Made this today exactly as per your recipe. It was really good! Best oven wings we have ever cooked - really crispy but not dried out.. Thank you from the UK. 👍
Ms. Anita, very nice recipe, btw a tip I learned from a chef is putting the wings on a wire rack on the cookie sheet will crisp the wings up even better with no wet soggy spots on the wings, I hope that helps someone if needed, everyone have a great super bowl weekend & be safe
There's no measurements for ingredients. Other than that, I like the video. I agree with you on the parchment paper. Cooking on the cooling wrack probably does produce a crispy product, but like you said in a previous reply, The cooling wrack is hard to clean!😊
I always knew baking powder makes a crispy baked chicken wing... Never knew to combine baking powder with cornstarch... I'm going to do this method all the time since I make a lot of baked chicken... You're my idol Anita❤❤❤
Amazing!! Bought discounted organic chicken wings yesterday and cooked them in IP for today's lunch. And now I turn on my tablet to see, how to make the souce to crisp them under the grill - and your video pops up!! Just what I wanted. This seasoning (with smoked paprika) I still have from your chicken thighs recipe. The secret crispyness ingredient sounds very interesting ))
I followed your guide but it was disgusting i don’t handle baking powder at the best of times i ate as i was hungry and treated it as fuel and no more but i’ll have to find a better more natural way other than baking powder, we have a negative view here in little england, of cuisine in the states but i have had the best beef when i was there so put my inexperienced views to one side but if the average American thinks this baking powder recipient is cool i’d have to readjust some of those naive judgments but i’m grateful for the learning curve. Thanks Anita your other dishes so far wonderful, those that i’ve tried.
Too much baking powder can indeed make the texture weird!! I’ve made this mistake, it becomes almost slimy? Not with wings, but trying to even pan fry a simple beef/broccoli or chicken/broccoli Chinese style, using too much made it sticky/gooey for sure. It took a few more times of making it & perfecting timing on cornstarch slurries that I finally understand why…& I’m a biochem major 😂lmao. Try again or switch the cornstarch - that can also cause weird gumminess as well if the “near exact” amount isn’t used! Best wishes 😊 - American lol
Made this today exactly as per your recipe. It was really good! Best oven wings we have ever cooked - really crispy but not dried out.. Thank you from the UK. 👍
Great to hear!
Ms. Anita, very nice recipe, btw a tip I learned from a chef is putting the wings on a wire rack on the cookie sheet will crisp the wings up even better with no wet soggy spots on the wings, I hope that helps someone if needed, everyone have a great super bowl weekend & be safe
Hi Steve, I find that the rack gets really messy and hard to clean so I prefer to use parchment. Maybe non-stick spray would help 😁
There's no measurements for ingredients. Other than that, I like the video. I agree with you on the parchment paper. Cooking on the cooling wrack probably does produce a crispy product, but like you said in a previous reply, The cooling wrack is hard to clean!😊
It would be awesome if you could put the ingredients measurements in the video description.
Hi Jim, the recipe link is always in the description section right under the video. Glad you liked the video 😀
I made these and they are absolutely delicious 😋. Thank you for this recipe
My pleasure 😊
I made the spicy ones today. They are awesome and crispy just like you said! 😀
Wonderful 😉
Hmm.. I wonder if I could do the seasoning and baking powder mixture in a bag with the chicken shake'n'bake style?..
I always knew baking powder makes a crispy baked chicken wing... Never knew to combine baking powder with cornstarch... I'm going to do this method all the time since I make a lot of baked chicken... You're my idol Anita❤❤❤
🤩👍
❤
I would love to try and make some
They turned out crispy as stated.
Thank you. I don't have a wire rack as many recipes state.
Same! So this is the best recipe out there!
@@YS-eu4ne 😊😊😊
I'm about to flip mine a give them another 20 min. I'm exited to see how this turns out. I didn't have paprika so I just used alot of Cajun seasoning
Nice recipe Anita.
I usually add Italian herb seasoning to it as well. The guys always ask for me to make them.
Sounds good 👌
Amazing!! Bought discounted organic chicken wings yesterday and cooked them in IP for today's lunch. And now I turn on my tablet to see, how to make the souce to crisp them under the grill - and your video pops up!! Just what I wanted. This seasoning (with smoked paprika) I still have from your chicken thighs recipe. The secret crispyness ingredient sounds very interesting ))
Hope you enjoy 😄
Oooh! I am going to make these this weekend! Thanks so much for the recipe, Anita! 😀
Great! Enjoy 😉
These look delicious!
Thanks 😁
Sounds crispy and looks delicious Anita! 🤤👍🏻👊🏻
Thanks, Fred 😋
Thank you! I am going to try this tomorrow.!
Enjoy 😉
Gonna give it a go Anita !
Great! Enjoy 😀
Gonna try tonight for the game 😋I will be back tomorrow to tell you how it turned out 😂
Enjoy 😉
Can use flower instead of baking powder
Baking powder is needed for this recipe 😉
what can I use in place of cornstarch
Can I use cornflour instead of cornstarch, please?
I made this for friends at a get together and it was a hit! Thank you.
Awesome 👏
Just found your channel. Love you girl
Could you please send me the link when the recipe is fixed, I love making your recipes!
Hi Manny, here is the link with instructions: anitacooks.com/crispybaked-chickenwings/ Hope you enjoy ;)
Awesome thanks
Enjoy 😉
Gonna try it👍
Can you make sweet Laddoo And soy sauce
What are the amounts of each ingredients
Hi, the recipe link is always below the video in the description section: anitacooks.com/crispybaked-chickenwings/ Enjoy 😉
I’m doing this NOW
Enjoy 😉
Anita, you link to the recipe. does not work, it only shows the ingredients and no instructions?
I followed your guide but it was disgusting i don’t handle baking powder at the best of times i ate as i was hungry and treated it as fuel and no more but i’ll have to find a better more natural way other than baking powder, we have a negative view here in little england, of cuisine in the states but i have had the best beef when i was there so put my inexperienced views to one side but if the average American thinks this baking powder recipient is cool i’d have to readjust some of those naive judgments but i’m grateful for the learning curve. Thanks Anita your other dishes so far wonderful, those that i’ve tried.
You need aluminum free baking powder!
Too much baking powder can indeed make the texture weird!! I’ve made this mistake, it becomes almost slimy? Not with wings, but trying to even pan fry a simple beef/broccoli or chicken/broccoli Chinese style, using too much made it sticky/gooey for sure. It took a few more times of making it & perfecting timing on cornstarch slurries that I finally understand why…& I’m a biochem major 😂lmao. Try again or switch the cornstarch - that can also cause weird gumminess as well if the “near exact” amount isn’t used! Best wishes 😊
- American lol
hello i am indonesian,
Can I use cornflour instead of cornstarch, please?
Hi, if you’re in the UK, cornflour is the same as cornstarch in the USA.
@@AnitaCooks I'm In Canada.