This week on The Grub Up we welcomed one of my favorite chefs: He's the Chief Culinary Consultant at Serious Eats, a NYT Food Writer, Restauranteur and best-selling author, J. Kenji Lopez-Alt. One thing I know, my man LOVES his wings. Check out the podcast as he breaks down his recipe for oven-fried wings just in time for the big game, listen to find out why the process works so well and you'll never go back to the deep fryer again. We also learn all about his latest children's book "Every Night Is Pizza Night." Listen, Download, and Subscribe! You can also scroll down for the full recipe. Be sure to check out Kenji's Cooking Show on Youtube. Love it!
Kenji's Oven-Fried Wings (courtesy of Serious Eats):
- 1 to 4 pounds chicken wings, cut into drumettes and flats
- 1 teaspoon baking powder per pound of chicken wings
- 1 teaspoon kosher salt per pound of chicken wings
- 1 teaspoon cornstarch per pound of chicken wings
- Line a rimmed baking sheet with aluminum foil and set a wire rack inside. Carefully dry chicken wings with paper towels. In a large bowl, combine wings with baking powder, salt, and cornstarch and toss until thoroughly and evenly coated. Place on rack, leaving a slight space between each wing. Repeat with remaining 2 batches of wings.
- Place baking sheet with wings in refrigerator and allow to rest, uncovered, at least 8 hours and up to 24 hours.
- Adjust oven rack to upper-middle position and preheat oven to 450°F (230°C). Add chicken wings and cook for 20 minutes. Flip wings and continue to cook until crisp and golden brown, 15 to 30 minutes longer, flipping a few more times towards the end.
- Toss with whatever sauce you like.