Quarantine Cooking: Crispy Baked Chicken Wings
Dylan and I were sitting on the couch the other night, reflecting on the wild and crazy times we live in; the quarantine, the fear, all that jazz. From talks of self-isolation though, our conversation segued to happier memories, and we both began to recall our favorite get-togethers and parties with the ones we love. Dylan’s was our first anniversary, where he surprised me with a picnic with friends and family in Kristin Armstrong Park. Mine was the time when I proposed to him, leading him on a wild goose chase for the majority of the day before surprising him with a party at his family’s home. We had a great evening filled with fun and fulfilling memories.
Well, considering we are “The Market Chefs”, it’s no surprise that the conversation shifted to food, and we got to reminiscing about the food we made for each event we went to. There’s something that can be said about the power of memory, and how it can change a day in an instant. We left that conversation hopeful for the future, and extremely excited to try some new things for whatever and whenever our next party was.
Which brings me to today’s recipe, which comes from Dylan. He’s whipped this chicken wing recipe out at many an occasion, and it’s habitually the first to disappear. It’s also, perhaps surprisingly, our most refined recipe. Dylan went through I don’t know how many batches of chicken wings trying to find the method that worked best for him. Some marinades created jerky, while others made mush. However, this combination blew me away with not only how flavorful the wings became, but with how textural these crispy wings were. With a crispy skin and unfathomable moist interior, these wings will have your family and friends begging for the recipe! Best of all, it’s quick and easy to make, and simple to customize to the flavor you love most.
Golden brown and delicious!
First, let’s start with the wings. These wings should be whole and untrimmed since we can make them last the longest this way! They also tend to be the cheapest wings in the store, so take advantage of them! Snip the wingtip off at the joint and separate the wing proper from the bulbous drumette. Collect all the wingtips and freeze them for a deep addition to homemade stock!
Next, let’s prepare the marinade. In a large bowl, get together the mayo, olive oil, and vinegar, and mix so that it’s well combined. What makes the mayo absolutely incredible here is that it locks in moisture in the wing, while simultaneously seasoning it. It is absolutely worth using here! To that mixture, add some big pinches of salt and pepper. Then, toss those wings and drumettes in the marinade until its nice and evenly coated. It’s going to take some time for the wings to tenderize and season, so I let this sit for 1 hour at the bare minimum, though preferably overnight. The longer, the better!
I was pretty shocked that Mayo had this effect too! It’s really an incredible versatile condiment!
Once enough time has passed, preheat the oven to 450°F and bring those wings to room temperature. This little detail is ESPECIALLY important. If the wings go on cold, they won’t cook properly, and your wings ultimately won’t be crispy! Shake off any extra marinade, and place the wings and drumettes on a foil-lined baking sheet. Then, insert the sheet on the rack closest to the heat source. Bake for 25 minutes, then pull the tray out and flip each succulent wing; this makes sure they get a nice uniform golden brown. Place them back into the oven, and let the heat work its magic for another 25 minutes.
Crispy wings just begging to be tossed in seasoning!
Once they are done, pull them out and let them cool a bit before handling. Place them in a large bowl, and season with your favorite flavored seasoning! For some that might just be salt and pepper. If you like to support our local food producers, you can do what I do and add in a few tablespoons worth of seasoning from Molly’s Mills. I personally recommend using her Idahoan Blend, which has salt, garlic, onion, and jalapeno in its cute little grinder. It’s a fantastic seasoning with just a smidgeroo of heat that makes you want to eat more! I also recommend the Togarashi blend for an Asian inspired twist. The rustic combination of tomato, chili, and garlic creates a savory kick, which brings umami to the forefront of the flavor profile!
These wings are coated in a delicious Idahoan Seasoning blend from Molly’s Mills!
These wings are perfect for your post-quarantine parties this summer, and they make a great snack for the quarantine movie night with the family. Enjoy them with your favorite dips and dressings as well, the flavor palette is at your disposal with these beauties! We hope this recipe will bring you as much joy as it brings us to serve it! Until next time, Happy Eating!
A plate ready for a party!
Crispy Baked Chicken Wings
Serves: 4-6 servings
Prep Time: 1-8 hours
Cooking time: 50 Minutes
Ingredients:
12 whole Chicken wings
½ cup Mayonnaise
3 Tbsp White Wine Vinegar
Salt and Pepper to taste
¼ cup olive oil.
2-3 TBSP seasoning of your choice (I prefer anything from Molly’s Mills)
Instructions:
1. Segment wings into three parts, saving the wingtip itself for stock.
2. In a large bowl, mix together mayo, vinegar, and oil, then add pinches of salt and pepper. Toss the wings and drumettes in the mixture until all are coated evenly. Cover, and place wings in the fridge for at least 1 hour, or overnight if possible.
3. Preheat the oven to 450°F. Take the wings out of the fridge and bring to room temperature.
4. Place wings and drumettes on a foil-lined baking sheet, and place in the oven on rack closest to heating source for 25 minutes. Flip, and cook a further 25 minutes until lusciously golden brown.
5. Toss wings in the seasoning of your choice. I recommend the Idahoan from Molly’s Mills for a spicy, flavorful kick! Enjoy!
