Wings are awesome. Even after eating far too many of them at college in upstate NY, I still consider chicken wings the world’s greatest “pick” foods. They are lovely to serve at a party (with five thousand napkins), but frankly I find the only true reason to make chicken wings is to have them around to eat cold for the next two or three or eight days, preferably alone with a dishtowel. And yes, thanks to my dad, I can’t say “wings” in reference to the food. It’s always die Flügel.
Having outgrown Buffalo style, I actually prefer a very straightforward, garlic-and-herb-marinated, baked wing. Sometimes after marinating I’ll dredge them in breadcrumbs, but usually I just make ’em au naturel. Jeeps doesn’t care for them much, which is fine, more for me. Although Redman seems to be coming around…
Au Naturel Flügel.
This is my wings-for-a-party recipe, which involved two of those big wing-packs.
- Two of those big wing-packs
- 6-8 garlic cloves, peeled
- 1 cup herbs your choice – I used oregano, parsley and lemon thyme
- 1 cup cider vinegar
- 2 cups olive or canola oil
- Kosher salt and ground pepper
Chop garlic and herbs together fine.
Get 2 ziplock bags. Put a 1/2 cup of vinegar and a cup of oil in each. Divide the garlic and herbs equally between the bags.
Put wings into bags. Seal, pressing out air. Moosh wings around in bag until thoroughly coated with marinade. Refrigerate at least 2 hours, or overnight.
Preheat oven to 350. Line 2 baking sheets with foil and arrange wings on sheets. Sprinkle with salt and pepper.
Bake for one hour, rotating trays halfway through. Then turn oven to broil, and place each tray on upper rack of oven for about 5 minutes until skins are golden brown and sizzling.