Chicken wings in the sleeve - 4 step-by-step recipes

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Prepared by: Vika Vasilenko

12/29/2018 Cooking time: 1 hour 0 minutes

Today I’ll tell you how to cook delicious BBQ chicken wings in the oven. The wonderful marinade sauce makes them incredibly aromatic, sweet and sour, piquant. Be sure to try it!

Description of preparation:

To marinate the wings, I use tomato paste, spices and soy sauce, lemon juice and garlic (powder).
I do not recommend adding chopped fresh garlic; garlic grains burn strongly at high temperatures. You can put garlic slices, marinate, and then remove them from the wings. Of the spices, I only add basil, sometimes tarragon, but you don’t need too much of them, the main emphasis is tomato paste-lemon-sugar! Purpose: For lunch / For dinner Main ingredient: Poultry / Chicken / Chicken wings Dish: Hot dishes Geography of cuisine: American

Features of baking chicken with salt, temperature and cooking time in the oven

Before we start cooking, let's focus on the most important points. This will help avoid mistakes for those who are going to cook the dish for the first time.

What kind of salt is suitable?

1. To bake chicken in this way, you need to use the simplest salt (rock or sea), without additives. A coarse (coarse) grind is ideal.
2. The salt is poured onto a baking sheet/in a heat-resistant form/frying pan with a removable handle in an even layer approximately 1.5-3 cm thick. To make it easier to remove after cooking, the baking sheet should be covered with parchment paper or foil.
3. It is better to throw away the salt pillow immediately. If it cools down, mixed with juice and fat from the bird, it will turn into a monolithic solid layer, and it will not be easy to get rid of it.

How to properly prepare chicken for baking?

1. Before cooking, the bird must be completely thawed and wiped dry. This will help prevent excessive moisture release and, as a result, salt sticking to the chicken skin. If this happens, it is better to immediately remove this section of skin with a knife and throw it away.
2. You need to place the chicken on the salt with its back down, so the breast will remain as juicy as possible and will be well browned on top.
3. If desired, the carcass can be cut in half along the back and “opened” like a tobacco chicken. This will ensure the chicken cooks faster and more evenly.
4. To prevent the tips of the wings from burning during baking, they should be covered with foil or hidden in “pockets” by cutting the skin on the sides of the breast.
5. It is better to tie the legs together with twine - then the carcass will look neater after baking, and the juice will not be released too intensely.
6. You can stuff the internal cavity of the bird with apples, rice, dried fruits, potatoes, buckwheat, mushrooms - whatever your heart desires.
7. The meat can be greased with softened butter mixed with herbs or spices. To do this, you need to carefully lift the skin, trying not to damage it, and distribute the aromatic oil mixture in an even thin layer. It will turn out even juicier.

Mode, temperature and cooking time

1. There is no fundamental difference between baking chicken in a gas or electric oven. Recommended cooking temperature is 180 degrees. It is not advisable to raise it to 200 degrees - this can lead to burning and cracking of the skin. This risks the chicken meat becoming dry.
2. To form a golden brown crust on top, bake using convection mode. Shortly before the end of cooking, you can turn on the grill to brown the crust even better.
3. The approximate cooking time can be calculated using the formula: 35-40 minutes * 1 kg of meat. That is, a two-kilogram chicken will bake for about 1 hour and 10-20 minutes. If the bird is domestic and not broiler, it should be cooked longer.
4. You can check the readiness of the dish with a toothpick or knife. When the carcass is pierced in the thickest part (thigh, breast), absolutely clear juice should come out.

How to cook BBQ chicken wings in the oven

1. Prepare the food, wash the wings thoroughly, cut off the ends. Use salt as desired, for me the salt in soy sauce is enough.

2. Prepare the marinade: combine tomato paste with soy sauce, basil, freshly prepared lemon juice, sugar, garlic powder.

3. Mix well, the marinade is thick and aromatic. I don't add fresh garlic because it will burn too much in the oven and you won't get very pretty wings.

4. Lubricate the wings with the resulting marinade, mix well, massaging the wings. Leave for 10-15 minutes. Preheat the oven to 200 degrees.

5. Place the wings on a baking sheet; I lined them with parchment to make the baking sheet easier to clean. Place the wings in the oven for 30-35 minutes.

6. The wings are ready! I bake for the last 10 minutes under the grill or turn on the convection, grease with rendered fat for 5 minutes.

7. Remove the wings from the baking sheet and serve hot!

8. Have fun!

Chicken wings in a sleeve in the oven

List of required ingredients:

• Chicken wings - 10 pcs;
• Soy sauce - 4 tbsp;
• Salt - to taste;
• Seasoning for chicken - optional;
• Baking sleeve - 50 cm.

How to cook chicken wings in a sleeve in the oven:

1. Inspect the wings and, if necessary, singe the hairs. Then rinse thoroughly under running water and dry with a paper towel.

2. Place chicken wings in a bowl, add spices, salt and soy sauce. Mix everything well. Please note that soy sauce itself is quite salty. Therefore, you may need very little salt.

3. Place the wings in a baking sleeve and secure it on both sides with threads or special ties. Leave the wings to marinate for 40 minutes.

4. Place the sleeve with chicken wings on a baking sheet. Make several punctures on top using a fork or toothpick. This is necessary to allow steam to escape during the cooking process. Place the baking sheet in an oven preheated to 180° and bake for 40 minutes.

5. Remove the baking sheet from the oven. Carefully, so as not to burn your hands, cut the bag and push the edges apart so that all the wings are visible. Now, put the baking sheet back in the oven and bake for about 15 minutes until deliciously golden brown.

Chicken wings in a sleeve in the oven are ready! Bon appetit!

When marinating, you can use sour cream, mayonnaise, kefir, soy sauce or ketchup. What's in the refrigerator

Bake cut chicken on coarse salt with potatoes and garlic

Required:

• large chicken carcass weighing 1.8-2.0 kg;
• potatoes for baking – 1 kg;
• table salt – 700-1000 g;
• refined vegetable oil (sunflower, olive) – 100 ml;
• aromatic spices: ground pepper of different types, curry, garlic, ginger, or a ready-made spice mixture.

Step by step recipe:

1. Soak the potatoes in cold water for an hour, then rinse thoroughly with a brush and rinse several times - they should be absolutely clean for baking “in their jackets”. Cut each potato lengthwise into two parts, grease with some vegetable oil.
2. Cut the chicken carcass lengthwise along the central bone of the breast, removing all the entrails and excess skin. Then rinse well and dry with paper towels.
3. Place the uncovered carcass on the board, skin side up, and rub generously with marinade. Let soak for 5-10 minutes.
4. Sprinkle salt into an even layer on a baking sheet - the simplest and cheapest one. Place the “spread out” chicken skin side up on top and press down slightly. Place the potato halves around, cut side up. Here, if desired, you can add apples, turnips, carrots, and other vegetables cut into large slices.
5. Place the baking sheet in a hot oven (180 degrees). Cook for 45 minutes.

The dish can be served when the potatoes have browned and become soft, and clear, not pinkish-cloudy, juice flows out of the puncture in the chicken. The meat will be soft, juicy and moderately salty.

Wings in the oven with honey soy sauce

First, defrost the chicken wings if they were previously frozen. Once cooled, just rinse them under water. Let the water drain or dry them on paper towels.

In the meantime, prepare the sauce in which the wings will be marinated. Pour two tablespoons of soy sauce into a cup, add honey and seasoning. I have a meat seasoning that is very aromatic and fragrant. We peel the garlic and finely chop it, or you can also put it through a press. Lightly salt, you don’t need much as soy sauce is quite salty. Mix everything well so that the sauce becomes homogeneous, and coat each wing with it.

Place the wings in the sauce in a bowl and cover. I left them in the refrigerator overnight so that the sauce was well absorbed into the chicken and the dish became aromatic and tasty. If you can’t wait that long, then you need to let them sit for at least a couple of hours and marinate in the sauce. Just before cooking, remove the chicken parts from the refrigerator. Mix well or dip each wing in the honey-soy marinade sauce.

In this photo I want to show you how beautifully you can fold the wings before baking them in the oven. Having placed them on the board, we wrap them in such a way that the wing holds the triangle shape well. That is, we fold the wing and push it inside. The wings keep their shape perfectly in the oven during cooking. We add each chicken “spare part” in this way.

I placed a sheet of foil on a baking sheet with sides so that when cooking the juice would be all inside and the honey wings would not burn. Pour the remaining honey and soy sauce marinade in the cup onto the wings.

Cover the top of the pan with foil. This is done to ensure that the honey chicken is well cooked, because honey has the property of browning the baked product very quickly. Place the baking sheet in the oven, preheated to 180 degrees. Baked chicken wings in foil will take approximately 40-50 minutes to cook. And at the very end, about ten minutes later, take out the baking sheet and remove the top foil. So that they become beautiful and fried, like from the cover of a magazine. This is such a delicious dish that you want to eat right away!

At the end of cooking, the smell was simply beyond words, how fragrant it was. Garlic gives off a very pleasant aroma that makes your mouth water. I almost always add garlic when I bake chicken. Whatever the sauce, be it mayonnaise, or adjika, or all together, with the addition of garlic and seasonings, the garlic aroma drives everyone crazy. Especially those who came home from work hungry.

Time is up, it's time to take our rosy wings out of the oven. Place hot on a plate and garnish with ripe cherry tomatoes and fresh herbs. Vegetables, herbs and meat are always very tasty and go well together. These wings have an island-sweet taste. So, if you suddenly decide to bake chicken wings in the oven, be sure to remember this recipe or add it to your bookmarks. We highly recommend making it!

We thank Svetlana Kislovskaya for the recipe and step-by-step photos.

A notebook of recipes wishes everyone bon appetit.

Whole chicken baked in salt, according to a recipe from Daria Dontsova’s book

Ingredients:

• large chicken carcass (broiler) – 2 kg or more;
• non-iodized table salt – 1 kg pack;
• deodorized vegetable oil – 2-4 tsp. (not necessary)

Cooking method:

1. Remove any remaining feathers, rinse thoroughly, and dry the chicken with paper towels - outside and inside. It is not recommended to remove fat: it will add juiciness to the dish, and the excess will be absorbed into the salt layer. The extreme phalanges of the wings must be cut off or wrapped in strips of foil - otherwise they will burn. Tie the legs together using a strong thread.

2. Place a sheet of parchment paper in the bottom of a large pan. Sprinkle salt on top - the layer height should be at least 2 cm.

3. Preheat the oven to a temperature of 180 degrees. Place the chicken carcass in a mold directly on the salt, grease the skin on top with vegetable oil - with your hands or a pastry brush. In the classic version of the recipe, no spices are required to be added: this will reveal the natural taste of chicken meat more clearly. However, if desired, you can rub the carcass with spices - garlic, pepper, marjoram, rosemary, etc.

4. Place the chicken in the oven and cook for at least one and a half hours - at the rate of 40-45 minutes for each kilogram of chicken meat. To check for doneness, use a sharp knife to poke holes in the breast and thigh of the chicken. The juice that flows from the holes should be clear. If the juice is pink, the bird should be baked for another 10-20 minutes.
5. Transfer the finished chicken from the baking dish to a dish; the salt should easily come away from the carcass. This salt should be thrown away along with the parchment; it can no longer be used (therefore, for this recipe it is advisable to buy the simplest, cheapest salt).

Baked chicken should have a crispy golden crust, and underneath it should be very soft, tender, juicy meat that has absorbed the optimal amount of salt.

Chicken legs (fillets, wings, other pieces), fried with salt in the oven

List of ingredients:

• chicken legs (or any parts - wings, thighs, legs, drumsticks, breast with skin) - 1 kg;
• a pack of salt without additives – 500-600 g;
• odorless vegetable oil – 2 tbsp. l.;
• a set of dry spices: marjoram, granulated garlic, curry, turmeric, ginger or others - 1/2 teaspoon each.

How to do:

1. Wash, clean the legs, dry their surface with napkins.
2. Rub the seasoning all over the bird. Let marinate for 15 minutes at room temperature. If time permits, the marinated chicken can be refrigerated for several hours. Then coat each piece with vegetable oil.
3. Line a baking tray or ovenproof dish with aluminum foil/baking paper. Pour all the salt from the pack on top and smooth it out. Place chicken pieces, skin side up, over the entire surface.
4. Preheat the oven to 180 degrees with convection. Place the chicken in the oven and bake for about 40 minutes until fully cooked.
5. Remove the cooked chicken from the baking sheet using tongs or two forks and transfer to a plate. Serve with any side dish and vegetables.