Chicken wings are notably delicious, but they're also known for being high in fat. A lot of the fat actually comes from the frying process that is usually used to cook the wings. If you bake the wings, they'll be lower in fat – and still mouthwateringly tasty. Here are two great baked chicken wing recipes you have to try.
If you prefer your wings without spice, this flavorful recipe will delight your taste buds. The combination of pungent garlic, tart lime and sweet honey will have you reaching for more.
Season the chicken wings with the salt, pepper and lime zest. Spread the wings out on a baking sheet, and bake for 15 minutes at 375 degrees F. While the wings are baking, combine the lime juice, honey, and garlic in a bowl. Remove the wings from the oven, and toss them in this mixture. Return them to the baking sheet, and bake for another 20 – 25 minutes or until the wings are lightly browned and crispy. Let cool slightly before eating, and enjoy!
Sriracha and Soy Sauce Wings
For some spice and Asian flair, these tasty baked wings really fit the bill. Try them dipped in ranch dressing if you want to tone the spice down a bit.
Combine the canola oil, soy sauce, Sriracha, garlic, onion powder, and five spice in a bowl. Toss the wings in this mixture. Discard any of the mixture that does not adhere to the wings. Spread the wings out on a baking sheet, and bake for 35 – 40 minutes at 375 degrees F. Turn the wings over once during cooking. They should look browned and crispy by the time they're done. Remove from the oven, and let cool for 5 minutes before eating.
If you have any leftovers from either of these recipes, you can store them in the refrigerator for up to 5 days. Reheat them by placing them under the broiler for about 3 – 4 minutes per side.
To learn more about chicken, contact a restaurant like Cochran's Cafeteria.
Finding the problems inside your restaurant isn't always easy, especially if you are close to your employees. However, a few years ago I could tell that things weren't going well, and that I needed to do more to improve food quality. I started carefully evaluating every aspect of my restaurant, and before I knew it, I found little changes that made a big difference. This blog is all about making your restaurant a little bit better--one change at a time. You never know, the changed you make today might become the profits that you will make tomorrow. Check out the rest of this blog to learn more.