“Tastes like chicken.”
I recently purchased a 10 pound case of chicken wings from a cooler sale. All of the meats sold there were in cases and frozen. Really frozen. Little did I know, until I got home and opened the case, that the wings were packaged in 5 pound portions. If I wanted to make them I’d have to make 5 pounds at a time.
Fortunately, I was invited to a family gathering in two days where there’d be enough people to eat 5 pounds of chicken wings. Another fortunately, I found a recipe that promised crispy wings! I love crispy wings! Unfortunately, (there’s always that) I didn’t realize how long it takes for a solid block of frozen chicken wings to thaw.
The day before the event, when it would be time to bake up the wings, they were still a solid block. I had to spring into action. That’s when I brought out the big guns in my kitchen arsenal – a large screw driver and hammer.
Just a word of caution. If you are in your later years (I’m in my mid-seventies) and the kids are watching you for signs of crazy, proceed with steps such as these in private. Yes, I hammered and pried the chicken wings apart so they’d be ready to prepare by evening.
And then we hit another unfortunately. Something came up for everyone who was going to gather the next day so the host of the party decided to cancel. My husband and I were going to enjoy 5 pounds of chicken wings the next day! Not really. The recipe I found had instructions for re-heating and re-crisping the wings.
4 pounds chicken wings
2 T baking powder, NOT baking soda
3/4 t salt
Pat the wings dry with paper towels. Adjust the racks in your oven, one to a lower quarter and the other to an upper quarter position. Preheat the oven to 250 degrees.
Place the wings in a large plastic bag along with the baking powder and salt. Toss to evenly coat the chicken wings.
Line a baking pan with foil and place a rack on the foil. Spray the rack with a bit of cooking spray.
Place the wings, snuggly on the rack, skin side up. Bake them for 30 minutes on the lower rack. Crank the oven temp to 425 degrees and place the wings on the upper rack. Bake for an additional 40 to 50 minutes, rotating the pan mid-way through.
The wings will be golden and crispy but not dark unless you leave them in for a little over an hour. The wings can be dipped and eaten or tossed with sauce. They’re also delicious just plain. Wings stay crisp without sauce for about 25 minutes. With sauce they stay crisp about 15 minutes.
For a re-do of the wings, allow the wings to cool, cover, and refrigerate. Do not coat with sauce or they will be soggy. When ready to enjoy more crispy wings, spread the wings on a pan, skin side up, and bake at 400 degrees for 5 to 8 minutes.
FULL DISCLOSURE: This recipe is from Cook’s Illustrated “Meats Book” cookbook.
I forgot to spray the rack. The wings didn’t stick but the rack needed some soaking. The wings were beautifully crisp on the top, but the bottoms were not crisp. Next time I’m going to flip them mid way through the upper rack baking and see what happens.
My husband is not a chicken wings fan. He doesn’t like to eat things that he has to grasp and wrestle with. He’s more a knife and fork eater. He had seconds. He said I should have had a KFC bucket sitting there in the picture. They’re so cute at that age.
Loveya – The Grandma
Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.