June 09, 2017
Snacks, Poultry, Chicken,
Appetizers, Budget-Friendly, Easy/Beginner Cooking, Birthday, Entertaining, Game/Sports Day, New Years, Oven Bake, Gluten-Free, Non-Dairy, Wings, Kosher Meat more
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"Love my wings and better still when done in the oven and this one from Super Food Ideas March '17 certainly looks impressive. Please note chilling time has not been included in times."
Line a large baking tray with foil and place a wire rack on tray and spray rack generously with oil.
Cut each chicken wing into 3 pieces at joins and you can discard tip or freeze to make stock at a later date.
Place wings, top side up, on prepared tray (it'll be snug fit and refrigerate for 4 hours or overnight if time permits, to dry out (if you don't have time to refrigerate the chicken wings, simply pat dry with paper towel).
Adjust oven shelves to upper middle and lower-middle positions.
Preheat oven to 140C/120C fan forced.
Place wings in a large snap-lock bag and add baking power and salt and then twist bag to seal and shake well to coat chicken evenly and then return wings to rack over tray and place tray on the lower-middle oven shelf and bake for 30 minutes.
Transfer tray to upper-middle shelf and increase oven temperature to 240C/220C fan forced and bake for 40 to 50 minutes or until the wings a deep golden and crispy.
Meanwhile, made Honey Mustard Dipping Sauce - combine honey, mustard and mayonnaise in a bowl and season to taste.
Serve crispy wings with the dipping sauce.
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This are very yummy...they are a bit time consuming...I dried them out overnight...but still they didn't crisp up like I was hoping for...I cut the recipe in half but kept the honey mustard sauce the same...I tossed the wings in the sauce...they were even better for lunch the next day...made for "Pick Me" tag game...