With Superbowl and playoffs creeping up, you'll be happy to have this easy and fast appetizer recipe in your back pocket.
Crisping up the skin
There's two things that this recipe employs to help the skin get nice and crispy:
Baking powder. Yes. Hear me out. Baking powder is alkaline so by adding it to the chicken dry rub, it will raise the pH of the chicken skin, which will allow it to brown faster on the outside while staying tender and juicy on the inside. This works for other meats too
Leave uncovered in the fridge. Agan, hear me out. Adding salt to clean, dry chicken skin will help to draw out the moisture from the chicken which means it will get crispier in the oven. We used a very similar method for our Thanksgiving Day turkey.
INGREDIENTS:
1 lbs chicken wings or drumettes, skin on
2.5 tsp salt, divided
1/2 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp smoked paprika
1/4 tsp chipotle chili pepper or cayenne
1/8 tsp baking powder
Pat drumettes dry. Cover generously with 1.5 tsp salt. Leave uncovered in fridge for at least 3 hours or overnight.
Remove chicken from fridge. Pat off any remaining moisture from the chicken and plate. Mix the remaining spices and salt. Cover chicken with dry rub on both sides. Ary fry at 400 F for 12-15 min or until the internal temperature is 170. Flip halfway through cooking.
Prep time = 10 min (no fridge time)/ 3+ hours (with fridge time) | Cook time = 12-15 minutes | Serves 2-5 people.
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