Speaking of wings...

Speaking of Chicken wings... do you like them? Like them kind of crunchy on the outside like they get when they are fried? but want to make them in the oven?

Try this.. It really works. take your raw chicken wings, wash them and pat them dry with paper towels. Place in gallon zip lock bag and sprinkle on some baking powder... shake and shake to coat them.( You can use a bowl instead.). remove from bag ( or bowl), bake on a rack and season as you want. They really do come out like they were fried. The baking powder causes some kind of reaction.. I was skeptical but now I would not use any other way. You must use baking powder..not baking Soda.

Theres a bunch of recipes on the web but I use this one and cook them as they are shown.

https://thecookful.com/bake-chicken-wings-crispy/


Al

Ps.. LIZ, I bet they would freeze well.. I never tried because we eat them all up.:)

Interesting. I love fried and baked wings, but when I bake them, they're usually pretty dried out by the time they get crunchy. I'll try this!!

I too have tried the baking powder approach Al, and you're right, it certainly does crisp up various things nicely.

Which one did you buy, Al? What do you cook in it other than wings? I was looking at this because a friend recently bought one, but I'm not sure that I would use it enough to justify the cost. I also read the reviews and the negative ones convinced me not to go for it. Do you have one, Chef?

I have enough Amazon Visa card points to get it free, but I think that I can live without it. All opinions welcome. https://www.amazon.com/Cuisinart-TOA...-1-spons&psc=1

Liz im just using the old fashioned oven.. no special one like that in your pic. The wings and baking powder are alls you need....then baste on whatever sauce you like.. or use a dry rub and spritz with oil and dip into blue cheese....mmmmmmm

Good to hear. What I was saving up my Amazon Visa points for was a wonderful gas oven/stove. The oven was convection and the stovetop had a double burner. I decided that I would never save up enough points to buy it.

Quote:

---

Originally Posted by brewmaster15

The wings and baking powder are alls you need....then baste on whatever sauce you like.. or use a dry rub and spritz with oil and dip into blue cheese....mmmmmmm

---

Tony Chachere's is my "drug" of choice on wings;)

Quote:

---

Originally Posted by LizStreithorst

Which one did you buy, Al? What do you cook in it other than wings? I was looking at this because a friend recently bought one, but I'm not sure that I would use it enough to justify the cost. I also read the reviews and the negative ones convinced me not to go for it. Do you have one, Chef?

I have enough Amazon Visa card points to get it free, but I think that I can live without it. All opinions welcome. https://www.amazon.com/Cuisinart-TOA...-1-spons&psc=1

---

I've been looking at those fryers for a while but have hesitated getting one for the very reason you've mentioned Liz - although I do feel you can cook many different things in them with good results.

As for Al's comments above, I've not used the baking powder approach on the wings recipe that I recently posted for you Liz, but I'm certainly going to try it - I've baked other things using baking powder, like shrimps, but had not tried it on that particular wings recipe.

Quote:

---

Originally Posted by jeep

Tony Chachere's is my "drug" of choice on wings;)

---

Never heard of that one, Jeep - where/how can I find it - just google Tony Cachere's wings recipe ?

It's in most all American grocery stores. I'm not sure about Canada. It's a Creole seasoning like Zataran's but I like Tonys' a little better.

https://www.tonychachere.com/Original-Creole-Seasoning

It's really good on eggs!

Tony's is a staple of Cajun cooking. I like to use individual spices, but it's good to have Tony's on hand. It's available at any grocery store down south here.

Never heard of it here in ct.. can someone take some pics of the label and ingredients?
Thx
Al5

I'll do it tomorrow, Al. You know about spice label. They generally tell you only the most obvious ones, then they say, "other spices".

We have an oven very similar to that in Liz's picture in our winter casita in Mexico. Propane ovens down there don't produce a dry enough heat and we are often disappointed by the results. Plus, it's so hot, who wants an oven in the house? Our little oven was purchased in Mexico. They skimp on the insulation on appliances sold for domestic use there, so they are hot to the touch on the outside. Therefore, we keep that little guy outside in a tiny second 'outdoor kitchen' of sorts. Residual heat can dry the clothes on the nearby clothes line.

I'll try the baking powder idea on the wings. I still eat very spicy foods. However, as I get older, I can't handle the heavy grease of fried foods.