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Yield: 10 servings
These are great wings, without any hassel, or added grease from frying. They come out crisp, and ready for sauce as if they've been fried.
O.K., so I wasn't planning on doing a wing recipe, I've got a nice generic Wings Page instead. However, unknown to me, this recipe just became my favorite for parties. I don't like frying large amounts, while I'm trying to do other things, and this is a "no brainer". You can even put the rub and oil on them ahead of time. Cooking is Just placing them into the oven, and forgeting about them for 25 - 30 minutes
I did these for a party last week, and the first batch was only cooked for 25 minutes, and the outside wasn't very crispy. The next batch, I left in for an extra 5 minutes, or so, and that five minutes made all the difference. The final 2 batches were done using the rub, and they were better yet. This is the way I'll be doing them from now on.
Critter, my younger son, was here, and he took 2 of my 1/4 sheet pans. He tends to have smaller parties at this house, and LOVES wings. He figured out that the 1/4 sized sheet pans can go 2 per rack in his oven, and he'd be able to put a new batch into the oven every 15 minutes or so to keep a steady platter of wings coming. Use different blackens in the rub, and use different sauces to coat them. As an example, the Jamaican Jerk, goes well with the Orange Marmalade BBQ Sauce.
The end result is:
Boiling the chicken wings first, both shortens the cooking time, and renders most of the fat from the wings. By doing this, you won't make a mess out of your oven. It's REAL CONVENIENT for serving at a party. And, because you've coated them with a little oil, they're "Oven Fried" without the extra oil soaking in, which could make them taste greasy.
1. Rinse the wings, then cut off the tips, and separate the "flappers" from the "Drumettes".
Ron's Note:
You can save the flappers, frozen, for making chicken soup.
2. Boil the wings by placing them in a large pot of cold water. Turn the heat to high, bring it to a boil, then turn the heat down so it's just boiling. Boil for 20 minutes, being sure to skim any foam that rises to the surface.
Ron's Note:
You can boil the wings up to 3 days, ahead, and store them a plastic bag in the refrigerator until you're ready to use them.
3. Mix the rub, in a small bowl, and set it aside.
Pre-heat the oven to 450 degrees.
Cover a sheet pan (jelly roll pan) with aluminum foil, place a rack on top, then spray with cooking spray.
4. Place the wings in a large bowl, and coat them with the rub, then dump in enough vegetable oil to make them quite wet. Place these on the rack, then set them in the oven.
5. Bake at 450 degrees for 30 minutes, until they're nice and crisp.
6. At this time, you've got a choice. They're really good as they are, without any additional sauce.
Or, you can place them into a large bowl, pour your favorite sauce on top, mix them up, and serve them wet. Both ways are great!
This recipe prints as a shortened version, with only 1 Picture, Ingredients, and Directions.
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This recipe prints as a shortened version, with only 1 Picture, Ingredients, and Directions.
Leftovers
To Re-Heat, just set them in a 350 degree oven for about 10 minutes.
If they're already sauce, the sauce will dry out a bit so you may have to add more.
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By Cap'n Ron
