wings Archives - The Midnight Baker

Air Fryer Lemon Rosemary Wings

Judith Hannemann — Sat, 28 Aug 2021 23:00:23 +0000

Get ready for tailgating and football with these yummy air fryer lemon rosemary wings.

Air Fryer Lemon Rosemary Wings

I love wings–who doesn’t? Now that it’s tailgating and getting into football season, there’ll be some serious snacking.

And the beauty of this recipe is that it’s not only for wings. Chicken parts work just as well and these flavors will make for a great and shall I say “upscale” style dinner. Since we’ve got some herbs, butter and lemon, that’s about all it takes to make something upscale for me!

I’ve taken to using my air fryer to make most of my wings. Why? Because to me it produces a superior result. And the results are much better than conventional deep frying and dare I say a conventional oven.

“Bruising” Rosemary

In order to release the most flavor, woody herbs such as rosemary should be bruised.

All this means is hitting the stem of it with the unsharp side of a knife. This will release a lot of the resin which is responsible for rosemary’s flavor. As the sprig is warmed while the butter is melting, the essence will be released.

I find rosemary to be a powerful-tasting herb. It goes so nicely with chicken too. However, too much tastes medicinal to me so I use it very lightly. For instance, I use a sprig that’s maybe 3-4-inches/7.5-10 cm long. If you are fond of a bolder taste then two sprigs of the lengths mentioned should work well.

Using A Conventional Oven

Anything made in an air fryer can be made in a conventional oven and vice versa.

Since an air fryer cooks in less time than the regular oven, you’ll have to add to the cooking time. The air fryer takes about 20 minutes, so a regular oven should take from 30-40 minutes for the wings to cook.

If you do choose the conventional oven, use a parchment-lined baking sheet or better yet, set a non-stick cooling rack (like you’d use for cookies and cakes) on the baking sheet. You still have to spray them with oil the same as the air fry method.

The Recipe

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Air Fryer Lemon Rosemary Wings

Simple and delicious

Prep Time15

Cook Time20

Course: Appetizer, Snack

Cuisine: American

Keyword: crispy air fryer wings, rosemary chickeb wings, wings for tailgating

Servings: 8

Calories: 384kcal

Author: Judith Hannemann

Ingredients

3 lb chicken wings tip removed
4 oz butter
2 sprigs fresh rosemary bruised
Juice of 1 small lemon
1 tsp lemon zest
Oil for spraying

Coating:

3/4 cup cornstarch
1 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper

US Customary - Metric

Instructions

Cut wings into drumettes and flats if desired. Pat the wings dry.
Mix the coating ingredients in a plastic bag and shake to combine. Since you'll likely cook the wings in batches, remove and reserve half of the coating mixture.
Place half the wings in half of the coating mixture in the bag and shake to coat.
Place the wings in the air fryer, spritz with a bit of ail and cook at 400F/200C for 20 minutes, turning halfway through the cooking time and spritzing with a bit more oil.
Meanwhile, melt the butter in a small saucepan along with the rosemary, lemon juice and lemon zest. Let the butter foam a bit and then reduce the heat to just keep the butter warm.
Place cooked wings in a large bowl and pour the rosemary butter over them, tossing to coat.
For conventional oven see post body.

Nutrition

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Spicy Tso-Style Wings

Judith Hannemann — Sun, 31 Jan 2021 00:00:52 +0000

If you love General Tso’s chicken, you’re sure to love these spicy tso style wings.

Tso-Style Wings Are Delicious

Do you love General Tso’s chicken? Then you’re sure to love these wings!

Wings are one of the most popular finger foods to serve while watching the big game–or any game for that matter. It’s the perfect Super Bowl food. Perfect for tailgating too.

These wings also make a fine appetizer on a buffet. They’re spicy, but you control the amount of spiciness in the sauce. The amount of sriracha in my recipe give a bit of heat but it’s not overboard. Use less if you just want a bit of zing and more if you like your food extra spicy.

Cook Three Ways

Since it’s the sauce that counts with this spicy tso wings, how you cook the wings is entirely up to you.

My favorite way has become the air fryer. They always seem to come out crispy and don’t dry out. They cook pretty quickly too; maybe 1/2-1/3 of the time it takes to oven roast them’

Before my air fryer, I would use my electric deep fryer to do them. Honestly, that’s the quickest way. They take an average of 8 minutes done this way so if you’re really in a hurry, this is the way to go. And remember, if you deep fry at the correct temperature, very little fat gets absorbed by the food. If you use this method, you may want to skip the cornstarch as it can foul the oil–especially if you recently did an oil change in the fryer.

Next is oven roasting. Pretty much the same as the air fryer (unless you have a convection oven) only it takes a bit longer.

Spicy Sauce

While the sauce can be made in advance, I always prefer to make it while the wings are cooking.

It’s reduced down to a syrupy consistency, but the sauce may thicken substantially if it’s refrigerated or left to sit out.

You don’t want a sauce that has the consistency of honey–more like pure maple syrup. You’ll know it’s just right if you take a wooden spoon, stir it and the sauce clings to the back of the spoon and if you run your finger down the length of the spoon, it’ll leave a bare “track” where your finger swiped it.

The Recipe

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Spicy Tso-Style Wings

If General Tso made wings, it'd be these

Prep Time10

Cook Time25

Course: Appetizer, Snack

Cuisine: Asian

Keyword: general tso wings, wing recipes for tailgating, wings for super bowl

Servings: 6

Calories: 440kcal

Author: Judith Hannemann

Ingredients

3-4 lbs chicken wings cut into drums & flats with tip removed
1/4 cup cornstarch
oil for spraying

Sauce:

1/2 cup honey
1/2 cup soy sauce low sodium preferred
3 cloves garlic finely minced
4 tbs unseasoned rice vinegar
2 tbs Sriracha
2 tbs tomato paste
2 tsp fresh ginger grated

US Customary - Metric

Instructions

For air fryer--dust wings with the cornstarch.
Place in a single layer in the air fryer basket (you may have to do this in batches depending on the size of your fryer). Spray with some oil.
Air fry at 360 degrees F for 13 minutes; turn and air fry at 350 degrees F for 12 minutes. Times may vary by the power of your fryer. Mines is 1800W.
If you fry in batches, keep the cooked wings in a 200 degrees F oven to stay hot.
For oven--line a baking sheet with parchment or foil. Spray the wings with oil and bake at 400F/200 C for approximately 30 minutes.
For deep fryer--fry for 8 minutes at 350F/180C
To make sauce--place all ingredients in a small saucepan. Cook over medium heat until sauce becomes slightly syrupy. It should coat a wooden spoon. This should take about 8-10 minutes. It's a good idea to make the sauce first if you're deep frying and while the wings are cooking if you'r air frying or baking.
Place the warm wings in a large bowl and add the sauce. Toss until colated.

Nutrition

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Good Seasons Wings

Judith Hannemann — Sun, 17 Jan 2021 00:00:40 +0000

Dry salad dressing mix is the secret ingredient in these wings.

Wings Are Always A Hit

We’re coming up to that time of year when the mother of all football championships will be played.

Since snacking is a must for football, or any sport for that matter, you’ll want plenty on hand for the big-game day. This year, a lot of Super Bowl parties might just be your immediate family or a reduced guest list from former years, but that doesn’t mean that the party food should be in any way diminished!

And at the forefront at such parties, wings take center stage and with good reason. They’re finger food and they’re totally delicious!

Dry Salad Dressing Mix But Not Ranch

These wings get great flavor from a dry salad dressing mix, but this time, it’s not ranch!

This one uses standard Italian dry salad dressing mix. You don’t use much, but it’s enough to give a great blast of flavor. Start with the amount I give, then taste to see if you want more flavor. If you do, add a bit more, but don’t let it get overpowering. Too much will hide the other flavors; you want them to meld.

Using the store-bought dressing mix is fine, but if you prefer to save money and make your own, I have a terrific copycat Good Seasons recipe.

And here’s another use for that dressing mix–my brother-in-law adds an envelope of it to 1 1/2 pounds/675 g of ground beef to make burgers. It’s awesome!!!

Yes, Mayo

These wings use a mayonnaise mixture to coat them prior to cooking. This may sound strange, but it works wonders especially if you plan to cook the wings in an air fryer. It’s also a great way to secure the breading on anything that’s coated with crumbs. It also eliminates having to spray anything with oil that goes in the fryer.

The Recipe

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Good Seasons Wings

Savory and delicious wings that use dressing mix as a condiment

Prep Time10

Cook Time55

Course: Appetizers, Main, Main Course, Snack

Cuisine: American

Keyword: air fryer wings, chicken coatings, football snacks, wing recipes with garlic

Servings: 6

Calories: 470kcal

Author: Judith Hannemann

Ingredients

2-3 lbs fresh chicken wings cut in flats and drums
1 tsp garlic powder
1/2 tsp cornstarch
1/2 cup mayonnaise
Sauce:
1/2 tsp of salt
1 tsp dry Italian salad dressing mix
1/4 tsp of ground black pepper
1/4 cup grated Parmesan or Romano cheese plus more for topping
2 tbs finely minced garlic
2 tbs fresh chopped parsley
1/2 cup unsalted butter melted

US Customary - Metric

Instructions

Preheat the oven or air fryer to 400F/200C. Pat the wings dry. Season the wings with garlic powder, cornstarch and mayonnaise and coat very well.
If using the oven, line a large baking sheet with parchment. Place the wings on the top rack and bake for 35-45 minutes until golden brown and crispy.
If using an air fryer, the cooking time may vary and may require less time, approximately 25-30 minutes.
As the wings cook, prepare the sauce. In a large bowl, mix the salt, salad dressing mix, parmesan cheese, garlic and parsley. Whisk in the warm melted butter until well combined. Whisk again right before adding the wings.
Add the wings to the mixture straight from the oven while they are still hot. Toss until they are all well coated. Place the wings back in the oven or air fryer and bake again for an additional 8-10 minutes. This will allow the chicken to absorb all the flavors and make them extra crispy.
Garnish with a light dusting of parmesan cheese and a little parsley if desired.

Nutrition

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Air Fryer Peanut Butter & Jelly Wings

Judith Hannemann — Sun, 08 Nov 2020 00:00:41 +0000

Have you tried peanut butter and jelly wings yet? If not, you’re in for a delicious surprise!

America’s Favorite Sandwich Goes On A Wing

Since peanut butter and jelly is one of America’s favorite sandwiches, someone thought it’d make a great flavor for wings too. I promise you, that was not me.

In fact, when I first heard of the combination, I was a bit horrified at the thought. Then a neighbor’s daughter made them for a party and everyone raved about the taste. That got me to thinking of the idea again, however it didn’t seem so strange this time around. After all, Asians use peanuts and peanut butter in a lot of their savory dishes. Also don’t we eat apple jelly, currant and cranberry sauce with poultry and pork? And let’s not forget stuff such as honey chicken.

Spicy Or Mild Sauce

The beauty of this sauce is that you can make it as mild or as spicy as you want. I chose to go mild with this using the barest minimum of Sriracha. Now, I love the taste of Sriracha and am no wimp when it comes to relatively spicy food. Since I was going to give a sizable portion of these to the neighbors whose daughter made them, I didn’t want to overdo it since the wife has issues with her stomach.

However, don’t be shy if you want them hot hot hot. Also, feel free to increase or decrease the garlic as you see fit. I used three large cloves, but my advice is start with one large clove. You can always add more.

Air Fryer Is Best

Of course these wings can be baked and even deep fried, but the best way to do them is in the air fryer.

The air fryer produces a crispiness that even deep frying can’t duplicate. Another advantage is that it takes way less time to cook than a conventional oven.

Another trick I use is to add baking powder to the seasoned flour. That will make your wings (and any chicken parts) extra crispy. So if you’re like me and really love crispy skin, try it!

The Recipe

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PB&J Wings

Watch these wings disappear quickly

Prep Time10

Cook Time20

Course: Appetizer

Cuisine: American

Keyword: peanut butter and jelly air fryer wings, peanut butter and jelly wings recipe, wing appetizer recipe

Servings: 6

Calories: 717kcal

Author: Judith Hannemann

Ingredients

5 lbs wings cut into flats & drummies (discard wing tip)
oil for spritzing if cooking in an air fryer

Coating:

1/2 cup flour
2 tbs baking powder
1/4 cup mashed potato flakes
1 tsp salt
1/2 tsp pepper

Sauce:

1/2 cup smooth peanut butter
1/2 cup grape jelly
2 tsp sesame oil
1 tsp Sriracha
3 cloves garlic
2 tbs rice vinegar
3 tbs soy sauce

US Customary - Metric

Instructions

Mix all coating ingredients in either a large bowl or large plastic bag. Coat wings with the flour mixture.
Place wings in the air fryer, spritz with oil and cook at 400F/200C for a total of 20 minutes, turning midway.
If cooking in the oven, place wings on a baking sheet lined with parchment and bake at 400F/200C for 30-35 minutes, turning midway during the cooking.
Mix the sauce ingredients in a large bowl. Toss cooked wings in sauce and serve immediately.

Notes

Cook times are approximate. Always test for doneness with a meat thermometer or by checking to see no pink remains in the thickest parts.

Nutrition

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Honey Dijon Mustard Sauce Wings

Judith Hannemann — Tue, 13 Oct 2020 23:00:59 +0000

Honey dijon mustard sauce make these wings spectacular and great football snacks. The sauce works for any chicken parts too.

Wings And Football

It’s football season and that means it’s time for finger foods and great snacks.

And what is a more perfect finger food than wings. Apart from ribs, it’s the quintessential food that pairs so well with sports.

Since they’re so popular, there are several ways to cook wings. My favorite way of late is to do them in my air fryer. And these can be cooked that way, but for these, I used my oven. Actually, that’s my second choice but since this makes a big batch and I didn’t feel like cooking the wings in shifts, I opted for the method where I could cook all of them at once.

Flats Drummies Or Whole

Some folks definitely have their favorite part of a wing. Oddly, I do not. I like drummies as much as I do flats. I’ll also take them whole. Heck, I just love wings and any way you give them to me.

It doesn’t matter which part you choose to cook since they’re all good. Even with whole, it’s best to cut off the wing tip because there’s not much if anything to eat off of it. The wing tip will likely burn too so it’s best to cut if off. However, don’t discard it. They make excellent stock so cut them off and freeze them for later.

Honey And Dijon Mustard Sauce

The honey and dijon mustard sauce make these wings a sticky delight. You’ll see plenty of finger licking when you serve them so make sure there’s plenty of napkins available!

This lovely mustardy sauce also works well for any chicken parts. In fact, it reminds me very much of deviled chicken.

Just one caveat her for the sauce–it contains a bit of turmeric so it’s likely to permanently stain anything it comes in contact with so make sure you use a stainless saucepan to make it in and serve it on a glass or disposable tray.

The Recipe

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Honey Dijon Wings

Finger licking good wings

Prep Time15

Cook Time35

Course: Appetizers, Snack

Cuisine: American

Keyword: chicken wing recipes, football food, honey dijon dipping sauce, wings made in air fryer

Servings: 6

Calories: 440kcal

Author: Judith Hannemann

Ingredients

3 lb chicken wings disjointed with tip discarded
Sauce:
1/2 cup dijon mustard
1/2 cup honey
1/4 cup butter
1/4 tsp turmeric

US Customary - Metric

Instructions

Preheat oven to 400F/200C. Line 2 baking sheets with non-stick parchment.
In a small saucepan, combine the sauce ingredients. Cook over medium-high heat, stirring constantly, until mixture boils; set aside.
Bake wings for 30-35 minutes, turning halfway through the baking.
Brush sauce generously on wings and bake for an additional 5-10 minutes until sauce bubbles and begins to caramelize.

Notes

For air fryers: spritz wings with oil and cook at 400F/200C for 15 minutes.

Nutrition

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Smoky Buffalo Wings

Judith Hannemann — Sun, 02 Feb 2020 00:00:43 +0000

Just in time for Super Sunday! Everyone will love these smoky Buffalo wings.

Buffalo Made Better: Smoky Buffalo Wings

There’s no need to do any research to determine that the most popular flavor of chicken wings is Buffalo.

The originals are good enough, but did you ever think you could improve on perfection? I was willing to try! What was the worst that could happen–that I’d have to eat all the wings and not serve them to anyone? Since I love chicken wings above all else, that was a pretty easy decision.

All I did was add a couple of favorite flavors and took the edge off the sourness. It’s still Buffalo wings, but better! Now they’re smoky Buffalo wings.

Chipotle Makes Smoke

I love the flavor of chipotle. It adds so much to the flavor of most things!

In this recipe, I replaced some of the regular hot sauce with a chipotle-flavored hot sauce. Not much, but enough to give the sauce a bit of smoky flavor.

Now if you don’t have that variety of hot sauce on hand, you won’t be sorry for buying a bottle. Trust me on that! However, if you have canned chipotles in the cupboard, then mash a couple of them up really well so they’re almost like a sauce and use that.

Naked Or Dusted

Prepare your wings as you usually do. I either do them in my air fryer or the oven. Sometimes I do deep fry, but my deep fryer is in a place where I’d have to move some stuff to get to it, so…yep, you guessed it. I don’t use it much now.

I will opt for a conventional oven when I have a lot of wings and don’t want to air fry endless batches. These wings pictured here I did in my oven. I have a convection oven, but the time and temp I’m giving in the recipe card is for a regular oven for simplicity sake. For air frying you can use my Easy Air Fryer Wings recipe as a guide.

OK–it’s up to you whether to cook your wings with nothing on them or dusted with flour or baking powder. When I’m using a sauce that should cling to the wings, I always dust with a bit of flour. I find that Wondra gravy flour works really well because you can just shake it from the can. There’s no messy bags and tossing involved. The dusting is just a personal preference.

The Recipe

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Smoky Buffalo Wings

The Buffalo wings everyone loves with a hint of smoke.

Prep Time10

Cook Time30

Course: Appetizer, Chicken, Snack

Cuisine: American

Keyword: buffalo wings, chicken wing recipe, chicken wings with chipotle, super bowl party

Servings: 8

Calories: 246kcal

Author: Judith Hannemann

Ingredients

2 lbs chicken wings
2 tbs olive oil
2 tbs flour optional

Sauce:

1/3 cup butter melted
1/2 cup hot sauce
1/4 cup Chipotle hot sauce
1 clove garlic pressed
1 tsp sugar

US Customary - Metric

Instructions

For whole wings, separate at the joints and discard wing tip. Place olive oil in a large bowl or plastic bag, add wings and toss to coat. Dust with flour if using.
Preheat oven to 450F/225C.
Line a large baking sheet with foil and spray with non-stick spray. Spread wings on prepared pan and bake for 30 minutes, turning midway.
Mix all sauce ingredients in a large bowl. Add the cooked wings and toss to coat.
Air Fryer—you will probably have to cook in batches, so place one batch in the fryer and cook for 30 minutes turning midway through the cooking. Since the temps don’t go up to what I cook them in in the oven, use the highest temperature your air fryer can attain.

Nutrition

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Easy Air Fryer Wings

Judith Hannemann — Wed, 30 Jan 2019 00:00:37 +0000

This is a very basic wing recipe for the air fryer. The crispy secret is the coating.

Basic Wings

Here’s an easy and basic recipe for wings using an air fryer.

They can be served “as-is” just as they come out of the fryer. They are also a great way to prepare them for any sauce or coating such as lemon pepper wings or buffalo wings.

I love wings any way you give them to me, but I especially like these and have been making them for years. The very last time I made them–and they’re the pics in this post–I wasn’t paying attention to what I was doing and grabbed the wrong ingredient. However, that resulted in a very pleasant surprise.

The Coating

The basic ingredient, of course, is flour.

Now, I have many varieties of flour on hand with all the cooking I do. A while back, I bought some self-rising flour to make these simple garlic knots so I grabbed the container I thought was that flour. It didn’t occur to me that the small Lock and Lock container I grabbed couldn’t hold 5 pounds of flour–another senior moment.

Anyway, I discovered what I did select was cake flour. OK it’s no biggie but I did want to use up the self-rising flour. For this purpose, it mattered little that cake flour is made form softer wheat than all-purpose or self-rising varieties. So, I went ahead and made the seasoned flour, coated the wings and air fried them.

When I tasted them, I couldn’t believe how crispy they were. As I said, I’ve been making these for a long time–yes even in the air fryer–but these were better than any batch I made before. The only thing I did differently was use the wrong flour. I guess it turned out to really be the right flour!

My Seasonings Or Yours

I’m giving you my standard recipe for the seasoned flour I do for wings.

Seasonings are highly subjective so if you don’t care for mine, then do use your own. Mine is pretty basic, but you can add herbs and spices to liven things up a bit. The secret is the cake flour, I believe, so any spices will do.

I always spray my coated chicken with a bit of oil. It helps the flour to cook. Here’s a link to the spray bottle I use.

The Recipe

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Crispy Air Fryer Wings

This is a very basic wing recipe for the air fryer. The crispy secret is the coating.

Prep Time10

Cook Time25

Total Time35

Course: Appetizer

Cuisine: American

Keyword: air fryer, chicken, chicken wings

Servings: 4 -6

Calories: 502kcal

Author: Judith Hannemann

Ingredients

3 lbs chicken wings tips removed

Seasoned Flour

3/4 cup cake flour
1 tbsp garlic powder
1 tsp white pepper
2 tbsp seasoned salt

US Customary - Metric

Instructions

Mix all the seasoned flour ingredients together. Divide equally between 2 plastic bags.
Place half of the wings in each bag; shake to coat with the flour mixture.
Let the wings stand for about 10 minutes or until the seasoned flour coating begins to get sticky.
Place in a single layer in the air fryer basket (you may have to do this in batches depending on the size of your fryer). Spray with some oil.
Air fry at 360 degrees F for 13 minutes; turn and air fry at 350 degrees F for 12 minutes. Times may vary by the power of your fryer. Mines is 1800W.
If you fry in batches, keep the cooked wings in a 200 degrees F oven to stay hot.

Nutrition

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Lemon Pepper Wings

Judith Hannemann — Sun, 13 Jan 2019 00:00:03 +0000

Get these lemon pepper wings on the schedule for your Super Sunday snacking!

Wings Are A Classic Snack

I don’t think there’s anyone who doesn’t like wings! Any way you make them, I’ll be first in line eat them! And what is better for a Super Bowl party than some delicious wings?

Lemon pepper is a classic chicken wing flavoring. It may not be the number one choice, but it’s certainly in the top 10.

There’s a couple of ways to prepare the chicken wings. I chose to use my air fryer because it’s quick, easy and efficient. They can be made in the oven too. Either way you make them you will get great results.

Lemon Seasoning Blend

There’s lots of lemon pepper seasoning blends on the market. If you have a favorite one, by all means substitute it for my homemade one.

I make my own because I really haven’t found a commercial variety that I liked all that much. Most are OK but lack the taste I actually want. Being a lover of garlic, I want that flavor in the seasoning. None I’ve tried had any hint of garlic. It’s true I haven’t tried every lemon pepper seasoning blend out there, so there could be a brand that I’d fall in love with. So far there hasn’t been so I make my own.

You can start with fresh lemon zest and dry it out in a low oven, but I don’t want to make that investment in time nor labor. Therefore, I buy dehydrated lemon zest. If you want to buy it, you can find it in the “gourmet” spice section–those varieties that come in the glass bottles. It’s not cheap but a little goes a long way and you will always have it on hand when you need lemon zest. The way I look at it, it pays for itself after a while.

Use Your Air Fryer

This is an excellent way to use that air fryer you may have gotten recently as a gift.

The air fryer cooks things pretty quickly so it’s a fast way to prepare any wings you want to make. They will also come out really crispy which adds to the wonderful flavor.

If you aren’t lucky enough to have an air fryer–I definitely think you should by one because you won’t be sorry–you can do them in a regular oven.

Directions for both methods are in the recipe.

The Recipe

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Lemon Pepper Chicken Wings (Air Fryer or Oven Baked)

Get these lemon pepper chicken wings on the schedule for your Super Sunday snacking! You can make them in 24 minutes in an air fryer, or just over 30 minutes in the oven!

Prep Time10

Cook Time24

Total Time34

Course: Appetizer

Cuisine: American

Keyword: chicken wings

Servings: 6

Calories: 486kcal

Author: Judith Hannemann

Ingredients

3 lbs chicken wings whole or thawed frozen drummies and flats
3 tbs olive oil
Lemon Pepper Seasoning:
2 tbs dehydrated lemon zest
2 tsp coarsely ground pepper
1/2 tsp garlic powder
1 tsp onion powder
1 tsp kosher salt

Lemon Butter Sauce

1/2 cup unsalted butter
1 clove garlic crushed
Reserved lemon pepper seasoning
1 tbs honey
1 tbs fresh lemon juice

Instructions

If using whole chicken wings, remove wing tip then separate the flat from the drummie at the joint. Pat dry.
Mix together all of the lemon pepper seasoning ingredients in a small bowl. Reserve 1 tsp for the lemon butter.
Place wings in a large bowl, drizzle with the olive oil and toss to coat. Sprinkle lemon pepper seasoning over the wings and toss to coat well.
AIR FRYER METHOD: Air fry at 350 degrees f for 24 minutes, turning half way through the cook time.
OVEN METHOD: Preheat oven to 375 degrees F. Line a baking sheet with foil or parchment. Lay wings in a single layer on prepared pan. Bake for 30-35 minutes, turning half way through the cook time.
For the lemon butter sauce, melt butter with crushed garlic clove in a small saucepan over medium heat. When garlic becomes fragrant, remove from the pan and discard. Add remaining ingredients and cook until mixture begins to bubble. Pour over hot wings and toss to coat.

Nutrition

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Asian Sticky Wings

Judith Hannemann — Wed, 13 Dec 2017 00:00:17 +0000

These wings are sticky and delicious so have plenty of napkins on hand!

Who Doesn’t Love Wings?

Oh I suppose there’s a few out there who don’t, but I’ve never met anyone who didn’t enjoy a good chicken wing.

For as many people who love them, there’s that many ways to make them.

I would imagine Buffalo style are the most popular. I never made them because honestly, I don’t care for the flavor. It’s not the heat, just the flavor of the sauce.

There are a few recipes right on my site for different flavored wing recipes. Try one or two of them as well!

Sticky Wings: Good Flavor Takes Time

This sticky wing recipe starts with marinating.

However, these are marinated much, much longer than usual. An 8-hour marinating time isn’t going to cut it here. You need at least 24 hours, preferably 36. Therefore you have to factor that time into when you want to serve them. These are not a “last-minute” deal.

The old saying goes, “Good things come to those who wait,” and that line is also perfect for these wings. The flavor permeates the whole wing, not just the skin. I believe the wait is well worth it and besides they’re just sitting in the fridge so there’s no real work on your part!

When it comes to ingredients, I always recommend fresh. In these wings I feel it’s very important to use fresh ginger and not the ground stuff. Actually, nothing beats fresh ginger for flavor and the ground stuff in the jar somehow loses that lovely floral essence. That essence is part of what makes these Asian sticky wings so special.

Make Cleanup And Release Easy

Keep in mind there’s a lot of sugar and some honey in these so the little bit of marinade on the baking pan will burn and be tough to clean. The wings will also stick to the pan (and spoil its presentation) if you don’t take precautions.

Now me? The less dishes I wash the better so what I do is first line an entire baking sheet with aluminum foil then I place a piece of non-stick baker’s parchment on top of the foil. You can spray it with non-stick spray as an extra insurance, but the parchment is sufficient. This way the wings release easily, you throw away the used parchment and if nothing got on the foil, you can leave it on there for the next project. If it’s a bit soiled, it can be crumpled up and tossed in your recycle bin (although heavily soiled I’d put it in the trash).

One additional caveat is don’t let the sticky wings sit on the baking sheet too long–they will get stickier as they stand so remove them to a serving platter ASAP.

The Recipe

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Asian Sticky Wings

These chicken wings are sticky and delicious so have plenty of napkins on hand!

Prep Time1 12

Cook Time50

Total Time1 12 50

Course: Main

Cuisine: Asian

Keyword: chicken recipe, chicken wings, sticky wings

Servings: 6

Calories: 461kcal

Author: Judith Hannemann

Ingredients

3 lbs chicken wings tips removed

Marinade:

1 cup low-sodium soy sauce
3/4 cup sugar
1/2 cup gin see NOTES
1 tsp grated fresh ginger OR 1 tsp ground ginger
3 cloves garlic crushed
2 tbs honey

Instructions

Remove wing tips and cut wings into 2 pieces at the joint (dummies & flats)
Mix marinade ingredients in a small bowl, stirring until sugar and honey are dissolved.
Place wings in a large zipper freezer bag and pour marinade over wings.
Turn a few times to coat then put them in the fridge for at least 24 hours, preferably 36 hours, turning the bag once in the marination time.
Preheat oven to 350℉. Line a large baking sheet with parchment paper or foil sprayed with non-stick spray. Place wings on prepared sheet.
Bake for 25 minutes; turn wings and bake for an additional 20-25 minutes.
Glaze with additional honey if desired.

Notes

Gin may be omitted if you don't want anything alcoholic or substitute orange juice.

Nutrition

*Adapted from Best of Long Island & Central Florida

The post Asian Sticky Wings appeared first on The Midnight Baker.

Pineapple Glazed Wings

Judith Hannemann — Wed, 07 Dec 2016 00:00:29 +0000

Pineapple gives a taste of the topics in these delicious wings. Makes a great holiday appetizer too!

Who Doesn’t Love Wings?

I don’t know too many people who don’t flip over chicken wings.

Any way you can make them, I love them. I’m a chicken freak to the core, but I love wings twice as much as I love chicken!

This wing sauce is very special. It takes a bit of time to reduce the sauce, but it is well worth it for the fabulous flavor!

It’s Winter So Go Tropical

I just love to serve things with a tropical flavor in the winter. It seems to warm the soul.

Pineapple juice is the base of this sauce. Pineapple and chicken are a wonderful combination! In fact, I would serve these wings with some pineapple chunks and even some maraschino cherries!

Serving these wings along with the pineapple chunks or other tropical fruits on a buffet for a party, not only makes a stunning presentation, but it will probably be the most popular food on that buffet!

Fresh Or Frozen, Whole Or Cut

There’s a choice here when it comes to the wings.

You can buy them fresh and either leave them whole or cut them up. You can buy them flash frozen too, and they are already cut. The frozen ones don’t include the wing tip.

If I buy wings fresh and want to cut them up, I don’t discard the wing tip. I freeze them and save them for making stock!

When I made these, I chose to leave them whole–and I rarely do. However, if you plan to put these out on a buffet, I’d suggest cutting them up or using the pre-cut frozen wings. They’ll be much easier to grab-and-go that way.

The Recipe

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Pineapple Glazed Wings

Pineapple gives a taste of the topics in these delicious wings. Makes a great holiday appetizer too!

Prep Time10

Cook Time1

Total Time1 10

Course: Appetizers, Chicken

Cuisine: American

Keyword: chicken wings, pineapple

Servings: 6 -8

Calories: 438kcal

Author: Judith Hannemann

Ingredients

3-4 lb chicken wings fresh or frozen

SEASONING RUB

1 cup brown sugar dark brown preferred
2 tbsp soy sauce
3 tbsp rice vinegar white may be substituted
1/4 tspp ground ginger
1 cup pineapple juice
1 clove garlic crushed

Instructions

You can leave fresh wings whole or cut them up at the joint. Don't discard tips if you do cut them up; save them for making stock. Frozen wing portions must be defrosted.
Pat wings dry with paper towels and rub with seasoning rub.
Cook wings in the way you prefer--bake, deep fry or use the slow cooker. For approximate times for each method, see NOTES.
Meanwhile, to make sauce, place all sauce ingredients in a medium saucepan; stir well to combine.
Heat to boiling over medium-high heat. Then reduce heat and simmer until sauce is reduced 50%--it should look like a thin syrup when it's done. This should take about 10-15 minutes.
Place cooked wings in a large bowl, add the sauce and toss to coat.

Notes

Seasoning Rub: 1 tsp salt, 1 tsp garlic powder 1/2 tsp pepper. Stir to combine. You can make this in bulk if you wish.

Cooking Methods:
Bake at 375 degrees F about 45 minutes. Make sure to spray the baking sheet because wings stick. I always use a sheet of non-stick parchment and spray that too
Deep Fry for about 8 minutes; drain.
Slow Cook Cook on high approximately 5 hours. Drain ALL liquid from crock, add sauce and toss to coat (your cooker may cook differently. This is the time and temp I use so your times may vary)

Nutrition

The post Pineapple Glazed Wings appeared first on The Midnight Baker.