Jalapeño-Lime Baked Wings

So how was your Superbowl?

While I’m not a football follower (despite the previous post), Sunday found me with a hankering for wings. However with no organic wings in my fridge, no time for marinades and no patience for frying it looked like I was going to be forced to my local wing-stop.

Luckily the folks over at Tasting Table have a great adapted recipe from the duo behind the blog (and my new obsession) Ideas in Food! The pair has the most genius quick-tenderizing trick of tossing the wings in a combination of egg whites and baking soda to get a crisp skin with a moist tender inside. While the original recipe calls for overnight drying, I found that an hour in the fridge still yields a satisfyingly crispy skin with no oil required. A quick trip to the store for my beloved Bell and Evans and I was munching on wings before the halftime show.

Jalapeño-lime Baked Wings (click HERE to print)

Prep time: 1 hr 15 minutes

Cook Time: 40 minutes

Servings:  One

6 Wings, wing tips discarded and cut into 12 pieces

½ tsp Kosher Salt

1 Egg White (don’t know how to separate an egg? Here’s a tutorial)

½ tsp Baking Soda

¼ tsp Cornstarch (optional)


2 tbsp Butter

½ tsp Garlic Powder or a half clove, smashed

Juice of 1 Lime

½ tsp vinegar

1 Cube Knorr Cilantro Boullion (Don’t have it at your store? Purchase here)

1 tsp Jalapeño Powder (Get it from Spices and Teas here)

1 tsp sweetener of choice (I use sugar in the raw but agave works fine here)

In a medium mixing bowl, combine egg white, kosher salt, baking soda and cornstarch and stir to dissolve. Pat wings dry using paper towels, then toss in the egg white mixture. Shake off excess, then place wings on a greased wire rack set over a rimmed baking sheet. Refrigerate uncovered for at least an hour, preferably overnight.

Remove wings from refrigerator and allow to sit for 15 minutes. Pre-heat the oven to 450°. Place wings, still on the rack, in oven, and bake for fifteen minutes on each side.

Meanwhile in a small plastic mixing bowl, melt the butter in the microwave. Add next five ingredients (be sure to crush bouillon cube!) and stir to combine, then microwave another 15-20 seconds.

Remove the wings and toss in the sauce. Place wings back on the rack and roast for another 10 minutes, reserving excess sauce. The wings should have a deep golden color. Remove wings and serve topped with remaining sauce.


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