If you’re a fan of us on Facebook, then you know that I (Marie Antoinette) just moved back to Portland. I’m so excited! With my baby due in November, it was a great move for my husband and I to make so we can get away from some of the craziness of NYC. Don’t get me wrong, it was a great experience and the food was FANTASTIC! But Portland has a lot to offer and I’m ready to explore. First stop…my new kitchen :)
One of our Facebook fans requested that I share my Basic Roasted Chicken Wings recipe. This was one of the first dishes I made after moving to Portland because it was a no-hassle dish that requires little effort. No one wants to deal with cooking complex meals while unpacking. What I love about these is they are very simple to make, are versatile – you can season them with just about anything, and they are better for you than fried chicken wings. With this recipe, you’ll get spicy wings with a crispy skin. Just ask my husband! When he eats these, he sucks the wing tips because they are so yummy. I’m gonna try these as a base for buffalo wings next since I normally fry my buffalo wings “naked” (no flour or breading).
Basic Roasted Chicken Wings
ground black pepper
crushed red pepper
extra-virgin olive oil
(amounts are to your liking)
Heat oven to 425F. Tuck wing tips behind drummettes (see picture). This prevents the wing tips from drying out and allows the wings to rest flat on the pan.
Sprinkle chicken generously with all seasonings on each side. Drizzle olive oil over wings. Using your hands, rub spice and oil mixture over chicken and into crevices.
Tip: The oil allows for the skin to develop a nice, crispy texture. Soggy skin is a big no-no in our house.
Place wings on a roasting rack or broiler pan coated in cooking spray. Cook about 10-15 minutes and then flip chicken to cook on other side. Chicken is done when skin is brown and crisp.
Feel free to try different spices and let us know what works best for you. Try anything! We love hearing new ideas!
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