Crispy Olive Oil Chicken Wings
vxdaDelicious chicken wings with crispy skin, ready to eat right away. This recipe guarantees perfect crispiness without the need for long rendering of fat.
Ingredients
- 1216 g chicken wing
- 3 tbsp olive oil
- 1 ½ tsp salt
- 1 tsp freshly ground black pepper
- 1 tsp granulated garlic
- ½ tsp granulated onion
- 1 tsp smoked paprika
- ⅓ tsp cayenne
- 2 pcs rosemary
- 2 tsp sweet paprika powder
- 1 tsp msg
- ½ tsp sugar
- 1 tsp baking powder
Instructions
- 1
Dry the chicken wings: Thoroughly dry each wing with a paper towel — this is crucial, even when using olive oil. Separate the wings from the drumettes at the joint.
- 2
Prepare the olive oil marinade: In a large bowl, combine 3 tablespoons olive oil, 1.5 teaspoons salt, 1 teaspoon freshly ground black pepper, 1 teaspoon garlic granules, 0.5 teaspoon onion granules, 1 teaspoon smoked paprika, and 0.3 teaspoon cayenne pepper. Add 4 cloves of fresh, crushed garlic. Add the wings and massage them for 2 minutes so that the olive oil with spices thoroughly coats each wing.
- 3
Marinating (optional): Leave the wings in the bowl, covered with foil, at room temperature for 30 minutes if you have time. Otherwise, you can proceed directly to baking.
- 4
Prepare the oven: Preheat the oven to 200°C (convection oven). Line a baking sheet with aluminum foil and place a rack on it, lightly greased with olive oil. Place the wings on the rack, skin-side up, leaving space between them. Optionally, place 2 sprigs of fresh rosemary between the wings.
- 5
Baking: Bake the wings for 20 minutes at 200°C, without opening the oven for the first 30 minutes. After this time, turn the wings over and bake for an additional 10 minutes, until the skin is deep golden brown.
- 6
Resting: After removing from the oven, let the wings rest on the rack for 5 minutes before serving.
Notes
Why only one stage instead of two? Olive oil acts as a heat conductor, flash-frying the skin at high temperature, eliminating the need for prior rendering of fat.
What is most important? Make sure the oven is properly preheated before placing the wings inside. Otherwise, the skin will steam instead of browning.
A rack is essential: Skipping the rack will result in the bottom of the wings being soft and soaked in olive oil.
Variety: Add one teaspoon of Dijon mustard to the marinade to better bind the spices to the skin and give the wings a more intense flavor.
Sides: Fries or roasted potatos are perfect!