Now it’s time for another guest post in the blog .And today’s guest is Victoria of HowDaily.
Victoria is the author and founder of How Daily, a food and DIY blog. She loves to to share her recipes and culinary tips from her diversified experience of multi-cuture. She most interested in cooking and creating authentic and original taste from traditional recipe.
When I got a mail from her asking about the guest post. I was surprised and I am very glad to have her in my space . Also very happy to follow new blog hearafter.. . her recipes are versatile and easy in making..hope to see more recipes of her..
Over to her recipe
Traditional chicken wings are such an iconic appetizer or game day food that most people would love. However, they are a little bit too decadent for those of us watching our waist lines or our cholesterol level as most prepared wings are deep fried, tossed in a buttery hot sauce, and served with blue cheese dressing. In this case, crispy baked chicken wings come out as the perfect balance of delicious appetizer and healthy food.
I have experimented with a variety of recipes to get them as crispy as possible in the oven. And, sometimes I like a lighter dipping sauce, rather than a messy hot sauce bath.
This recipe is for baked wings and dipping sauce hits all those notes. The wings are crispy and the sauce is light, sweet, and spicy.
| Prep Time | 15 minutes |
| Cook Time | 70 minutes |
| Servings |
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- 16 whole chicken wings approximately 3 pounds
- 5 tsp aluminum-free baking powder
- 1/2 tsp sea salt
- 1/2 tsp cracked black pepper
- 1/2 tsp herbs de Provence
- Cooking oil spray or olive oil and a pastry brush
- Sea salt for finishing
- 1/4 cup spicy brown or Dijon mustard
- 1/4 cup light mayonnaise
- 3 tbsp pure maple syrup
- 1 tbsp unfiltered apple cider vinegar
- 1 tsp • Tabasco sauce or similar
Ingredients
For chicken wings
For Sauce
|
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- Trim the pointy wing tips off. (Save these for making stock). Cut the wings in half at the joint, resulting in a drumette and a flat piece for each. Place the wing sections on several layers of paper towels and dry them well.
- Preheat your oven to 250˚F. Have a sheet pan with a metal rack or grid ready. You might need 2 pans. Spray or brush the sheet pan rack or grid insert with oil to prevent the wings from sticking.
- In a large bowl, combine the baking powder, sea salt, pepper, and herbs. Add the wing sections and coat completely using your hands to toss.
- Place the wings on the oiled rack in the pan. Place the pan of wings in the oven on the upper middle rack and bake for 30 minutes. Remember to wash your hands and countertop well.
- Turn the heat up to 425˚F and continue to bake for another 35 to 45 minutes until the wings are bubbling and the skin is brown and crispy. If using 2 pans rotate on oven racks or bake in batches.
- Remove from the oven. Sprinkle some sea salt on the wings and allow them to rest for a few minutes.
- Place all ingredients in a glass jar with a lid and shake vigorously until mixed well and creamy.
- Dip your crispy wings or spoon sauce over wings to coat.
Some Additional Tips
• Don’t confuse baking powder with baking soda in this recipe. Baking powder works by drawing excess moisture out of the meat.
• Baking chicken wings on a rack allows for better air and heat circulation, resulting in a more even cook and crispier skin.
• Any fat from the wings will drip into the sheet pan, so consider lining it with foil for easier cleanup. You will see a good amount of rendered fat in the pan, making this a healthier version of chicken wings.
