Keep the crisp, lose the labor in these Super Bowl wings
Jan. 12, 2016
Come Super Bowl Sunday, we all love a heaping platter of wings. They've got to be crunchy. They've got to be a little bit greasy. They've got to be so delicious we can't stop eating even after we know we've eaten too many.
What we don't love about the day of the big game? The work involved in making those wings a reality. Because perfectly crisped and seasoned wings typically require a fair amount of effort, not to mention vats of hot oil. And dealing with that is so much less fun that cracking a beer on the couch with your friends.
So we created these hands-off chicken wings that require almost no effort from you. Yet, they are every bit as crispy and addictive as a traditional recipe.
The secret is baking powder. You start the recipe a few hours ahead of when you want to serve the wings. Just toss the wings in a large bowl with some salt, pepper and baking powder, then refrigerate them for a while. The baking powder reacts with the skin, helping to draw out moisture. Less moisture equals more crisp!
When it's time to cook, you just arrange the wings on a wire rack set over a rimmed baking sheet. The rack keeps the air circulating around the wings and keeps them up and out of any liquid that drips onto the pan. Again, less liquid (and more air) is key to getting the skin perfectly crisp. When the wings are done, we like to dunk them first in our honey-Sriracha sauce, then in our cilantro-sour cream dip. But if you'd prefer the more traditional Buffalo sauce and blue cheese, go for it!
HANDS-OFF PARTY WINGS
Start to finish: 3 1/2 hours (15 minutes active)
Makes 30 wings
For the wings:
2 tablespoons baking powder
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
5 pounds chicken wings, split and wing tips removed
For the honey-Sriracha sauce:
1/3 cup soy sauce
3 tablespoons Sriracha
3 tablespoons honey
1 1/2 tablespoons minced fresh garlic
1 1/2 tablespoons toasted sesame oil
For cilantro-sour cream dip:
3/4 cup sour cream
3 tablespoons chopped fresh cilantro
3 tablespoons rice vinegar
3 scallions, white and green parts, finely chopped
Line 2 baking sheets with foil, then arrange a wire rack over the foil. Coat the rack with cooking spray.
In a large bowl, stir together the baking powder, salt and black pepper. Add the wings and toss to coat evenly. Spread the chicken wings over the rack and refrigerate for 2 hours, uncovered.
When ready to cook, heat the oven to 375 F.
Bake the chicken wings for 60 to 70 minutes, flipping them halfway through, or until very crispy and golden brown.
While the wings bake, prepare the sauces. For each sauce, combine all ingredients in a small bowl and mix until uniform. Serve the wings on a platter accompanied by the sauces for dunking.
Nutrition information per wing: 110 calories; 60 calories from fat (54 percent of total calories); 7 g fat (2.5 g saturated; 0 g trans fats); 50 mg cholesterol; 400 mg sodium; 3 g carbohydrate; 0 g fiber; 2 g sugar; 8 g protein.
Alison Ladman is a chef, food writer and recipe developer for The Associated Press. She also owns The Crust and Crumb Baking Company in Concord, New Hampshire.