Baked Chicken Wings As Good As Fried? Here It Is…
It's a foodie fact: when you want real fried chicken wings, your favorite take-out joint is the way to go. They've got the proper gear to get 'em done right because, let's face it, having the amount of hot oil you need to use, bubbling away in your home kitchen, is a disaster waiting to happen.
My wife and I found what may be the only baking recipe for wings that actually works, is easy to prep and clean up, and best of all, they taste friggin' awesome! Crispy skin without using any batter mix. They come out sweet but not sugary, tangy but not overly spicy, total juicy yumminess.
10 minutes to prep, 50 min. to cook, serves 6-8, and is wicked easy to do with ingredients that are already got in your pantry. Recipe courtesy of Food Network Kitchen. We swear by this one.
Dijon Chicken Wings:
Vegetable oil (for brushing), 4 pounds chicken wings (split at the joints, tips removed), Kosher salt & freshly ground pepper, 3/4 cup Dijon mustard, 1/2 cup honey, 3 tablespoons mustard powder, 1/2 teaspoon finely grated garlic
Position racks in the upper and lower thirds of your oven; preheat to 450 degrees. Brush 2 large baking dishes with vegetable oil (eyeball it, don't go nuts).
Pat wings dry; sprinkle with 2 teaspoons salt & 1/2 teaspoon pepper. Spread in the dishes and bake, rotating halfway through, until golden, 40 to 45 minutes.
Meanwhile, mix the Dijon mustard, honey, mustard powder, and garlic in a good-sized bowl. This last step's the most important: Remove the wings from the oven and toss with the mustard mixture, then put the wings back in the oven and continue baking until glazed, 3 to 5 more minutes.
These are 100% guaranteed to be a hit. Colonel Sanders will just have to suck it.