Baked Chicken Wings – Texas Style

®This is a RAS signature Recipe©

These are the best Oven Baked Chicken Wings – Texas Style. Here we use drummettes. Simple marination, a good 8-hour chill in the fridge, and then pop them in the oven! These are not the spicy sticky style wings but ‘tender and packed full’ of flavor wings that will make you wish you doubled the recipe!

Total time is not inclusive of – overnight marination/8-10 hours.

The Recipe Intro↓ has more related information. If you’d like to check it out.

♦Prep time:5 ♦Cook time: 50 ♦Yield: 4 servings

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients:

Chicken drummettes or wingettes - see notes		1 kg/2.2 lb
Mild Chilli powder (or a good Paprika- not smoked)		2 tsp
Onion powder		2 tsp
Garlic powder		2 tsp
White pepper powder		1 tsp
Old Bay seasoning - see notes		1 tsp
Chimichurri seasoning - see notes		1 tsp
Ground Cumin		1/4 tsp
Raw Sugar		1 tsp
Light Soy Sauce		1/8 cup
White Wine Vinegar or suitable Vinegar Substitute		1 tsp
Liquid Smoke - see notes		1 tsp
Olive oil (use regular - not extra virgin)		2 Tbsp
Tapioca starch		1 Tbsp

Method:

1. Rinse your Chicken wing drummettes (recommended)  once or twice and drain. This removes any sliminess and odor and also gives us some liquid to help rub in the dry rub.
2. Combine all the ingredients for the marination except Olive oil and Tapioca starch. Mix well.  Or alternatively, add directly to the chicken in a bowl.
3. Add the drained chicken to a bowl followed by the ‘marination rub’ ingredients.   Rub well to coat the pieces thoroughly.
4. Cover and refrigerate for 8-10 hours or overnight. You can also place the marinated chicken into a larger Ziploc bag and place it in the fridge.  Try to move the chicken pieces in the marinade once or twice during this time, to ensure all parts are coated nicely.
5. Remove from the fridge. Add the tapioca starch and olive oil, and rub them into the pieces one more time. Allow sitting for 30 minutes, to come back to room temperature.
6. Preheat the oven to 225° C /437° F. Place the marinated chicken on a tray lined with nonstick baking paper/parchment. Or you can place them on a lightly greased baking rack over the baking tray.
7. Place on a mid-lower rack (one rack above the lowest is good)in the oven with heat from above and below if possible. If your using a conventional oven without this setting that is okay.
8. Bake for about 50 minutes for Drummettes, 40 minutes for Wingettes. About halfway through the cooking time, flip over all the pieces.
9. Baked Chicken Wings – Texas Style are ready to be served! Let me know how you found them in the comments below..
10. Baked Chicken wings are great as a side with Fried rice, Mac and Cheese, Pasta salad, or along with coleslaw, garden salad, baked sweet potato, potato salad, stuffed peppers, or with a ranch dressing and vegetable platter.

Baked Chicken Wings – Texas Style

 

Notes:

•  Wingettes or Drumettes:  See the image above for which is which. Wingettes are also called Midjoint Wings and Drummettes are also called Wing sticks. We can use either. I use only drummettes for this recipe. It is recommended to use either all drummettes or all wingettes. You may of course use both, but each cut tends to have a different baking time, so bake accordingly. You could also use whole chicken wings if you prefer that, just increase marination and cooking time.
• Old Bay Seasoning is a “Spice mix (a blend of herbs and spices) that is marketed in the United States by McCormick & Company and was originally created in Baltimore, Maryland. It contains Red Pepper, Celery Salt, Black Pepper, Paprika, Cinnamon, Ginger, Cardamom, Allspice, Cloves, Mace, and Dry mustard. If you don’t have it, just add a pinch of the listed powdered ingredients ↑ to make 1 tsp.
• Chimichurri seasoning is a spice/herb mix originating from Argentina. It can be mixed with oil and vinegar to make a sauce and used as a condiment along with grilled meats.  It can also be used in a dry rub for roasted chicken. Chimichurri ingredients are Paprika, Parsley, Oregano, Basil, Thyme, Savory, Garlic powder, Onion Powder, Cayenne pepper, and Black Pepper. Use dried herb leaves—not powdered or ground. If you don’t have it, just add a pinch of the listed dry herb and spice ingredients ↑  which you have available to make 1 tsp.
• Liquid Smoke: this is a liquid flavoring that mimics cooking with wood smoke while retaining a similar flavor. It can be used to flavor any meat or vegetable. I have used Hickory Liquid smoke. If you don’t have it, you can use some smoked paprika instead. It really gives that authentic Texas-style flavor.
• Overnight marination or 8 hours is essential in this recipe. Bake the wings before that, and you’re really compromising the flavor!
• Salt is not added to the marinade since light soy sauce is already salty. If you are using reduced-sodium soy sauce, you can add a dash of salt. Do check how salty your soy sauce is. Adding more than 1/8 cup is not recommended.

Key Ingredients: Chicken, Soy Sauce, Spices, Herbs, Salt, Starch, Oil.

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