These baked chicken wings have the same crispiness and guilty pleasure of fried wings, but without gallons of wasted oil or exploding wing particles!
Wings were always a favorite of mine. When my husband and I got married, we would stop at hooters on the weekends and order a platter of chicken wings. It was cheap and delicious, even with the occasional feather still stuck to the wing. But we wanted to find a healthier alternative.
So, I started looking up some baking techniques with the least amount of fuss. Patience is not a virtue I was bestowed. I didn’t want to rotate the wings every 20 minutes and cook it on a wire rack to ensure even circulation. Sure, that’s a great technique but who wants to scrub a baking rack for half the day? With this recipe, you just have to flip the wings once halfway, and the parchment paper can be tossed out. That I can manage!
The all-purpose flour and baking powder method works with the fat of the wings and crisps up the skin beautifully. Just allow the wings to sit with the drench for 15-20 mins so it fully adheres to the skin and does not flake off. Then lay them flat and evenly spaced on a parchment lined cookie sheet. The parchment paper ensures the wings do not stick to the cookie sheet, helping them stay crunchy.
I love using guajillo chilies and California dried chills because it has an intense roasted chili flavor, and gives any dish a beautiful brick red hue. Both these chilies are not inherently spicy but to ensure this, I de-seed the chilies and remove the veins. The little red bird’s eye chilies give the heat I want with a fruity complexity to the sauce.
This chili garlic sauce has a great depth of roasted sun dried chili flavor without the heat, the boiled garlic cloves gives a muted bite. I add the whole red bird’s eye chilies for the spicy kick; adjust according to your tolerance. Boiling the dried chilies plumps them up and makes it easy to puree to a paste.
I added an Asian spin with the toasted sesame oil and soy sauce. The toasted sesame oil adds a sweet nutty flavor, which is intensified by the soy sauce. I prefer using a low sodium soy sauce so I could control the salt. The organic ketchup and raw honey adds a sweetness to compliment the spiciness. In my experience I found that organic ketchup has a deeper tomato flavor, and in addition has no unwanted derivatives. The ketchup provides a sweet mellowness to the sauce along with the caramelized sweetness of the raw honey. The finishing touch of cilantro oil gives a fresh herbal citrus profile and looks festive along with the toasted sesame seeds.
Look at that beauty, don’t you want to just reach out and grab a wing! I would sauce the wings just before eating so they stay crisy. The crevices provided by baking the wings with baking powder and all-purpose flour will adhere to the sauce beautifully! Instead of mixing bottles of readymade sauces, you can feel satisfied knowing that the sauce is made from scratch and can be adjusted according to your personal preferences. This recipe is great for your next house party, adults and kids alike will adore theses chicken wings.
- 2.5lbs chicken wings
- 3 large guajillo dried chilies
- 2 large California dried chilies
- 3-4 fresh red bird eye chilies whole steam removed
- 10 cloves of garlic crushed
- 2 tsp. dark toasted sesame oil
- 1 tbsp. organic ketchup
- 1 tbsp. soy sauce
- ½ tbsp. raw honey
- 1 tsp. garlic powder
- ½ tsp. turmeric powder
- 2 tbsp. finely minced cilantro stem
- 1 tsp. toasted sesame seeds
- 3 tbsp. baking powder
- ½ cup of all-purpose flour
- 2 tbsp. grape seed oil
- 2 tbsp. extra virgin olive oil
- Baking sheet
- Parchment paper
- Salt and black pepper to taste
- Preheat the oven to 400F.
- If you have whole chicken wings, cut to separate the drum and flap portion of the chicken wings. Discard the wing tip. (TIP: Save the wing tips for the next time you make chicken stock)
- Combine the baking powder and all purpose flour together in a large bowl.
- Add the 2 tbsp. grape seed oil (or any neutral oil) to the chicken wings and season them with salt and black pepper.
- Drenched the chicken pieces with the baking powder and flour mixture. I drench one piece at a time to ensure the flour/baking powder mixture get into all the nooks and crannies.
- Let the wings sit on a clean surface for 15-20 minutes, to help the flour/baking powder adhere to the wings and not flake off while baking.
- Space out the wings on a parchment lined cookie sheet.
- Place in a 400F oven for 30 minutes on one side, flip over after and cook an additional 30mins. Allow the wings to cool on cookie sheet for 3-5 minutes before saucing.
- Sauce Directions
- Cut and deseed the guajillo and California dried chilies.
- In a medium covered sauce pan boil the cut up and deseeded dried chilies and the whole red birds eye chilies along with the crushed garlic cloves. Once it reaches a boil, turn off the heat and leave covered till the chilies and garlic are cool to the touch.
- Strain the water from the mixture and puree to a fine paste with a hand held emulsifier or a small food processor.
- To the chili garlic paste add the toasted sesame oil, soy sauce, ketchup, turmeric, garlic powder and raw honey. Combine to form the sauce, taste for sufficient seasoning.
- To make the cilantro oil. Add the 2 tbsp. of minced cilantro stems with the 2 tbsp. of extra virgin olive oil and puree to a fine paste. Season with salt to taste.
- Add the sauce to the wings, top with cilantro oil and toasted sesame seeds.
- Serve hot and enjoy!