Latest news with #chickenwings
Wall Street Journal
05-07-2025
- Business
- Wall Street Journal
How the Owner of Hidden Valley Ranch Learned to Love ChatGPT
Hidden Valley Ranch needed a new formula. No, the recipe for America's favorite condiment wasn't changing. After all, last year it beat ketchup in sales. But a proposed ad created by AI tools made a plate of chicken wings look…unappetizing. The wings were pale and undersauced, like they came from an amateur's kitchen.
BreakingNews.ie
29-06-2025
- General
- BreakingNews.ie
Gurdeep Loyal's chipotle hoisin chicken wings recipe
Native to Mexico, chipotle chillies are actually just very ripe, dark red jalapeños that have been smoke-dried until black,' says chef and food writer Gurdeep Loyal. 'To make chipotle paste, these medium–hot chillies are blended with onions, garlic, vinegar, tomato concentrate, salt and spices like cumin and smoked paprika. 'As Mae West famously said: 'Too much of a good thing can be wonderful'. This applies to many facets in life, including flavour, and – in my opinion – there's nothing more thrilling than pairing two extremely delicious, loud and out-there flavours. Sweet, sticky hoisin and smoky dark chipotle are ingredients that I especially love to intermingle. Together, they are the perfect adornment for crispy- skinned chicken wings. Just wonderful!' Advertisement Chipotle hoisin chicken wings Ingredients (Makes 14 wings) 6tbsp baking powder 1tsp Chinese five spice 2tbsp fine polenta (cornmeal), ground to a powder 1tbsp onion powder 14 chicken wings, skin on (about 1.25kg) 6tbsp hoisin sauce 3tbsp chipotle paste 3 fat garlic cloves, crushed to a paste 3tbsp apple cider vinegar (Patricia Niven/PA) Method 1. Preheat the oven to 180°C fan/200°C/400°F/Gas mark 6. 2. Prepare a coating by whisking together the baking powder, Chinese five spice, ground polenta and onion powder in a bowl. 3. Pat dry each of the chicken wings using paper towels so that no moisture remains on the skin. Dredge in the coating, ensuring that they are covered all over and in the crevices. Place on two baking sheets, spaced well apart, and bake for 40–45 minutes until crispy. Advertisement 4. Meanwhile, prepare a glaze by whisking together the hoisin sauce, chipotle paste, garlic and vinegar in a bowl. 5. Remove the cooked wings from the oven, brush liberally with the glaze, then bake for a final 3 minutes. Serve hot from the oven, brushing with more glaze if you like. (Quadrille/PA) Flavour Heroes: 15 Modern Pantry Ingredients to Amplify Your Cooking by Gurdeep Loyal is published in hardback by Quadrille. Photography by Patricia Niven. Available now
CNET
21-06-2025
- General
- CNET
How to Cook Chicken Wings in the Air Fryer. Plus, What to Avoid
Perfecting air fryer chicken wings takes some technique and there is one crucial step. Always cook your wings in a single, even layer. Overcrowding the air fryer or stacking the wings will result in uneven cooking, or worse, soggy wings. If you're making a larger batch than what fits in one layer, cook the wings in multiple rounds. Make sure none overlap. While the wings will shrink as they cook, it's still important to give each piece enough space to crisp up properly. You have no shortage of sauce options or spice combos to try when making air fryer wings -- so don't be afraid to experiment. As long as you nail the cooking steps and don't under- or overcook them, you're likely to end up with a restaurant-quality snack that costs a fraction of the price and takes very little effort to whip up. Here's how to nail air fryer chicken wings next and every time. Ingredients for buffalo chicken wings 1 pack chicken wings (about 15 wings) 1/2 cup Frank's RedHot hot sauce 2 tablespoons unsalted butter, melted 1 tablespoon olive oil 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon paprika 1 teaspoon pepper How to make air fryer chicken wings in 25 minutes Step 1: Pat dry the chicken wings and place them in a large mixing bowl and drizzle olive oil over them. Step 2: Combine the seasonings and sprinkle them on the wings, then mix well so that the meat is fully covered. The four seasonings you will need for air fryer chicken wings. Corin Cesaric/CNET Step 3: Place the wings in a single layer in the air fryer and cook at 400 degrees for 10 minutes, then flip them and cook for another 10 minutes. Do not overcrowd the air fryer. Cook them in multiple batches if needed. Don't stack the chicken wings in the air fryer. Instead, make sure they're all in a single layer. Corin Cesaric/CNET Step 4: While the wings are cooking, melt the unsalted butter in a small saucepan. Add Frank's RedHot hot sauce (or a hot sauce of your choosing) and simmer on low heat for 3 to 4 minutes, stirring occasionally. If you would rather use a buffalo sauce instead of traditional hot sauce, you do not need to add butter to this recipe. Corin Cesaric/CNET Step 5: When the wings are done cooking and have reached an internal temperature of at least 165 degrees Fahrenheit, place them in a clean mixing bowl and pour the buffalo sauce mixture over them. These air fryer chicken wings are simple and quick, making them perfect for a weeknight meal. Corin Cesaric/CNET Step 6: Toss the wings until they're fully coated and serve immediately with dipping sauce, carrots and celery. These wings are perfectly crispy every time. Corin Cesaric/CNET Read more: 7 of the Best Air Fryer Accessories Air fryer wings FAQ How long does it take to cook chicken wings in the air fryer? Cook your wings for 20 minutes at 400 degrees, or until they reach an internal temperature of 165 degrees Farenheit. Should I coat my wings before air frying? You should toss your wings in a small amount of oil and your seasonings of choice. However, you should not coat them with sauce before cooking them. Save that step for last. More tasty air fryer recipes to try
CNET
18-06-2025
- Lifestyle
- CNET
My Secret Crispy Buffalo Wings Recipe Will Upgrade Every Summer Party
With summer now just around the corner, it's time to start planning for this season's outdoor parties. There'll be great food, great drinks and even better company, but there is one very easy way to improve on last year's effort. Is it really a party if you don't serve my gorgeous Buffalo wings? Every good party needs two things at the very least: great wings and your favorite beer. So if you want to impress your guests, check out this easy, convenient, crispy oven-baked chicken wing recipe. This is great if you don't have a deep fryer or must make large batches of wings. Another perk of using the oven is that it's a healthier alternative. Now, just because it's healthy doesn't mean you're sacrificing flavor or that satisfying crispy chicken crunch. Here's everything you need to know to make these tasty bites for game day. Read more: Clever Cleaning Hacks for the Hardest-to-Reach Crevices in Your Kitchen Everything you need to make oven-baked chicken wings Porter Road Raw ingredients Porter Road wings from Jolly Barnyard Start with high-quality chicken wings. Jolly Barnyard's pasture-raised birds have room to move, get fresh air and eat a varied diet free of added hormones and antibiotics. The shipment of 1 to 1.5 pounds of wings arrives frozen. $24 at Porterroad How to make crispy chicken wings in the oven 1. Decide how many wings you need. Generally speaking, budgeting six to eight wings per person is wise, depending on what else is being served. A variety of sauces and dips will keep things interesting. 2. Make sure the wings are washed and patted completely dry. Preparing the wings beforehand is as important as anything to achieve crispy results, so don't skip the drying step. 3. To lock in moisture and also help the skin develop crispiness, most chefs encourage a light coating of baking powder and/or white flour. If you're trying to avoid those two ingredients, trusted food nerd Alton Brown suggests lightly steaming the wings for 10 minutes to render the fat, which naturally helps to crisp skin during cooking. 4. If you're doing a dry rub like Cajun seasoning or jerk spices, apply to the wings before cooking. Otherwise, wings are tossed in a wet sauce afterward (but never before). 5. Place the wings in a single layer on a nonstick baking sheet. Feel free to line it with aluminum foil for easy cleanup, and place the wings on a wire rack set within the pan so the fat drips down (optional). 6. Bake the wings at 350 degrees for 1 hour, turning them over halfway through. This helps the skin crisp relatively quickly without drying out the inside. Optional: A good, if slightly more caloric tip comes from Mark Bittman who suggests a little extra fat to baste the wings while they cook, still flipping them partway through. Not only do they stay moist, according to Bittman, but they get beautifully browned, too. 7. For truly crispy skin, turn the oven up to 425-450 degrees during the last 20-30 minutes of cooking. Or, broil the wings for 2 to 3 minutes on each side. If you're basting per Mark Bittman or the wings are baking in some of their own juices in a tray, you may cook them for longer without the risk of them drying out. Just look for a crispy skin to develop and don't exceed 90 minutes of total cooking time. 8. You can follow these same basic rules and processes to make frozen chicken wings crispy in the oven, too. Just make sure to pat them dry, especially well before cooking, as ice may have formed on the skin. 9. Once cooked, it's saucin' time. There are a million and one sauce (and dip) recipes to try, from classic Buffalo with blue cheese to international flavors like soy, garlic, teriyaki, ginger and even curry. Is your summer party really a party without buffalo wings? Gettys Images/ repinanatoly Fan favorite chicken wing recipes: Crispy oven-baked Buffalo wings This clip from RecipeTin Eats' Nagi Maehashi teases the use of a rack to drain juices for less fat and more crispiness. Get Maehashi's recipe for truly crispy oven-baked Buffalo wings. Smoky rubbed wings with molasses Smoky rubbed wings with molasses. Quentin Bacon Beauty & Essex chef Chris Santos' recipe uses molasses, honey and bourbon. A smoky spice rub and a doctored barbecue sauce make his baked-then-broiled wings irresistible. Soy-glazed wings Soy-glazed chicken wings. CNET These sweet wings are great as is, but add some fresh chives, sesame, crushed red pepper or diced garlic for a multilayered sauce. Tasting Table's recipe uses rice flour to dredge the chicken, giving it the added bonus of being airy, crispy and gluten-free. Maple-mustard barbecue wings Maple mustard barbecue wings. CNET Christine Gallary's recipe is easily adapted to the oven-baked method. Just brush the wings with the sauce in the last few minutes of cooking so it caramelizes a bit but doesn't burn. Chicken wing recipe FAQs When should I season my chicken wings? If you want to season your wings, apply any dry seasonings or rubs before you cook them in the oven. However, if you're using any sauces, those are going to go on after you're done cooking the wings. How can I make sure my wings are moist and crispy? In order to make sure the moisture is locked into your wings and they don't get dry in the oven, apply a thin coating of baking powder or white flour before you cook the chicken wings.
CNET
06-06-2025
- General
- CNET
9 Mistakes to Avoid When Using Your Air Fyer
When it comes to kitchen gadgets, the king right now is the air fryer. It can easily make everything from potato skins, to chicken wings, bacon and even a whole chicken. While these handy devices cut down on time spent in the kitchen, they aren't perfect. Even if you use yours all the time, a few simple missteps could be holding you back. From overcrowding the basket to skipping regular cleanings, here's what you need to know to get the best results every time. Read more: This New Glass Air Fryer Is the Best We've Tested. Is It Worth the Price? Air fryers are simple to operate, but there are some steadfast rules to follow to ensure even cooking and maximum deliciousness from your next air fryer creation. To help, we consulted the "Air Fryer Queen," Cathy Yoder of Empowered Cooks, for her take on the most common mistakes you may be making with your air fryer. 1. Underestimating your air fryer An air fryer can burn food in a hurry if you don't watch it. Getty Images An air fryer's undeniable superpower is in its ability to make frozen fried food taste and feel like it's actually been deep-fried. However, getting stuck in an air fryer rut is mistake No. 1 when it comes to using your air fryer. "People get fixated on maybe two things like chicken nuggets and french fries," says Yoder. "Just thinking beyond frying, if you can grill it or if you can bake it, in most cases, you can use your air fryer for it." 2. Wasting time preheating This is a hot take, as many air fryer recipes call for preheating. This may just mean running it empty for a few minutes to get its nonstick surface hot, or some models even have a preheat setting built in that can take up to five minutes. Yoder tested several recipes using the same air fryer both preheated and not, however, and found that preheating didn't offer significantly different results. "It maybe made a difference of two minutes," she says. "I pretty much only preheat if something has a very short cooking time." Since air frying is meant to be a time saver, minutes matter. Many air fryers that have a preheat setting typically don't have a built-in temperature monitor, so if you accidentally open the basket during the preheat cycle, it will start all over again from the beginning, which is really a waste of time. (I have experienced this firsthand. It is indeed very annoying.) Plus, opening the basket after preheating just lets all the hot air out anyway. 3. Using nonstick cooking spray Air fryers are meant to reduce the need for oil, resulting in healthier dishes, but the temptation to use some nonstick cooking spray -- even though the interior of most air fryers has a nonstick coating -- is real. But it's a bad idea: "It is said that some of those propellants in cooking sprays could damage the coating in the air fryer," says Yoder. And what's more: "Go look at the ingredients in there. You don't want to ingest that." For items such as raw veggies that could use a little help from oil, for a highly convenient option akin to cooking spray, Yoder recommends just buying a spray pump and filling it yourself. Read more: 7 Must-Try Air Fryer Accessories to Elevate Your Cooking Experience 4. Using too much oil Just a spritz of cooking oil is all most air fryer foods require. Wonderchef Certain vegetables that don't contain any fat to begin with may need a little support for their spin in the air fryer, but "in most cases, it's not needed," says Yoder. Most meats will release enough of their own fat during the cooking process: chicken skin will get crispy in the air fryer from the fat of the meat alone. Oil can be employed in certain preparations, but should be used sparingly. "It's handy if you have a rub or spices on the surface to help them adhere," says Yoder, "and if you're adding a breading, for sure you've gotta have it on there so the flour doesn't dry out. But for all the frozen things, they are chockfull of fats so you don't really need to add any more." 5. Using not enough oil or the wrong kind Patchy spots of dried flour, incinerated broccoli florets and dehydrated potatoes can all be victims of not enough oil in the air fryer. When it is called for, you do need to consider what kind of oil to use. Olive oil is the grab-and-go for most of us, but "it has a lower smoke point," says Yoder, which can result in burnt flavors if you're air frying for a longer time at the top of its temperature range. "I just recommend avocado oil. It has a nice high smoke point, and it's healthy." 6. Overcrowding the basket Don't pile sprouts and other foods on top of each other or they won't cook evenly. Alexandra Able/CNET Air fryers rely on air circulation. "It's essentially just a mini convection oven," Yoder says, "For crispy things you want air to be able to get around all of them." For that ideal, crispy, fried-like outcome, air needs to have access to every surface, which means adequate space between pieces, and oftentimes a single layer. "In the marketing pictures you'll see an air fryer basket with mounds of fries coming out," says Yoder, which speaks to the generous capacity of certain models, but doesn't reveal their best usage. Those recipes that have more of a roasted than fried vibe can take a little more crowding, but you're still not filling to the brim. If the food actually touches the cooking mechanism that hovers above the basket, then you've potentially got a hygiene problem, so stick to a single layer in most cases. Read more: 7 Essential Tips for Using Your Air Fryer 7. Not shaking or rotating the food Make sure to cook your food on both sides for ideal crispiness. ThaiIt's tempting to adopt a "set it and forget it" mindset when cooking with an air fryer, but the best outcomes rely on the smallest bit of participation. "Shaking or rotating helps with even cooking," says Yoder, especially if you are packing the air fryer with more than just a single layer. Your fries, tots and poppers will better resemble actual bar food if you take a moment in the middle of the cycle to give a little shake, and your chicken parts will have appealing browning all over with a flip to the opposite side. 8. Starting with wet food An air fryer isn't the same as a slow cooker, and its air circulating mechanism works best on food that isn't wet. So if you're rinsing anything destined for the air fryer, whether vegetables or proteins, you're going to want to take a moment to dry those first. "If it's wet, you're going to be steaming the exterior where we want to char," says Yoder, which is counterproductive to the whole air fryer ethos. 9. Not cleaning it properly Clean the coils above your air fryer cooking basket for a safer kitchen and better tasting food. David Watsky/CNET Because of their largely nonstick nature, air fryers are generally easy to clean, and many have baskets that can be put directly in the dishwasher. It's possible, however, that your air fryer isn't as clean as you think it is, even if you've been diligently scrubbing the residue from the basket. "Not wiping down the heating unit inside of the air fryer is a common mistake," says Yoder. Think about it -- there's cooking happening inside of that drawer, including the kind of splatter similar to when you're doing a stovetop sauté. And if you're committing the overcrowding mistake, it's possible that your food is coming in contact with the heating unit, as well as whatever splatter is lingering there. "It can be scary," says Yoder, but it's not hard to correct. "After you let your air fryer cool, just have a cloth or even a damp paper towel to keep the gunk from collecting."
