Chicken Wings
Ingredients
2 kilo Chicken wings
1 tablespoon rock salt
1 clove garlic
Whole Coriander seed
Parchment paper
Hot sauce
Method
Cut chicken wing at the joint. In a large bowl toss chicken wings, salt, and garlic together. Let stand for one hour.
After, place them on a baking sheet lined with parchment paper. The wings should be one layer, but also compact. Place another piece of parchment paper as well, and if you have a second baking sheet, use it as a lid.
Cook at 350 F for approx. 45 minutes in the oven. Half-way through the cook, remove from oven and gently “stir” the wings. Moving the outer wings to the centre.
The wings should be cooked through with no colour on the skin.
*** it is very important to not break or tear the wings skin
Once cook, let wings cool on sheet for about 30 minutes. Then transfer to another plate, or something, leaving the gelatin on the baking sheet. This will prevent the wings from sticking together. Once completely cooled they can be place in fridge up to 2 days.
Final cooking.
If using a deep fryer, heat canola oil to 360f. (Be Careful!). Add wings in small batches. They only take 2 to 3 minutes to crisp. Once golden and crispy, remove, and let oil drip from the wings then toss in a bowl with hot sauce. Highly recommend Gus Condiment Company sauces #1, #2, #3, #4. All available at the restaurant.
Baking. Pre-heat oven at 475. Spread the wings out on a baking sheet (not close together) and bake until golden.