Directions
If your wings are whole, cut them at the joints and reserve the wing tips for making stock later. You can either dry the wings out in the fridge overnight, uncovered in a single layer on a wire rack in a sheet pan, or dry them just before seasoning using a clean dishtowel.
Prep a sheet pan with a wire rack, place an oven rack towards the middle, or get your grill clean and prepped for indirect cooking.
Preheat your oven to 425°F or your grill to 450°F. Mix the baking powder with the salt and spices and toss with the wings in a bag or bowl to coat them evenly.
Arrange the wings in a single layer on the tray with the fattier sides up and cook until the skin is crisp. This will depend on the size of the wings but is generally 45-55 minutes. No need to flip.
Wings can be reheated later if you don’t end up eating them all, bake them the same way. It takes about 7-8 minutes if they are cooked but refrigerated.
Recipe Note
Variations & Ideas:
Here are 3 sauce recipes I came up with that go great with these wings. Sauce is definitely a food group in our household and it’s great to have them around for other uses also.
Bernise Blue Cheese: A basic blue cheese dressing with the bright herbal flavors of tarragon. Also, fantastic on a wedge salad.
- 6 ounces blue cheese, crumbled
- 1/2 tsp Worcestershire sauce
- 1/2 tsp granulated white sugar or honey
- In a medium bowl mix the milk and vinegar. Let sit for 5 minutes then stir well. Add crumbled blue cheese to mixture, and mash with a fork until well combined. Add the remaining ingredients, stir well, then adjust seasoning to your tastes.
Buffalo Wing Sauce: Pretty close to the classic recipe. I add Amber N2 for a rounder flavor and to add a light sweetness. Also great with roasted cauliflower or potatoes.
- 2/3 cup hot sauce (I like Crystal Hot Sauce for this)
- 1/2 cup unsalted butter, cut into small pieces
- Add all ingredients to a small sauce pan and cook over medium heat, stirring occasionally, until the butter is melted and well incorporated. Adjust to your tastes with additional heat, acid, or salt.
Shabazi Green Goddish: Loosely based on green goddess dressing, this bright and creamy sauce is also great with fish, over potatoes, or on salads.
- 1 small ripe avocado, pitted, peeled, and chopped
- 1/2 cup greek yogurt or labne
- 1 cup fresh herbs (cilantro, parsley, dill, any that you like in any combination), chopped
- Mix all ingredients together in a food processor, or if you want to make it by hand finely chop all solid ingredients and mix with a whisk (this will be a bit chunkier of a sauce). Thin with water if necessary. For a richer sauce add a couple tablespoons of Japanese mayonnaise. You can also sub mayo for yogurt for a dairy-free sauce.
Food images and recipe © Christian Leue
Questions? Contact christian@laboiteny.com
