Recipe of the Week: Best Chicken Wings Ever!
I've made these wings numerous times and that's what people say, "best wings ever!" They are particularly fun to eat while watching your favorite football teams play. These are easy and quick. If you don't like or have wings, you can also use this recipe for legs & thighs. This is a completely new, original recipe. If you like this one, please check out our great cookbooks, Feast Without Yeast(or in Spanish, Un Banquete Sin Levadura), and Extraordinary Foods for the Everyday Kitchen.
- Chicken wings--any amount
- Sea salt
- Dried or Fresh Marjoram
- Dried or Fresh Dill
- Preheat oven to 350F.
- Separate the chicken wings into parts, if desired. Not to be gross, but the main reason to do this is to reduce waste. I've noticed that when people eat wings that are in their original shape, they miss a lot in the joint area.
- Line baking sheets with parchment.
- Place the chicken pieces on baking sheets with space between them, at least ½ inch on all sides. If you crowd the wings, they take much longer to cook and don't get very crispy. Usually this is about 30 minutes.
- Sprinkle with sea salt, dill and marjoram. The dill and marjoram should be very heavy over the chicken, especially if you are using fresh herbs.
- Roast at 350F until chicken is brown and crispy.
- Remove from oven.
- If you are not serving immediately, let the wings cool completely before covering.
- I suggest placing them in a foil pan. When no more heat is escaping from them, cover and refrigerate .
- Reheat in oven uncovered.
- Serve hot!