chicken wings

June – Lemony Chicken Wings with Potatoes
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June – Lemony Chicken Wings with Potatoes

Here is a one dish dinner, you only need a salad or some type of green vegetable to round things out. Chicken wings are a popular item this time of year. Use the smallest new potatoes or fingerlings available, or cut larger new potatoes into halves or quarters.

Lemon Chicken Wings with Potatoes

Perfect food for eating outside on the first warm summer evening.

This is more a Mediterranean/Greek style dish than your traditional bar snack chicken wing recipe. You can use the larger drumette portion of the wing or the midsection or even the entire wing. I had to use a mixture, with the onset of grilling season (and the basketball finals) chicken wings were in short supply. These wings are baked with wine, lots of lemon slices, olive oil, garlic, rosemary, plenty of black pepper and s pinch of red pepper flakes. The potatoes bake in the juices, both are delicious right out of the oven but the leftovers were good as well at cool room temperature.

These chicken wings come from the oven crispy brown in places, as do the potatoes. This is finger food so provide lots of napkins.

Roasted Lemon Chicken Wings with Potatoes

Ingredients:

  • 2 pounds very small potatoes, such as fingerlings, whole or use medium-size yellow-fleshed potatoes cut in halves or wedges
  • 3 pounds chicken wings
  • Salt and pepper
  • Pinch red pepper flakes
  • 3 tablespoons extra-virgin olive oil
  • 6 small lemons (prefer organic unwaxed), cut in to 1/4 inch half moon slices
  • 6 large rosemary sprigs, leaves stripped
  • 8 garlic cloves, minced
  • 1 cup dry white wine or rose
  • chopped fresh or dried oregano for garnish (I didn’t have any available and used arugula)

Method:

  1. Heat oven to 400 degrees F. Rinse potatoes (trim if necessary) and pat dry.
  2. Spread the chicken wings on a baking sheet or cutting board in one layer. Season both sides of the wings with salt and freshly ground pepper, sprinkle with red pepper flakes as desired.
  3. Transfer the seasoned wings to a large bowl. Add olive oil, lemon slices, rosemary and garlic. Toss well to coat the wings.
  4. Place the potatoes in the bottom of a roasting pan. Arrange the seasoned wings and lemons slices over the potatoes in a single layer. Add the wine and cover the pan tightly with foil.
  5. Bake, covered, for about 45 minutes until the potatoes are tender. Remove the foil and increase the oven temperature to 425 degrees F.
  6. Replace the pan in the oven and bake for another 20 minutes or until browned.
  7. Turn the wings and bake for another 20 minutes so both sides are brown and crisp.
  8. Serve hot or cool to room temperature, garnished with fresh or dried chopped oregano if available.

 

Roast Lemony Chicken Wings with Potatoes

Browned Lemon Chicken Wings

Lemony Chicken Wings

The lemon slices end up being sweet and the juices just needed you to mash a few potatoes to soak it up.

This recipe came from the New York Times, from the City Kitchen by David Tanis.

I am taking it to share with Angie and the rest of the party at Fiesta Friday #229. And and guess what, I am the co-host this week. Click on the link to see all the lovely blog posts that are on the list. And please, read the link directions and add your own.

 

 

September in the Kitchen – 3 Ingredient Drumettes and a Concert
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September in the Kitchen – 3 Ingredient Drumettes and a Concert

Chicken wings, who can resist them? Sticky, brown, crispy on the edges and tender in the middle…yum! The only way to eat them is with your hands. They are perfect picnic food if you bring along plenty of napkins and wet wipes.

This is a delicious sauce for wings. It uses only three ingredients and all of them are already commercially prepared. Quick and easy are the two words that come to mind. I usually cook from scratch, but I needed to make these in the morning before work for the picnic that evening. We were attending a concert by Mark Knopfler with a group of friends at the Greek Theater on the UC Berkeley campus. It was grass seating for us so we could spread out blankets and enjoy a shared feast. The weather was perfect, warm but not too hot, cooling as the evening progressed.

Greek Theater on the UC Berkeley Campus

Greek Theater on the UC Berkeley Campus

Picnic Wings

Picnic Wings

3 Ingredients

3 Ingredients

3 Ingredient Chicken Drumettes

  • 4 oz or about 1/2 cup of Sweet Soy Glaze or Soy Sauce
  • 2 tablespoons of rice wine vinegar
  • 1 teaspoon of hot chili paste
  • 2 dozen chicken drumettes
  1. Mix the soy glaze, vinegar and chili paste in a large bowl.
  2. Wipe the chicken dry with paper towels and add to the sauce in the bowl, mix to coat with the sauce.
  3. Refrigerate for 2 hours to overnight.
  4. Preheat your oven to 325 degrees F.
  5. Spread the wings out on a parchment paper or aluminum foil lined baking sheet. Retain any sauce in the bowl.
  6. Bake 20 minutes.

    Half way done, turn and baste

    Half way done, turn and baste

  7. Remove from the oven, turn and baste with any remaining sauce. Discard any sauce left in the bowl.
  8. Bake for 20 minutes.
  9. Remove from the oven and increase your temperature to 450 degrees F.
  10. Put back in the oven on an upper shelf and bake for another 10 minutes until brown and crisp. Watch carefully so they don’t burn.

    3 Ingredient Picnic Wings

    3 Ingredient Picnic Wings

  11. Cool before packaging for a picnic and refrigerating.

As the night darkened, the moon came out. You can see the moon and Campanile in the background, then the lights of San Francisco in the distance.

Greek Theater on warm summer night

Greek Theater on warm summer night

Mark Knopfler concert

Mark Knopfler concert

It was a wonderful evening with good friends and good food!

I will be making these again to share at Fiesta Friday #87. Please join the fun at Angie’s The Novice Gardener.

Fiesta Friday

Fiesta Friday

February in the Kitchen – Best Ever Crisp Chicken Wings
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February in the Kitchen – Best Ever Crisp Chicken Wings

I’ll start out by admitting I did not invent this trick for baking chicken wings that taste as if they were deep fried. I read about it on two other blogs and they got it from Cook’s Illustrated. But, they don’t have my amazing recipe for Teriyaki Sauce.

Let’s start with the wings…what’s the trick, (actually there are two tricks)? Baking Powder, yes, baking powder is trick one. Coating the wings in a thin layer of baking powder draws moisture to the surface so it can evaporate. Trick two (where is Dr. Seuss?) is baking first at a low temperature to melt the fat under the skin, then increasing the heat to brown and crisp the wings.

Best Ever Crisp Chicken Wings

  • 4 pounds of chicken wings, cut into wingettes and drumsticks
  • 2 tablespoons of baking powder (you may need a bit more)
  • 1 teaspoon of sea salt
  • Olive oil spray
baked chicken wings

Best baked chicken wings

  1. Pat the wings very dry on paper towels (leave them uncovered in the fridge for a few hours if you have the time)
  2. Preheat the oven to 250 degrees F (120 degrees C) and place racks in the lower third and upper third of your oven.
  3. Line a rimmed baking sheet with foil and place racks on the foil to keep the chicken above the fat which drips into the pan. I used cake cooking racks. Spray the racks with cooking oil to make clean up easier.
  4. Place the baking powder in a large plastic bag; add the chicken wings a few at a time and shake the bag to coat them. You will need to do this in batches.
  5. Once lightly coated with baking powder, place them on the racks in one layer. They will shrink slightly so it’s ok to put them close together.
  6. Bake in the lower third of the oven for 30 minutes.
  7. After 30 minutes, move the wings to the upper third of your oven and increase the heat to 425 degrees F (220 degrees C).
  8. Bake at the higher temperature for 40 to 50 minutes. Ovens vary a lot so check them at 40. If your oven has “hot spots” rotate the tray half way through.
  9. Remove the tray and let the wings cool for 5 minutes before coating with your favorite sauce.
Chicken wings with Teriyaki Sauce

Chicken wings with Teriyaki Sauce

I tossed them with my favorite very best teriyaki sauce  which I make in large batches (we really like it and I find lots of uses). It’s great on plain rice as well. Look for that recipe in the next post and here.

I think I’m going to take these to Fiesta Friday #55 at Angie’s The Novice Gardener. Come take a look at the wonderful food that is being served at the party.

Fiesta Friday

Fiesta Friday