Recipes Make Magic
Senior Cook
I used this recipe which I posted the other day, with the following moderate changes:
- I lightly coated the wings with baking powder as directed, but placed them in the fridge overnite to rest & dry on a grate, uncovered, for baking
today @ 425 F, which I did for 25 minutes each side.
- They didn't turn out very brown, nor very crispy, so I put them under the broiler for a further 2 minutes or so each side, which improved the browning, but not by a great deal. This also didn't improve on the crispiness.
- To finish, I used a standard/common recipe for buffalo wing sauce using butter, and blue cheese dressing for dipping.
My conclusions:
- Con:
Did the wings turn out as crispy as they would if deep fried ?
Not even close - they were only quite mildly crispy, for lack of a better description.
Pro:
The wings were not at all greasy, and very tender and moist inside, and tasted very good both before & after adding the coating of warm buffalo wings sauce (which provided good heat, but not overly so - actually less hot than I expected.)
Following the addition of the buffalo sauce, and after dipping them in the blue cheese dressing, they were absolutely delicious - I devoured them - they were one of the best, if not the best, spicy chicken wings I've ever had.
What I would do differently the next time around:
- I believe I would flour the wings more heavily with the baking powder.
- Oven temp would be raised to say 450 F, for 30 minutes each side.
- I would finish them by browning longer under the broiler (hopefully without producing much if any smoke) - say up to 4-5 minutes each side.
Hopefully, that would produce better color and crispiness.
- I lightly coated the wings with baking powder as directed, but placed them in the fridge overnite to rest & dry on a grate, uncovered, for baking
today @ 425 F, which I did for 25 minutes each side.
- They didn't turn out very brown, nor very crispy, so I put them under the broiler for a further 2 minutes or so each side, which improved the browning, but not by a great deal. This also didn't improve on the crispiness.
- To finish, I used a standard/common recipe for buffalo wing sauce using butter, and blue cheese dressing for dipping.
My conclusions:
- Con:
Did the wings turn out as crispy as they would if deep fried ?
Not even close - they were only quite mildly crispy, for lack of a better description.
Pro:
The wings were not at all greasy, and very tender and moist inside, and tasted very good both before & after adding the coating of warm buffalo wings sauce (which provided good heat, but not overly so - actually less hot than I expected.)
Following the addition of the buffalo sauce, and after dipping them in the blue cheese dressing, they were absolutely delicious - I devoured them - they were one of the best, if not the best, spicy chicken wings I've ever had.
What I would do differently the next time around:
- I believe I would flour the wings more heavily with the baking powder.
- Oven temp would be raised to say 450 F, for 30 minutes each side.
- I would finish them by browning longer under the broiler (hopefully without producing much if any smoke) - say up to 4-5 minutes each side.
Hopefully, that would produce better color and crispiness.
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