By now you have had to realize that I’m totally in love with making wings now, right? Coming from a girl that loathed the thought of eating chicken with bones in it, I’m so about these babies. Now I still am funny when I eat them meaning as soon as I bite down and it’s not meat but bone I then take to the fork to rip it off. It’s a texture thing and I have issues where I have to gnaw meat off of the bone. I’m the same way with ribs. Ribs should have the meat fall of the bone. If they don’t then in my book they aren’t done right. So call me weird, call me goofy but don’t call me late for dinner .
You’ll have to pardon my silliness tonight. See I’m beat, like super unbelievably I don’t wanna wear pants/brush my hair/put on a bra/leave the house/just veg out tired. Work is awesome and I’m not tired from that. I’m beat from the new workouts we’ve been doing. Last night was leg night and honestly it was absolute hell this morning trying to bend my legs to put on my socks. I thought about kicking Mr. Fantabulous, waking him up and asking him to do it but that took effort and let’s face it.. if a bear is hibernating you don’t poke it with a stick!
I bet you I go through a good 10 pounds of wings every 3 weeks. They are a good source of protein and while wings in general aren’t the healthiest part of the chicken you can skinnify them. How? By baking them instead of deep frying them. And if you remove the skin you’re reduce the calories to about ~30-40 calories per wing. But again, you know me, everything in moderation.
What I love most about these wings is the simplicity of making them. I mean the hardest part for me is waiting the 8 hours (though normally I wait until the next day) to bake them. So like normal I took my wings out, shook them in the bag and then placed them on the rack to ‘dry out’ in the fridge. When it came time to make them I was at a loss for what flavor profile I wanted. I get tired of the same ol’ same ol and almost never eat leftovers. Plus Mr. Fantabulous wanted something new. So I went pretty common here – garlic butter. To kick up the flavor profile I added various herbs and also Parmesan cheese on some of them.
As these broiled the smell of garlic and butter roasting was amazing! I seriously LOVE that smell! By the time we were ready eat, we were pretty much like 2 hungry dogs salivating at the oven door! I think the first time I made these I made a good 18-24 of them and I’m not proud to admit this but we both (I can’t let him take the whole blame) ate every single one! I mean EVERY. SINGLE. ONE! They were so awesome that literally I took out another 2 dozen of wings to ‘dry out’ in the fridge overnight again just so I could make more the next day! Wings are one of those meals that you can have pretty much all day. Well okay, I’m not sure about breakfast… I like pizza and mashed potatoes for breakfast but wings? Eh… it’s not a “me” thing. Would you?
So with wings, do you have a beverage of choice? Is beer required for you to truly enjoy ’em? What about other foods with it? From my pizza shop days, wings were almost never ordered by themselves. People wanted pizza with it; rarely a hoagie and often fried foods – onion rings or fries. It’s weird how we have “required” food combinations. I can remember when I first met Mr. Fantabulous and we were both “wooing” one another. I would go over to his house every Friday night with the following:
– One 16 cut Thick Crusted Square pan pizza with pepperoni
– 24 bbq wings
– One 2 -litre Coke (never EVER Pepsi… he would have never forgiven me)
– One quart of frozen Italian ice (preferably cherry)
Every. Friday. Night! I’d have 1-2 slices of pizza and maybe some coke and that’s it. The rest was all him and I mean it was GONE by the time I left that night. He’d eat then we’d lie on the couch where I had to tickle and or rub him during one to two movies. He’d move and eat some more to which we’d watch another movie. And even with all that food he ate the man NEVER. GAINED. A. SINGLE. FRIGGEN. OUNCE!
Oh and for those that love to Pressure Cook their wings, you can so totally do that with this recipe. Just double up the spices (not the butter) and put that in the pot with water, pressure cook on high for 10 minutes. When they are done, just brush with the butter mixture and broil. Follow the instructions for these wings on how to pressure cook them.
- 4 lbs chicken wings, halved at joints, wingtips discarded (save for stock)
- 1 tbl baking powder
- 2 tsp kosher salt, divided
- 1 tsp black pepper
- 2 tsp garlic, minced
- 1/2 tsp basil
- 1/2 tsp oregano
- 1/4 tsp cayenne
- 1 tsp onion powder
6 Tbl melted butter
- 1/4 cup Parmesan cheese, grated (optional)
- Line rimmed baking sheet with aluminum foil, and set rack inside.
- Carefully dry chicken wings with paper towels.
- Place wings in a bag, add the baking powder and 1 tsp salt.
- Shake evenly.
- Remove the wings from the bag and place them on the rack, leaving slight space between each wing.
- Place baking sheet with wings in refrigerator and allow to rest, uncovered, at least 8 hours. This draws out the moisture.
- Adjust oven rack to upper-middle position and preheat oven to 450°F.
- Add chicken wings and cook for 20 minutes.
- Flip wings and continue to cook until crisp and golden brown, 15 to 25 minutes longer.
- Remove the wings from the oven and place the oven to broil.
Garlic Butter Herb Sauce
- In a medium bowl mix together the butter, onion powder, cayenne, oregano, basil, garlic, black pepper and salt.
- Add the cooked wings to the sauce and place back them back on the baking rack and into the oven to broil for a minute or two for each side.
- While the wings are broiling, add the cheese to the butter sauce and whisk.
- Remove from the wings from the oven and toss again in the butter sauce.
- Plate and enjoy!
If you want to pressure cook these, omit the baking soda (no need to put these in the fridge overnight either!)
- In an 8 quart pressure cooker, add the wings, 1 tsp salt and 1 1/2 cups chicken stock. Pressure cook on high for 10 minutes and then perform a quick release.
- While the wings are cooking make the sauce per the directions above.
- Line a rimmed pan with foil and place a cooling rack on top. Lightly spray the rack.
- Set the oven to broil with the oven rack in the upper third of the oven.
- Gently remove the wings from the pressure cooker with tongs and place on the rack; discard the cooking liquid.
- Place the wings in the oven and broil for 5 minutes each side.
- Remove the pan from the oven and slather on some sauce.
- Return to the broiler for 5 minutes.
- Flip the wings over, cover with more sauce and broil for 5 more minutes or until they are nicely charred.
- Place the sauce in a container for serving.
For more awesome wing recipes try these!