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Toaster Oven Chicken Wings
ACTIVE TIME: 20 minutes
TOTAL TIME: 9 hours
Yield: 4 to 6 servings
I adore crispy wings (especially when coated with an appropriately mouth-searing sauce), and I've found that the best way to get them is from my toaster oven, which heats quickly and has a convection fan for roasting. Could you do this in a regular oven? Yes, especially if it's a convection model, but honestly a decent toaster oven is the way to go for this kind of bar-food trashiness, and I mean that in the best way possible.Photo by Lynne Calamia
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Software
- 2 pounds wings, drumettes and flats separated, tips saved for stock
- 2 teaspoons baking powder
- 2 teaspoons kosher salt, ground fine (I would never tell you to go out and buy fine salt so just grind up the kosher via mortar & pestle or you can even use a cocktail muddler and a coffee mug. You'll end up with about 1 1/4 teaspoons ground)
- 1/2 teaspoon ground cayenne
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoke powder
AB's Wing Sauce:
- 8 tablespoons unsalted butter
- 1 tablespoon distilled white vinegar
- 1/4 cup Louisiana Hot Sauce (or your favorite brand)
- 1 teaspoon dark brown sugar
- 1 teaspoon ground cayenne
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon wasabi powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon dry mustard
Specialized Hardware
A toaster oven with a "roast" or convection roast setting (most do these days)
A shallow pan that fits inside the aforementioned toaster and a metal rack that fits inside. (I actually use an aluminum, quarter-sheet pan with a small cooling rack. They're cheap, class-1 multitaskers and I have like, eight of them.)
ACTIVE TIME: 20 minutes
TOTAL TIME: 9 hours
Yield: 4 to 6 servings
Procedure
- Thoroughly combine the powders in a small bowl and set aside.
- Once you've trimmed the wings, pat them dry with paper towels and place in a large mixing bowl.
- Sprinkle half the dry stuff over the wings and toss the bowl to combine (way better than stirring). Sprinkle on the rest of the powder and keep tossing to thoroughly coat.
- Place the wings on a cooling rack set into a quarter sheet pan and refrigerate, uncovered, for at least 8 hours...overnight would be better. (I use a quarter sheet pan because it easily fits inside my toaster oven. If your toaster oven came with a shallow pan, find yourself a rack that will fit into it. Trust me, you'll want it for lots of things.)
- To cook, set your toaster oven to roast (or convection roast) at 250℉. When hot, remove the wings from the rack (sorry it's a pain but you'll thank me) and spray the rack with cooking)no-stick spray. Then replace the wings and lo-roast them for 20 minutes.
- Remove the wing pan and crank the oven to 450℉ (still at roast or convection). When said temperature is attained, roast the wings for 10 minutes, then rotate the pan and roast another 10.
- Meanwhile, make the sauce: Combine all sauce ingredients in a small saucepan over low heat and whisk occasionally until all ingredients are dissolved and emulsified, 7-8 minutes. Kill the heat and set aside.
- Remove the wings and immediately transfer from the rack to paper towels to cool. (Skip this and they'll stick, even if you did use the spray.) Cool for 3-5 minutes then toss with the sauce.
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