When you think of delicious bar-food-style chicken wings, Buffalo wings are most likely the first thing to come to mind. You might even think of grilled wings, basted with a tangy barbecue sauce. But you almost definitely don't think of baked wings, and I'd bet good money that strawberries and avocados aren't even remotely on your radar. After one batch of these wings, though, that just might change.
'chicken wing' on Serious Eats
A simple oven-frying technique using baking powder gives these wings all of the traditional crispness of deep-fried ones with far less mess. Juicy strawberries bring sweetness to the sauce, while chipotle peppers round it out with heat and smokiness. Paired with creamy avocado-blue cheese dip and sprinkled with poppy seeds, there's no shortage of flavor or texture here!
Smoky chilies, cumin, and anise combine with mouth-numbing Sichuan peppercorns, cilantro, and scallions for flavor that just won't quit on these crispy, juicy oven-fried chicken wings. The key to their perfect crunch without having to break out the deep fryer? An overnight rest with baking powder and salt.
I use January recipe testing as an excuse to eat all sorts of things that are bad for me. Aside from the quesos, meatballs, and stuffed peppers, the entire month is really just a chicken wing gorge-fest. In the span of the past few weeks I've grilled and fried six different variations, each with its own glories to bask in, but the one that excited me the most are these spicy cumin wings.
Earthy cumin coats whole wings that are grilled and then brushed with a spicy soy glaze to create a multi-layered, uniquely flavored wing.
Some things are just meant to be, like me finding out that an old South Side favorite is back and just as the big game approaches.