Wings with crispy crust in the oven

Juicy meat under a crispy crust for a friendly company. To make the wings crispy, you need to use only chilled meat. The frozen bird's skin is saturated with moisture - you can't fry it until the right crunch. If there is no way without freezing, then you need to defrost correctly - not in water, but in the refrigerator.

Maria

Recipe author

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Composition / ingredients

Servings:

Chicken wings (approx. 10 pcs.)

Garlic

Tomato juice

0.5

Brown Sugar

0.25

Red wine vinegar

Ginger (or 2 cm of fresh root)

0.5

Zira (ground)

0.25

Curry

0.25

Vegetable oil

Ground black pepper

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 53 % 16 g

Fats 43 % 13 g

Carbohydrates 3 % 1 g

180 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h

Step 1:
How to make wings with a crispy crust in the oven? Marinade. To prepare the marinade, we will need: tomato juice; vegetable oil; red wine vinegar; brown sugar; garlic; dried ginger (or fresh - grate); cumin; curry; ground black pepper and salt.
Step 2:
Garlic and peel and grate on a fine grater. Add vinegar with sugar, ginger, garlic and spices.
Step 3:
Dissolve sugar in vinegar.
Step 4:
Add vinegar with sugar, ground ginger, garlic and spices to the tomato juice.
Step 5:
Mix the marinade so that the oil and tomato juice combine.
Step 6:
Wash the chicken wings, dry them with paper towels.
Step 7:
Pour the marinade into a container with a hermetically sealed lid or preferably into a large, tight bag. Put the wings in the marinade, close the container (bag) and shake so that all the wings are covered with marinade.
Step 8:
Leave the wings to marinate for 1 hour.
Step 9:
Preheat the oven on the grill mode to 220 °C. Pierce the grate and lubricate it with fat or vegetable oil using a silicone brush or crumpled paper towels. Place a baking sheet covered with parchment under the grates so that the fat does not drip to the bottom of the oven. Remove the wings from the container, shake off the marinade and put them on the grill. Bake the wings for 20-25 minutes, turning them over often and smearing with the remaining marinade.
Step 10:
Serve the wings immediately while they are hot. Enjoy your meal!

Until a certain time, the wings were considered unsuitable for cooking and were mainly used for animal feed. Hastily fried wings gained popularity in the 70s. They began to be prepared in one of the bars of the American town of Buffalo, and since then they have become in great demand. There is even a Chicken wing celebration Day - July 27, when everyone in this city just eats too much of them.
What are the requirements for baked meat wings? So that they are fried on the outside, with a ruddy crispy crust, and soft, juicy inside. And even covered with fragrant glaze or sauce. And if you combine all the factors together, you get a culinary masterpiece!

To achieve the right effect - crispy crust and juicy meat inside, you need to take into account several important nuances:
- when frying or baking, it is important that the wings are dry.
- sour marinade is the best friend of crispy crust.
- after the marinade, the wings will crunch pleasantly, and the meat will turn out juicy. - before frying or baking, the marinade should be shaken off.
- if desired, you can roll the wings in breadcrumbs.

Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !