Simple things yield true pleasures, well, at least in the world of baked chicken wings that is. Our family members, and you probably know or have them in your family as well, love chicken wings. My wife is not a fan, and we never poke…
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Unfortunately our favorite football team lost this past week. Yep, we are a Green Bay Packers family. So when it comes to game day, I typically make things like a batch of chili, nachos, or other finger foods. This particular weekend, I was browsing through my freezer and realized I had frozen a bunch of chilies from the garden this summer. Everything from habaneros, to serrano, to jalapeno peppers. Not only that but a package of chicken wings that I knew my kids would devour. This is when I thought I would come up a spicy glazed chicken wing, and boy did they hit the spot.
As much as I like a fried chicken wing, I wanted to go a bit more simple on this recipe and bake them. I bake them from time to time and they always turn out great, at least in my opinion.
So let’s get started.
- 2 lbs of chicken chickens, split (I keep the wing tip on)
- Large pot or dutch oven, with about 1 cup of water
- 6 chili peppers, I used an array of habanero, jalapeno, and serrano, punctured
- 1 cup of light brown sugar
- 2 cups of water
- large rimmed baking sheet
- 2 tbsp spiced seasoning (I used Slap Ya Mama)
- 2 tbsp unsalted butter
Take the chicken wings and add them to your large pot. Add in the water, bring to medium heat, and lightly poach the chicken for about 25 minutes. The goal is to par cook.
During this time add the chilies, light brown sugar, and 2 cups of water to a stock pot. Bring to a simmer, reduce the heat to low, and stir along the way. This will be your spicy glaze. Adjust the heat as necessary as you want the consistency of a light syrup.
Preheat your oven to 375 degrees. Remove the chicken with a slotted spoon, and add them to your baking sheet.
Cook for about 1 hour or until your desired doneness. We actually like ours a bit crisp and a bit more dry. Once cooked and crisped, remove them from the oven and dump them into a mixing bowl. Add in the butter, and spoon on as much of the spicy glaze as you desire.
Sprinkle on some of the spiced seasoning, give a good toss, and plate and serve.
The result was everything we love in a crispy chicken wing with just the amount of spice. If you are looking for a good wing, and one that is baked, give these a shot. Hope you enjoy!
One of my favorite meals of all time has to be fried chicken, mashed potatoes, and corn. Hands down. Typically this type of meal is only served in the cooler months of the year as it is my true comfort food, but lately I COULD NOT RESIST MAKING IT. I’ll admit, I broke down and could no longer tolerate my craving for this meal. However instead of frying it in a cast iron skillet, I decided to take a spin on it and go for an crispy oven fried chicken. The name itself doesn’t really make much sense as there is no frying involved, however, the result is everything you would expect in an awesome fried chicken, without cooking it in oil, and a lot less cleanup as well.
This is pretty much a classic way of preparing fried chicken and it’s super easy and pretty much hands off, which is great during a busy work week.
Let’s get started.
- 1 whole fryer chicken, cut into pieces
- 1 quart buttermilk
- 1/2 tbsp cracked black pepper
- 1/2 tbsp seasoned salt
- 1 1/2 cup all purpose flour
- 1/2 cup corn starch
- 1 tbsp additional seasoned salt
- 1/2 tbsp additional cracked black pepper
- Cooking spray
Start by adding buttermilk to a large sealable bag, or large bowl. Add in 1/2 tablespoon of the cracked black pepper, along with 1 tablespoon of seasoned salt. Stir. Add in the chicken pieces (breasts, wings, thighs, drummies), and make sure all is coated.
Place in the refrigerator for at least 4 hours but preferably overnight.
Next, add the flour, additional salt and pepper to a brown paper bag, or large sealble plastic bag. Shake well.
Remove the chicken from the buttermilk and place in the bag. Seal, and shake the crap out of it. Make sure all is coated.
Remove the chicken from the bag, shaking off any excess, and place on a rack, and let the flour mixture mellow a bit on the chicken.
During this time, preheat your oven to 425 degrees.
Lightly spray the cooking spray on each piece of chicken, and place the rack onto a baking sheet.
Cook in the oven, for about 45-60 minutes, or until golden and crispy and the chicken registers 165 degrees.
Plate and serve with your favorite sides, and well, in this case you know what I served mine with.
If you are looking for a no fuss, non-oil, crispy style fried chicken, this is the one. It’s crispy, it’s juicy, and well, it’s just darn delicious. Hope you enjoy!