been prepared, line a broiler-safe pan with foil and coat it with shortening or cooking spray. Place the chicken wing pieces on the foil and dab a small amount of glaze on each one, spreading it evenly. Place the wings in the broiler for about 2 minutes; more time will be needed for broilers running on lower heat settings. The wings should have a few slightly blackened spots on the sauce. Turn the wings over with tongs and glaze the other side of them. Return the wings to the broiler for an additional 2 minutes and remove them from the oven immediately. Allow the wings to cool for 10 minutes before serving.
2. Crispy – Coated & Baked
These wings will not have a blackened appearance but will be more similar in texture to fried chicken. Mix 1 egg, 1 tablespoon of soy sauce, 1 tablespoon of seasoned salt and 1/2 tablespoon of sugar in a bowl. Roll the chicken pieces in this mixture, coating them thoroughly. Place the chicken in a covered container in the refrigerator for about 20 minutes. After this, add 1/3 cup of chicken broth to the mixture. Separately, mix 1/2 cup of flour, 1/3 cup of cornstarch and 1 teaspoon of baking soda well, then add it to the mixture. Blend well, ensuring all chicken pieces are thoroughly coated. Place chicken pieces in a shallow greased baking dish and cover it tightly. Bake for 15 minutes at 375°, then remove the covering and turn the wings. Return the wings to the oven and bake an additional 30 minutes. Let the wings cool for 10 minutes before serving.
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