Spices + Salt
Quantity discount
CHF9.90 CHF43.05/1kg
Ankerkraut Gewürze Bombay Chicken Wings Curry BBQ Rub
230 g
Inratable: crispy oven-baked chicken wings
19.2.2019
Translation: machine translated
Whether you call them chicken wings or chicken wings, they're only really good when they're nice and crispy. In the deep fryer, they're foolproof. But I'll never put them in the oven. Well, that was before. Now, thanks to a secret ingredient, I can make wings that are extra crispy in the oven.
To tell the truth, there are actually two things that give your baked chicken wings wings wings. Firstly, I no longer marinate my wings, using only dry spices instead. Secondly, I add baking powder to my spice mix. Yes, you read that right: baking powder. I'll go even further, I add a teaspoon of it for every 500g of meat.
The revelation
I discovered the baking powder technique in a video by "Chef John". As John explains in his video, the yeast causes a chemical reaction on the skin of the chicken. The wings come out of the oven crispy and juicy, as if you'd made them in a deep fryer. J. Kenji López-Alt discusses the science behind "oven-baked wings" (https://www.seriouseats.com/2010/02/the-best-baked-buffalo-chicken-wings-in-oven-not-fried-appetizers.html). According to him, the yeast makes the skin blister, so there's more surface area to grill and crisp. His conclusion: First coat the wings with salt and baking powder, then leave them uncovered overnight in the fridge. This will dry out the skin a little more and give you even crispier wings.
Create your wings recipe
I didn't have time to let them dry in the fridge overnight. But that's not a problem, at least according to "The Cookful". To get a slightly drier skin, simply pop the wings in the oven for 30 minutes at 120 degrees. Then you increase the temperature to 230 degrees, turn the wings over after 20 minutes and bake for another 20 minutes. The result: wings that are as crispy as you like and still juicy.
Crispy wings in three steps
- For 500g of chicken wings, mix together 5g of salt and 5g of baking powder, then add the spices of your choice. In my case, it was paprika, pepper and Korean chilli flakes. In a bowl, mix the spices and wings until the wings are completely coated.
- Spread the wings out on a wire rack and dry in the oven at 120 degrees for half an hour OR leave to dry overnight in the fridge.
- Bake the wings in the oven at 230 degrees for 20 minutes, then turn them over. Bake for a further 20 minutes or until crisp and golden.
If you don't want to make your own spice mix, I highly recommend taking a look at our assortment. You'll find this Indian-influenced spice blend, for example. Just add a little salt and baking powder and you're all set!
Simon Balissat
Teamleader Editorial
Simon.Balissat@digitecgalaxus.chWhen I flew the family nest over 15 years ago, I suddenly had to cook for myself. But it wasn’t long until this necessity became a virtue. Today, rattling those pots and pans is a fundamental part of my life. I’m a true foodie and devour everything from junk food to star-awarded cuisine. Literally. I eat way too fast.
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