The ideal Super Bowl party spread has chips, dip, and chicken wings. But, wings can prove to be problematic. Everyone wants to eat ’em but no one wants to make ’em. Why? Is it too daunting to compete with your local sports bar? Or are you scared to start a fire when frying with hot oil? And, forget about ordering wings on Super Bowl Sunday. It’ll cost you an arm, a leg, and a wing compared to making them at home. Is the delivery guy really going to make it before the halftime show?
The answer to your not-so-sticky Super Bowl situation is No-Fry Crispy Crispy Chicken Wings that are juicy yet still crispy with a kick. These wings are mild to medium heat depending on who you ask. The best part about the recipe is that most of the ingredients are already sitting in your spice cabinet. You can dial up or down the heat by adjusting the amount of cayenne. Also, this recipe doesn’t require smothering your wings in sauce so it makes less of a mess for you and your guests.
These No-Fry Crispy Chicken Wings are perfect to snack on while watching football on the couch, but you can also turn them into a full meal (and you honestly should). The secret ingredient that makes these baked wings crispy and juicy at the same time is baking powder. Although you’ll want to marinate the wings for at least an hour, they only take about 30 minutes to bake with minimal prep. They’re easy and delicious.
So, when you’re planning your Super Bowl party, do yourself and your guests a favor and add these No-Fry Crispy Chicken Wings to your lineup.
No-Fry Crispy Chicken Wings
Equipment
- 1 wire baking rack optional
Ingredients
- 4 lbs chicken wings
- 2 tbsp whole black peppercorns crushed
- 2 tbsp kosher salt Diamond Crystal
- 2 tbsp baking powder
- 2 tsp coriander
- 2 tsp cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp oregano
- 1/2 tsp cayenne
Instructions
- Separate 4 lbs chicken wings into drumettes and wings and pat them dry with a paper towel. Add wings to a large bowl while you make the seasoning mix.
- Crush 2 tbsp whole black peppercorns with the bottom. Put them in a Ziploc bag and crush them with the bottom of a heavy-bottom pan or mason jar.
- Add crushed peppercorns, 2 tbsp kosher salt, 2 tbsp baking powder, 2 tsp coriander, 2 tsp cumin, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp oregano, and 1/2 tsp cayenne into a bowl and mix together.
- Toss seasoning mix with chicken wings in the big bowl, covering wings completely in seasoning.
- Transfer chicken wings to a baking sheet with a wire rack or lined baking sheet.
- Allow chicken wings to marinate for at least one hour (and up to 24 hours) uncovered in the fridge.
- Preheat oven to 400 degrees.
- Cook chicken wings in oven for 30 minutes or until the internal temperature reaches 165 degrees. If you didn't use a wire rack, flip your wings halfway through the cooking process.
- Allow the wings to cool and serve. You can garnish them with fresh cilantro and serve with lime.
Buying Chicken Wings
Ordering take-out wings has gotten out of hand. You end up paying at least a dollar per wing. Luckily, it’s much cheaper to buy chicken wings and make them at home.
Your grocery store will either sell whole chicken wings or chicken wings that have already been broken down into drumettes or drums and flats. If you can only get your hands on whole wings, don’t worry they’re easy to break down. All you need to do is find where the joint meets and cut through the tendon.
A pound of chicken wings will yield about 10 wings. If you’re planning to add wings to your larger Super Bowl spread, I would account for 5 wings (or half a pound) per person, but if you’re turning it into a full meal you should increase your serving to about eight wings.
Looking for more additions to your Super Bowl spread?
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