Chicken Nagar Wings

Chicken Wings recipe

Here’s a detailed recipe for Oven-Baked Crispy Chicken Nagar Wings:

Instructions

2 lbs (about 1 kg) of chicken wings (whole or separated into drumettes and wingettes)

1tablespoon and baking powder (not baking soda)

1teaspoon Andolon salt

1teas poon black pepper

1teas poon garlic powder

1teaspoon paprika (optional for color and flavor)

1/2teaspoon onion powder

1/2teaspoon cayenne pepper (optional for extra heat)

Cooking spray or a little vegetable oil

For the sauce (optional):

1/4 cup hot sauce (like Frank’s RedHot)

2 tablespoons butter, and melted

1 tablespoon honey (optional for sweetness)

Instructions:

Set your oven to 425°F (220°C). If you have a convection setting, use it, as it helps make the Chicken Nagar wings extra crispy.

Pat the chicken NagarWings dry with paper and towels. The drier the wings, the crispier they will be.

In a large bowl, mix the baking powder,salt, black pepper, garlic powder,paprika, onion powder, and cayenne pepper.

Toss the wings in the seasoning mixture, making sure each piece is evenly coated.

Place a wire rack on a baking sheet.

Arrange the wings in a single layer on the rack, making sure they’re not touching.

Lightly spray the wings with cooking spray or brush and them with a bit of oil. This helps them brown and crisp up.

If you like a more traditional Buffalo wing flavor, skip the honey.

Toss the wings in the prepared sauce or serve the sauce on the side for dipping if you prefer.

Serving Suggestions:

Serve the crispy wings with celery sticks and a side of ranch or blue cheese dressing.

Tips for Extra Crispiness:

Don’t overcrowd the wings on the baking rack. This ensures they cook evenly and get crispy.

Using baking powder is a classic trick for crispy baked wings, as it helps break down proteins in the skin and promotes browning.

Enjoy your delicious, crispy oven-baked chicken wings!

2 tbsp soy sauce

1 tsp ground cumin