Roasted & Seasoned Chicken Wings
Who doesn't love chicken wings? Stop running after the fried stuff. This recipe is my go-to for dinner and I make this once a week without getting tired of it.
I never measure when I season my chicken. I eyeball and ensure each piece has a good even coating.
However; I did list the ingredients in the order that is most important. The bottom 2 ingredients are extras and can be omitted without changing the recipe too much.
Ingredients:
Directions:
Cut the chicken wings into flats and drums to cook evenly. Leaving them whole takes longer to cook and tends to dry the flat part out sooner than the drum piece.
Season with all ingredients and coat with a light layer of EVOO. The EVOO is necessary to seal in the seasonings and not stick to to the cooking tray.
Line a cooking tray with aluminum foil. Lay each piece on the foil without any layering.
Cook in an oven at 375 F. Time will vary depending on how many wings you are cooking. Typically 12 whole wings cut into 24 pieces take 45 min or so. I do check every 20 minutes. Once the chicken looks almost done; turn the broil on for 30 seconds. This will crisp the skin. Take out of the oven and let the chicken wings rest for 1-2 minutes. Cutting into them or biting them too fast will result in burning your tongue and the juices running out too soon.
Enjoy!
I never measure when I season my chicken. I eyeball and ensure each piece has a good even coating.
However; I did list the ingredients in the order that is most important. The bottom 2 ingredients are extras and can be omitted without changing the recipe too much.
Ingredients:
- Season Salt
- Pepper
- Poultry Seasoning
- Weber's Kick'n Chicken Seasoning
- Garlic Powder
- Extra Virgin Olive Oil (EVOO)
- Cayenne Powder (use taste preference)
- Weber's Garlic and Herb Seasoning
- Cajun Seasoning
Directions:
Cut the chicken wings into flats and drums to cook evenly. Leaving them whole takes longer to cook and tends to dry the flat part out sooner than the drum piece.
Season with all ingredients and coat with a light layer of EVOO. The EVOO is necessary to seal in the seasonings and not stick to to the cooking tray.
Line a cooking tray with aluminum foil. Lay each piece on the foil without any layering.
Cook in an oven at 375 F. Time will vary depending on how many wings you are cooking. Typically 12 whole wings cut into 24 pieces take 45 min or so. I do check every 20 minutes. Once the chicken looks almost done; turn the broil on for 30 seconds. This will crisp the skin. Take out of the oven and let the chicken wings rest for 1-2 minutes. Cutting into them or biting them too fast will result in burning your tongue and the juices running out too soon.
Enjoy!
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