One of my favorite thing about eating chicken is the crispy skin. Yes, the skin is not really the healthiest part of the chicken, but I don't really care.
For this recipe, I chose not to use the deep frying method, as I am terrified of deep frying (blame the splashing oil). I have tried it using a convection oven (NuWave, for those of you who may not know what it is) and the regular oven. I found using the convection oven to be the best method to get that crispy skin. This past Thanksgiving, I tested this recipe using the regular oven.
Let's get started!
You will need:
For this recipe, I chose not to use the deep frying method, as I am terrified of deep frying (blame the splashing oil). I have tried it using a convection oven (NuWave, for those of you who may not know what it is) and the regular oven. I found using the convection oven to be the best method to get that crispy skin. This past Thanksgiving, I tested this recipe using the regular oven.
Let's get started!
You will need:
- Chicken, of course! You can use a whole chicken, chicken wings, drumsticks, or thighs.
- Your favorite seasoning rub (Old Bay, Cajun, Lemon Pepper, Adobo, etc.) *My favorite seasoning is Badia Complete Seasoning
Preparing the chicken:
- First, clean the chicken and trim excess fat. If using a whole chicken, remove the gizzards and liver (you can save them for later, if you like them). Give your chicken a quick rinse just to remove any impurities from them.
- Use paper towel and pat the chicken dry. Some recipes I found online said to completely dry the chicken. Since we are not using the deep frying method, you just want to get as much moisture as you can from the chicken.
- Using your fingers, carefully separate the skin from the meat but do not completely separate the skin from the meat. If there is too much moisture inside, gently pat it dry using a paper towel.
- This is the fun part. Take your seasoning and "go to town" with it. Season to your preference (more or less, however you like it). Don't forget to get some seasoning underneath the skin (hence the reason to separate the skin from the meat and plus the meat needs some flavors too). Rub the chicken to evenly coat the the chicken.
- Place the chicken in an oven-proof baking dish (or an aluminum poultry pan in my case) and put the chicken in the refrigerator for about an hour (or until ready to use).
Cooking the chicken:
*This is the easiest part!
- Take the chicken out of the refrigerator
- Put the chicken in the oven
- Follow the instructions below:
If you are using a regular oven:
- Preheat the oven to 400 degrees F before putting the chicken in the oven
- Put the chicken in the oven
- Set the timer in increments of 30 minutes. After each 30 minutes increments, rotate the chicken to ensure everything is evenly cooked. Keep doing this until the chicken is cooked throughly (about 2 hours for me)
If you are using a convection (the "NuWave" oven):
- Take the chicken out of the container and place it directly on the rack
- Set the oven to "roast" mode and set timer in about 2 increments of 30 minutes or as soon as the skin turns golden brown
- Rotate the chicken after each 30-minute increments until the skin turns golden brown and the meat is cooked evenly.
**Note: Avoid using more salt as seasoning rubs already contains salt.
NOTE: You can also deep fry them for a faster and easier way to make the skin crispier. Just make sure to drain any excess fat before serving. (I finally got a deep fryer and got over my fear of deep frying!)
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| Crispy Chicken Wings (I used a deep fryer for this) |
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