The Dynamite Chicken cookbook is here! Get ready for 60 brand-new ways to love your favorite bird. Inside this clever collection by Food52 and chef Tyler Kord, you'll find everything from lightning-quick weeknight dinners to the coziest of comfort foods.
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13 Comments
Rebecca L.
May 23, 2021
I’ve made this recipe several times. I don’t like hot and spicy so I use Trader Joe’s smokey peach salsa. Are use the broiler. The chicken is really
moist.
moist.
Susan S.
October 28, 2017
I have a question regarding Dr. Bronner's Sal Suds. Do you dilute it to use as dish detergent or use as is? Thanks.
Megan
October 25, 2017
Yes! I have always cooked mine in a hot oven (450-500) - so a similar method. I toss mine in a bit of seasoned flour (only 2 Tbs. flour for 2 lbs. of wings- so just a light coating). I also spray the pan with oil and then spray the wings with a bit of oil after laying them on the pan. We have always preferred this vastly over fried wings or wings baked at a lower temp. It has yielded the crispiest skin for me. I got my original recipe from Food & Wine.
Lisa M.
October 25, 2017
THe biggest complaint I have with making wing sauce in the oven is the grease splatter that gets all over the oven that I inevitably just cleaned. Any tips on that?
Kristen M.
October 31, 2017
I haven't noticed an issue with these wings, but one trick I learned from Cook's Illustrated that I use whenever I roast chicken now: set the chicken on a rack over a rimmed baking sheet full of sliced potatoes that are lightly salted and tossed in a little olive oil (or another vegetable that will absorb the juices dripping down). Less smoking and spattering and the potatoes are delicious too!
Donna B.
January 30, 2019
I have found steaming the chicken first gets rid of fat making less splatter in the oven.
Janet M.
October 25, 2017
This traditional sauce--butter, hot sauce, garlic, and vinegar--is, after decades, still the one we like best. I have fried the wings, but without any breading, marinating, brining, etc., they don't really absorb much oil. The oven method gets rid of the oil mess, but cleaning the pan is still such a pain that I'm not sure their's much gained from it, and probably doesn't save many calories either since most of the fat in the wing comes from the skin--and is the whole reason for eating wings anyway. i can promise you that after frying wings, the volume of oil recovered is very close to the volume poured into the pan in the beginning and quite likely most of the difference can be accounted for by what drips onto the paper towels used for draining the fried wings. It's a dilemma, but the broiler pan method does ensure that seasonings added to the wings before cooking will still be there after. I'm going to try it, and thanks for the article
Merrill S.
October 25, 2017
Speaking from (lots) of experience with this recipe, the pan cleanup is actually a breeze! Having experienced my worst ever kitchen disaster while deep frying I instinctively avoid it whenever possible. I find that I don't miss it all all using this method, which produces equally crisp, addicting wings. For me this is not about calories, but the convenience and the amazingly delicious results!
Jimmy N.
November 1, 2017
I put aluminum foil down and spray it with oil. Doesnt get much easier in the clean up department.
luckydon2
July 1, 2023
I fully agree. I do the same thing esp. since we do 20 lbs of wings.AND enjoy every bite. And you tell how good they are oy the way the wings disappear!!!!
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