There’s supposed to be a big football game on this weekend, right? None of my teams made it to the Super Bowl this year. We were just off on so many levels and I can’t even begin to comprehend when a Texas team will make it anywhere near past one playoff game. There will be a day though – I still have faith, people! So, for now I’m going to make the best of it and throw the best Super Bowl party that I know how.
Game day isn’t complete without wings but I’m going to let you in on a little secret, I hate to fry anything. It’s mostly due to the fact that my kitchen just isn’t set up for it (my vent hood will be the end of me) and to be honest, we all know it’s just not good for you. Unfortunately, wings are traditionally deep fried but I didn’t want to lose out on serving wings for game day. I had to come up with a plan of attack and I knew the only way to crispy baked wings was using the same technique as I roast chickens. LOOK at that photo! You can’t deny that these wings don’t look temptingly crispy and deep fried but I promise you they are not! Listen up closely as I’m about to share with you the secret to crispy BAKED wings. Remember these words… high and dry.
Technically baked usually means healthy, right. Now, I’m not going to pretend these are healthy for you in any way. You’re eating chicken skin and there’s no way of getting around that unless you go skinless — but by eliminating the added fat that you would bring by frying, you end up with fewer fat grams and calories. So, that’s something, right?
But seriously and honestly I will tell you this, I would pick these wings and this method of cooking wings over deep fried any day. Incredibly crispy yet tender, these wings are everything a wing should be. Coated with a zesty lime and chili sauce, these Chili Lime Baked Wings are some of the best game day grub. Here’s the low down…
Crispy Chili Lime Baked Wings
Start by preheating your oven to 450°F (high heat). Set the wings out at room temperature for 30 minutes. Here’s the important part…pat dry the wings as best as you can and place them on a rimmed baking sheet or a cast iron skillet, for best results. Don’t even add oil or salt — it will only make the wings and drumlets sweat and that’s where most baked chicken recipes fail.
Bake, flipping once, for 50 minutes. LOOK HOW CRISPY! Cooked in their own fat, you don’t need hydrogenated processed oils to fry! They just drown out the flavor and add unnecessary fat. By baking these at a high temp, the chicken wings fry themselves.
Make a compound butter of cilantro, chili, and lime.
Toss to coat…
and serve. A crackling flavor explosion fit for any party. Cheers and may your team (go Broncos) win!
Unlock the secret to CRISPY Baked wings. Coated with a zesty lime and chili sauce, these Chili Lime Baked Wings are a crackling flavor explosion fit for any game day party!
- 3 pounds chicken wings and drumlets
- 3 tablespoons unsalted butter, softened
- 1/2 cup fresh cilantro
- 1 Serrano pepper, minced
- Zest and juice of 1 lime
- 1/2 teaspoon kosher salt
- Set wings out at room temperature 30 minutes prior to baking. Preheat oven to 450°F.
- With paper towels, pat dry the wings and drumlets. Being careful not to overcrowd, place the wings and drumlets on a rimmed baking sheet, roasting pan, or for optimal results, a cast iron skillet; the heavier the better. If using a cast iron skillet you may have to bake in two batches or use two skillets depending on the size of your skillet. Bake in the oven for 35 minutes, flip, and continue to bake for 15 additional minutes, or until the golden.
- While the wings are baking, combine butter, cilantro, Serrano, lime juice and zest, and salt in a food processor. Pulse until the cilantro is chopped and everything is combined. You can also do this by hand in a bowl, just chop the cilantro and dice the Serrano with a knife before mixing.
- Place the compound butter in a large bowl. When the wings have finished baking, place the wings and drumlets in the bowl and toss to coat with the chili lime butter. Serve.
by Meredith Steele