Makes : 24 wings
Total cook time : 1hr 40mins.
Prep and in between : 40min.
2 dozen chicken wings Rub Ingredients:
2 TBS Argo corn starch/arrowroot
2 tsp chili powder
3 tsp garlic powder
3 tsponion powder
1/2 black pepper
1 tsp chipotle powder (smoked chipotle preferred)
2 tsp pink Himalayan sea salt
Bake wings at 250 degrees on top racks of oven for 60 minutes to get the inside moist...as they call it a reverse sear.
The wings we used were still frozen...the low and slow cook aids in thawing and starts the cooking process.
Once time is complete dump 24 wings in a large bowl to toss with hands or spoon. Let wings sit and marinade in dry rub and corn starch for about 15-20 minutes or longer depending upon your patience meter. Hahah! Leave in room temp.
*Chefs tip- Wipe excess juice from the bottom of the pans before next round of cooking to avoid smoke and burning at the bottom of the pan.
Once time is done...put pieces back on the racks in the pans...coat with any excess rub. Set oven to 475 degrees. Bake for 20 minutes - again, on top racks of your oven. Once clock hits the 1st round of 20 minutes take wings out and rotate wings to give equal opportunity roasting.:-) Bake for another 20minutes.
Once final round is complete take wings out of the oven set on your favorite servicing dish or serve right from the pan! Set out your favorite sauces (blue cheese or ranch). We also have our Easy Aioli listed in the blog. Or watch the full video tutorial here. Happy Winging!
Until the next post,
~ Jenneka, Jared & Janna