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Chicken Wings—3 ways


Regular chicken wings:

  • 3 pounds (about 20 pieces) chicken drum- sticks and wings
  • ¼ cup butter
  • 1 teaspoon baking so- da
  • 2 teaspoons baking powder
  • 1 tablespoon salt

Butter Wings:

  • 75ml Yogurt (5 Tbsp)
  • 30grams Cream
  • Cheese (2 Tbsp)
  • Salt to taste
  •  1/4 Tsp Garlic Powder
  • 1/4 Tsp Chaat Masala
  •  Fresh Coriander

Garlic Parmesan Wings:

  • Chicken Wings
  • Salt & Pepper
  • Dried Oregano
  • Cayenne Pepper
  • Smoked Paprika Pow- der – Melted Butter
  • Lemon/Lime Juice
  • Garlic
  • Hot Sauce
  • Parsley
  • Parmesan Cheese


Regular chicken wings:

  • Put all of your chicken wings into a plastic bag and shake well to mix together the baking soda, baking powder, and salt.
  • Place all chicken wings on a wire rack and set in the fridge overnight.
  • When ready, position a rack in the top middle position and pre-heat your oven to 450F.
  • Bake for 20 minutes, then flip and bake for 15 minutes or until very crisp.
  • Toss with butter and cilantro, or your favorite sauce.

Butter Chicken Wings:

  • Mix everything in a bowl
  • Chill in the fridge for 30 minutes
  • Serve!

Garlic Parmesan Wings:

  • Season the wings with salt, pepper, cayenne,
  • paprika, oregano, butter and lime juice
    • Bake in the oven at 190C for 20-25 minutes
    • Mix wings with hot sauce, garlic, parsley and Parmesan cheese.

    4. Bake in the oven for 10-15 minutes at 200C