Adobo Seasoned Crack Wings - deliciously crisp, tender, and juicy with tons of flavor. Coated with my Adobo Seasoning and baked to perfection, these will turn you into a crack wings addict too. No sauce needed or required.
EXCLAMATIONS FROM PEOPLE WHO'VE HAD THESE ADOBO CRACK WINGS INCLUDE:
“Hot Damn!”
“Man, these are good!”
“Freaking meow!”
“Mmmmmm, these are addictive!"
moans of satisfaction
Yup, it’s true. But here’s the kicker…When you receive a text late at night from your neighbor like this, you know you have to post these:
“OMG!
The new crack of the North!!
Your chicken wings.
The best, I have ever, in my entire life, had.
Absolutely no kidding.
I’m hooked.
I will hug you like there is no tomorrow when I see you next for bringing such goodness to me.”
And hug me he did.
He called them Crack Wings because of their addictive nature.
What makes these so special? They are packed with flavor from my adobo seasoning.
My neighbor wasn’t the only one who called (or begged) for the recipe. I was bombarded by texts from my son’s friends asking for the recipe after they were over and ate two trays.
When people like my food it makes me happy.
Buy your wings fresh and whole if you can and separate the tip, flat end, and drumette. It's easy to cut right at the joint. Once you try it, you'll master it in no time.
I find using fresh wings is best. Using frozen requires a lot more paper towels after being thawed and when baking, water is released onto the pan causing the wings to be steamed. Sometimes flash frozen party wings are soaked in a salt solution which plump them up and make them retain water.
Transfer the wings into a bowl and toss with some oil and then some cornstarch and my adobo seasoning until they're fully coated.
Place them on a parchment-lined or foiled-lined baking sheet and bake them for about 50 - 60 minutes. If your wings are small, I recommend 40 - 50 minutes.
This is a simple recipe without added steps, extra pans, racks, or weird ingredients like baking powder. Yes, I know many recipes out there claim that using baking powder will result in a crispy wing. I've found that is true...
BUT:
- You have to use a rack and I don’t like cleaning them. Oiling those racks didn’t make my cleanup easier either.
- The baking powder left a metallic taste. There were also white spots of baking powder left on the skin that weren’t pleasant to look at nor eat.
- Even when using a rack, I found the bottoms were soft and left indents in the skin.
Placing them directly on a parchment or a foiled lined baking sheet was perfect. The difference of turning them halfway through cooking or not didn't really matter because both ways tasted fantastic. My family fights for the browned crunchy bits left in the pan.
TOOLS YOU'LL NEED TO MAKE THESE SPECTACULAR ADOBO CRACK WINGS:
You don't need a sauce for these. They're great as is.
Adobo Seasoned Crack Wings - deliciously crisp, tender, and juicy with tons of flavor. Perfect for parties, gatherings, or game days.
Go make them. Now.
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HAVE YOU SEEN THESE?
ADOBO SEASONED CRACK WINGS
PRINT RECIPE PIN RECIPE SAVE RECIPEIf you need to disjoint the wings, add a few minutes to the prep time.
Equipment Used
Ingredients
- 4 pounds fresh wings disjointed - See NOTE 1
- 2 tablespoons olive oil
- ¼ cup adobo seasoning I use my homemade Adobo Seasoning
- ¼ cup cornstarch See NOTE 2
Instructions
- Preheat oven 425℉.
- Line baking sheet with parchment or nonstick foil.
- Dry the chicken wings with paper towels then place in large bowl.
- Add oil and turn to coat wings.
- Sprinkle with cornstarch and toss to coat until no starch is visible.
- Sprinkle with the Adobo Seasoning, tossing to fully coat wings.
- Place wings on the baking sheet spacing evenly apart. If it's too crowded, use 2 baking sheets.
- Bake for 40 - 50 minutes, flipping once halfway through cooking. I like them dark and crispy so I go for the full 50 minutes. If you're wings are small, check at 40 minutes or they'll be overdone. If your wings are very large, you may need to add 5 - 10 minutes.
Notes
Nutritional Information
I don't post the nutritional value because I don't trust the accuracy of the nutritional apps. I’m not a nutritionist and don't want to post misinformation.
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