Default Wings: DIY

Wings are such a quick, easy, and often very cheap way to make everyone happy. They’re frequently labeled at the butcher counter as “party wings” and are already split up into the flat wing and the drumette, which is perfect for me because The Boyfriend prefers the drums and I want *all* the flats. For a little while I was preparing a new recipe each time we wanted wings, until I finally figured out my “go to” or The Default. If you love wings, but you and your meal buddy want different flavors, this is the recipe for you. The Default delivers perfectly crispy wings with a delicious dry rub every time, ready to be eaten as is or drenched in your sauce of choice.

Equipment:
Oven
Large glass pan
Tongs

Ingredients:
1-2 lbs “party wings”
2 tbsp cooking oil or animal fat of choice
1-2 tbsp granulated garlic
2-3 tsp Diamond Crystal salt

Preheat oven to 350*F. Grease one or two glass pans with your fat of choice, using a silicone brush or other preferred utensil to coat the whole bottom of the pan and up the sides. (You may need two pans if you are making more than one pound of wings, if they are too close together, it can overcrowd the pan and they won’t cook as well or as evenly).

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Conflict-Free Wings

With flavors stemming from North Africa and the Middle East, I wanted to bring all these herbs and spices together without stirring up any trouble so for the sake of enjoying a good meal, any debate on the origin of flavors or other political discussions end here.

Somewhat inspired by the za’atar skillet bread The Boyfriend and I were fortunate enough to try at Willi’s Wine Bar on our recent trip to California, the marinade for these wings comes together very quickly and is practically impossible to stop licking off your fingers (before you touch the raw chicken of course).

You Will Need: 
1 large baking sheet
1 cutting board
1 large bowl
1 medium bowl or large ziplock bag
1 small bowl
1 very sharp knife or cleaver
1 rubber spatula
1 pair boning tweezers or equivalent

Ingredients: 
2 lbs whole bone-in chicken wings (about 10 wings)
5 tbsp high-quality olive or avocado oil
4 cloves garlic, minced or cubes
2 tsp lemon juice

Seasoning: 
2 heaping tbsp za’atar
2 heaping tsp harissa
1 tsp cayenne
1/2 tsp salt

Place the wings in a large bowl, cover with cold water, and set aside.

In a small bowl, combine all herbs and seasoning with 2 tsp lemon juice and 5 tbsp oil. Using a fork, stir until mixture resembles a paste. Set aside.

Cutting board: Using boning tweezers or equivalent, remove any feathers left behind on the wings. Split each wing from the drumstick at the joint with a very sharp knife or cleaver. Add split wings to a clean bowl.

Making this recipe a few times is actually what inspired me to pick up this little thing

Making this recipe a few times is actually what inspired me to pick up this little thing

Using a rubber spatula, toss wings with marinade-paste until all wings are coated. Transfer to ziplock bag or cover bowl with foil, refrigerate for at least four hours.

Remove wings from refrigerator about 30 minutes before baking, this ensures the meat will cook evenly.

Pre-heat oven to 410*F and cover baking sheet with foil.

Arrange wings on baking sheet skin side up and bake for 20 minutes. After the first 20 minutes, turn the wings so they are facing skin side down and bake for an additional 10 minutes.

Set oven to broil, flip wings one last time so they are skin side up, and broil for 3-5 minutes to get the skin nice and crispy.

Serve immediately.

Enjoy!