Best Torch Wings Recipes

BAKED CHICKEN WINGS - EXTRA CRISPY, LIKE DEEP-FRIED

Baked Chicken Wings - Extra Crispy, Like Deep-Fried image

A recipe for the best baked chicken wings that are extra crispy on the outside and very tender and most on the inside.

Provided by Victor

Time 35m

Number Of Ingredients 5

Ingredients

2 lbs chicken wings ((tips removed, separated into wingettes and drumettes))
1 Tbsp BAKING POWDER ((whatever you do, do NOT use baking soda))
1 tsp kosher salt ((plus more to taste))
1 Tbsp butter ((melted))
1/3 cup hot wing sauce ((e.g. Duff's hot sauce))

Steps:

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. Better yet, mix by hand to ensure even coverage.
Line a large baking sheet with aluminum foil. Place a cooling rack (see note) 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.
Let the wings rest for 5 minutes. This will preserve crispiness of the skin.
Meanwhile, prepare the Buffalo wing sauce by combining the butter and the hot wing sauce in a small bowl.
Season the wings with salt and whatever other seasonings you like. Toss with the Buffalo sauce or serve with the sauce on the side.

Nutrition Facts : Calories 302 kcal, Carbohydrate 1 g, Protein 22 g, Fat 22 g, SaturatedFat 7 g, Cholesterol 101 mg, Sodium 1227 mg, ServingSize 1 serving

MEXICAN-STYLE TORTILLA WINGS

Mexican-Style Tortilla Wings image

In this spicy, crunchy recipe, ground-up tortilla chips create an irresistible coating for baked wings that are filled with the traditional chile and cumin flavors found south of the border.

Provided by Food Network

Categories appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 9

Ingredients

36 ounces plain tortilla chips
1 1/2 cups corn oil
1/4 cup mild chili powder
3 teaspoons dried oregano
3 teaspoons ground cumin
1 teaspoons cayenne pepper
1 teaspoon paprika
1/2 teaspoon freshly ground black pepper
30 chicken wings, small wing joint removed

Steps:

Preheat the oven 375 degrees F. Oil a large baking sheet.
Using a food processor or blender, pulverize the tortilla chips until finely ground, then place them in a bowl.
In a separate bowl, whisk together the corn oil, chili powder, oregano, cumin, cayenne pepper, paprika, and black pepper. Dip the wings into the oil mixture, let excess oil drip off, then dredge them in the tortilla coating. Place coated wings on a large oiled baking sheet and bake for 35 to 40 minutes, following the method below, until the tortilla coating is browned and uniformly crispy.
Method for Baking Wings: Using a paper towel, lightly oil a 9 by 13-inch baking sheet to prevent wings from sticking. Place your prepared wings in a single layer on a prepared baking sheet and bake in a preheated 350 degrees F oven until crispy brown, 30 to 40. If you are using a marinade, you can periodically baste wings for the first 15 minutes. If you are applying a barbecue glaze, apply during the last 10 minutes of cooking. For extra-crispy wings, you may place the wings under the broiler to 2 to 3 minutes at the end of cooking.