Crispy Baked Herbs de Provence Chicken Wings
*warning: raw chicken images ahead, scroll to bottom of the page if you can't handle it :)
So it all started with me trying to find something to eat in my moms house, and I saw some chicken wings and thought to myself "wow I should cook some chicken wings". Sorry y'all, that wasn't some magnificent story, but for most everyday people, a lot of home cooking is determined by what you already have in your house and what can you combine together to make a meal for yourself, especially if your not the type to take a trip to the store for one specific ingredient.
Aside from my struggle side dishes I managed to cook, one thing I for sure have is a large variety of spices I've accumulated during my cooking journey. One of my favorites to pair with chicken has always been Herbs de Provence. Herbs de Provence are herbs (savory, rosemary, marjoram, oregano, and thyme. Sometimes also lavender leaves in the US) that are typically used in grilling and stews, and it also pairs so well with especially baked chicken.
Another prominent ingredient in this recipe is baking powder. This, I have discovered, is what helps to get that crispy skin in baked chicken, rather than just chewy baked chicken, where the skin is almost the same texture as the meat. Not only is this recipe flavorful, but crispy, and even better, very easy! This is a great beginners instruction, so lets get to cooking!
1-1.5lb raw chicken wings
2 tablespoons olive or grapeseed oil
1 tablespoon kosher salt (more if needed)
1/2 teaspoon black pepper (more if needed)
1 teaspoon granulated garlic powder
1 teaspoon baking powder
1 tablespoon herbs de Provence
1 teaspoon Trader Joes 21 seasoning salute or Simple Truth Organic Salt Free Lemon Pepper seasoning blend
(if you have neither of these an extra tablespoon of Herbs de Provence works well)
1/4 tsp cayenne pepper
Preheat oven to 225 degrees Fahrenheit.
Allow chicken to come to room temperature for even cooking (for example, if refrigerated, allow 30 minutes).
Thoroughly clean chicken with cold water. Pat dry.
Lightly drizzle half of the oil on one side of chicken. Sprinkle with salt, pepper, garlic powder, and baking powder.
Sprinkle chicken with herbs de Provence and seasoning blends. If you don't have those, use double herbs de Provence. Finally add light sprinkle cayenne pepper.
Flip chicken over and seasoning accordingly to previous instructions.
Add chicken to baking sheet or glass baking pan, either or, cover with aluminum foil.
Bake chicken to top rack for 30 minutes.
Increase oven temperature to 450 degrees Fahrenheit. Bake for an additional 40 minutes, flipping over chicken at the 20 minute mark.
Remove chicken from oven and allow to rest for at least 5 minutes.
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