Crispy Chicken Wings Recipe

Written by Published on Updated on June 16, 2015 in Baking, Chicken, Main Meals, Snacks, Special Occasions

Chicken wings make very delicious finger foods, finger-licking good!! The combination of the outer crispy skin, juicy succulent interior and the sweet, sour and hot sauce is just out of this world! I am talking in a lot of exclamation marks, I know right, it’s just that I can’t help myself. Gotta try out this recipe to believe it.




I love chicken and I’m always trying out new recipes like that time I baked chicken cordon bleu or when I made such juicy and succulent gizzards, and, not forgetting my fantastic Kienyeji chicken (road runner/ organic) wet fry.

Tips to having successful crispy chicken wings:

  • Always make sure the wings are patted dry before you start working on them
  • Do not cover them with too much of the seasoned flour
  • Baking powder in this recipe helps the skin become light and hence crisp up more.
  • Use a wire rack to bake the wings so that air can circulate both at the top and the bottom of the wings.
  • Always keep your wings in one layer to prevent them from becoming soft because this will cause them to them sweat on each other.


Ingredients for the wings

  • 2Tbs self raising flour
  • 1tsp Coriander powder
  • 1tsp red chili powder
  • 1tsp cumin powder
  • 1tsp mustard powder
  • freshly cracked black pepper
  • 1tsp curry powder
  • 2tsp celery salt
  • 8 chicken wings divided in half(16 pieces)




Ingredients for the Sauce

  • 15g butter
  • 1Tbs soy sauce
  • 1.5 Tbs apple cider vinegar
  • 2tsp honey
  • 1Tbs chili sauce
  • 2Tbs tomato sauce
  • 1tsp minced garlic
  • 1tsp minced red onion




Directions

  1. Put all the dry ingredients for the wings in a plastic paper and shake to mix thoroughly.
  2. Add the chicken wings and shake well to ensure that they are evenly coated on all sides.
  3. Arrange the wings on a wire rack that’s been placed on a baking tray that’s lined with aluminium foil for easy clean up.
  4. Drizzle a bit of vegetable oil on the wings to aid in crisping up and browning of the skin.
  5. Set oven at 230C or 450F and bake wings for 25 minutes before turning them over to bake the second side for a further 25 minutes. Total baking time will be 50 minutes depending on the size of your wings.
  6. Put all the ingredients for the sauce in a sufuria and leave to simmer on medium heat, stirring continuously, until it becomes a thick sauce.
  7. While wings are still warm, place them in a bowl and drizzle the sauce on them. Toss and serve immediately while still warm.



 

Leave a Comment

Your email address will not be published. Required fields are marked *

*