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Prep Time20 Mins
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Cook Time55 Mins
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Serving4 People
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My husband has always been a huge fan of chicken wings. He likes to say it’s required consumption with any football game – along with a tall stein of beer. One day, he decided to try and create a crispy wing without a deep fryer, and after a bunch of research he found the perfect formula.
Drying out the wings overnight allows for the skin to crisp up easily in the BBQ, adding the perfect crunch to the wing without all the extra fat.
For this recipe you will need:
- A cooling/drying rack
- A baking sheet
- A grill
Ingredients
Nutrition
- Daily Value*
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Total Fat: 43.7g66.2%
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Total Carbohydrates: 2.1g0.84%
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Total Protein: 60g60%
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Cholesterol: 377.6mg125.8%
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Sodium: 2,091.6mg90.9%
Directions
Place your drying rack over your baking sheet. Spread the wings out on the drying rack and place in the fridge for a minimum of 10 hours (maximum 24 hours). I usually dry them out overnight.
In a large bowl, combine your flour, baking powder, white pepper, salt and garlic powder. Mix thoroughly.
Lightly dredge the wings in the flour mixture. Make sure to cover the entire surface area of each wing. Shake off any excess and place them back on the rack. Let them sit at room temperature for 20 minutes for the flour to absorb any excess moisture.
Allow your BBQ to preheat fully before grilling the wings. Turn them every few minutes for 15 minutes over direct heat, then move them to indirect heat for 5 more minutes.
Garnish with some parsley or a wing sauce of your choice and enjoy!
Conclusion
Place the warm water in the large bowl of a heavy duty stand mixer. Sprinkle the yeast over the warm water and let it sit for 5 minutes until the yeast is dissolved.
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