How to Eat Chicken Wings
Ingredients: chicken wings, oil, salt, pepper · 60 min cook time · 300kcal · ₩12,200
Ingredients
1.8kg chicken wings, 1tablespoon oil, 1teaspoon salt, 0.5teaspoon pepper
Instructions
1. Cut the chicken wings at the joints to separate the drumettes, flats, and tips.
2. Toss the wing pieces with salt, pepper, and oil. Use about a tablespoon of oil to help encourage browning and help the seasoning stick.
3. Place the larger, meatier drumettes around the perimeter of a parchment-lined baking sheet, where the metal gets hotter in the oven. The thinner flats go in the middle. Fill in any gaps on the sheet with wing tips.
4. Press a second sheet of parchment and a second baking pan on top of the wings. This ensures the top and bottom of each piece are in close contact with hot metal, rendering fat and browning the skin really well.
5. Slide the baking sheet into a 400°F (200°C) oven with the rack on the lowest position, closest to the heat source. This will help the pan get really hot and sear the wings.
6. After 45 minutes, keep the baking sheets sandwiched and pour off all of the gelatin-rich, savory juices that the wings exuded during roasting into a fat separator. This makes isolating the juices from the fat super easy. If you don't have one, you can spoon it off old-school style.
7. Remove the top layer of parchment and baking sheet. Discard the wing tips or keep them as a snack.
8. Simmer the collected drippings in a pot until they become a nice, syrupy reduction. This will be used as a glaze for the wings.
9. While the drippings are simmering, pop the wings back into the oven on the upper rack and blast them with the broiler until they are golden brown. This mimics the intense browning seen on a whole bird in the last 15 minutes of roasting.
10. Brush the syrupy reduction right onto the wings. These are so glossy and savory, the finger-licking potential is very high.
Source: Watch the original video