Make The Best Chicken Wings
Fried wings give you a grease hangover. Try these baked ones, adapted by Bobby Flay from his latest cookbook, Bobby Flay’s Throwdown!
Pick your wings wisely
Buy drumettes—the meaty halves of the wings. They have less skin (and fewer calories) than whole wings. 1.5kg will serve 4 to 6 people.
Add flavour, not calories
Toss the wings with 1 tablespoon ancho chilli powder, 1½ teaspoons garlic powder, ½ cup buttermilk, some salt, and freshly ground black pepper. Place them on a wire rack set over a baking sheet. Bake them at 220°C for about 25 minutes, turning them once or twice, until they’re golden brown.
Turn up the sauce’s heat
Go one better on tradition: Instead of bottled hot sauce and butter, make a more nuanced sauce by using vinegar, chilli, honey and mustard. This version needs only half the regular amount of butter. As the wings bake, melt ½ stick of butter in a large sauté pan over low heat. Whisk in 6 tablespoons red-wine vinegar and 1 tablespoon each of puréed chipotle chile in adobo, ancho chilli powder, honey, and Dijon mustard. Add ⅛ teaspoon cayenne. Bring the blend to a simmer and cook for 30 seconds. Season with salt and pepper.
Serve it up
Pour the sauce over the wings and toss well to coat. Transfer the wings to a platter and sprinkle with 3 tablespoons of chopped cilantro. Serve with blue cheese dip and celery (or use jicama sticks instead).
Image from Stockexchange
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