here's one of my big-time favorite - mom's fried chicken! This is one that I have fallen in love forever, probably as soon as I had started learning on how to nibble on chicken bones safely. A recipe that has survived through the decades of me growing up, it was the guaranteed center of attention in each and every birthday party that dad and mom had hosted for my brother and I when we were kiddos still.
A must-have on each of those occasions and a regular on other days a home, there is just nothing not to love about these wings.
Over the years, the recipe has been modified, detailed and perfected time and again. Mom has always been one who cooks by feel, so were all the changes that she would be making from time to time, all of which she obviously deemed as necessary (when I would have thought that it is already as perfect as it can get!). And as of the last time I checked with her just a couple of months back - this is her latest version of the recipe. A treasure now mine, it is now quickly becoming a favorite of ours here at home too.
A good accompaniment to go with rice, noodles or just a snack on its own, it makes a great dish to be presented on the dining table and even a greater candidate for a party food!
The making is relatively easy and yet the taste is never compromised. Deep frying done right with the right temperature and the right heat locks in the moist real well and marinating it well ahead of time - that's where all the flavors really do come from. So what you get in the end are pieces of fried chicken wings that are crunchy on the outside and perfectly juicy and flavorful on the inside.
And yes... they're finger lickin' good!
And yes... they're finger lickin' good!
Ingredients
2 pounds chicken wings, tips removed, separated into wingettes and drumettes
1 Tbsp baking powder
1-2 tsp kosher salt, to taste
Favorite Buffalo wing sauce for tossing or serving on the side
Instructions
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Preheat oven to 450F
Dry chicken with a paper towel really well. Place the wings in a large bowl. Sprinkle baking powder over the wings. Toss until all wings are evenly covered in baking powder.
Line a large baking sheet with aluminum foil. Place a cooling rack on top and spray with Pam or rub with cooking oil to prevent sticking.
Lay the chicken wings on the rack, leaving space between the wings.
Place the baking sheet in the oven. Turn the heat down to 425F and set the mode to convection.
Bake for 30-40 minutes, until the wings are nicely browned and crisp.
Serve hot, tossed in Buffalo sauce or with the sauce on the side.