Oven frying is a healthier alternative to deep frying that still delivers crispy, golden results. This guide covers the essential supplies you need for oven frying, focusing on where to find them in Jurong East, Singapore, and how to use them effectively. From the right baking sheets to coatings and oils, we’ve got you covered.
Ingredients
- 2 lbs (900 g) chicken wings or drumettes
- 1 cup (120 g) all-purpose flour
- 1 tsp (5 g) salt
- 1 tsp (2 g) black pepper
- 1 tsp (2 g) paprika
- 1/2 tsp (1 g) garlic powder
- 1/2 tsp (1 g) onion powder
- 1/2 cup (120 ml) buttermilk (or 1/2 cup milk + 1 tsp lemon juice)
- 2 tbsp (30 ml) olive oil or vegetable oil
Instructions
- Preheat your oven to 425°F (220°C). Place a wire rack on top of a baking sheet. This allows air to circulate around the food, ensuring even crispiness.
- Pat the chicken wings dry with paper towels. This is crucial for crispy skin.
- In a shallow bowl, mix the flour, salt, pepper, paprika, garlic powder, and onion powder.
- Dip each wing into the buttermilk, then dredge in the flour mixture, pressing to coat evenly. Shake off any excess.
- Arrange the coated wings on the wire rack. Brush or spray the tops with oil.
- Bake for 25 minutes, then flip the wings and brush with more oil. Continue baking for another 20-25 minutes, until the internal temperature reaches 165°F (74°C) as checked with a food thermometer (USDA FSIS safe minimum for poultry).
- Let rest for 5 minutes before serving. This helps the juices redistribute.
Tips
- Substitutions: If you don’t have buttermilk, mix 1/2 cup milk with 1 tsp lemon juice and let sit for 5 minutes. For a gluten-free option, use rice flour or cornstarch instead of all-purpose flour.
- Storage: Store leftover cooked wings in an airtight container in the refrigerator for up to 3-4 days.
- Common Mistakes: Don’t skip the wire rack – it prevents soggy bottoms. Also, avoid overcrowding the baking sheet; give each wing space so they crisp up, not steam.
- Extra Crispy: For an extra crunchy coating, let the coated wings rest on the rack for 10 minutes before baking. This helps the coating adhere.
Serving Suggestions
Serve these oven-fried wings with celery sticks and a blue cheese or ranch dip. They also pair well with coleslaw or a fresh green salad. For a main meal, serve with roasted potatoes or a side of rice.
Variations
- Spicy: Add 1-2 tsp of cayenne pepper or chili flakes to the flour mixture.
- Asian-style: Replace the paprika with Chinese five-spice and add a tablespoon of soy sauce to the buttermilk.
- Vegetarian: Use firm tofu or cauliflower florets instead of chicken. Adjust cooking time to 20-25 minutes, until golden and heated through.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking. They will keep for 3-4 days. To reheat, place wings on a baking sheet and bake at 375°F (190°C) for 10-15 minutes, until hot and crispy. You can also reheat in an air fryer at 350°F (175°C) for 5-7 minutes. Avoid microwaving as it makes them soggy.
Frequently Asked Questions
Can I use parchment paper instead of a wire rack? Parchment paper will work, but the bottom may not be as crispy. For best results, use a wire rack. If you don’t have one, flip the food halfway through cooking.
What oil is best for oven frying? Oils with a high smoke point like vegetable, canola, or peanut oil work well. Olive oil is fine but has a lower smoke point, so keep an eye on it to avoid burning.
Can I prep these ahead of time? Yes, you can coat the wings and refrigerate them for up to 24 hours before baking. This can actually help the coating adhere better.
How do I know when the chicken is done? Use a food thermometer. The internal temperature should reach 165°F (74°C) in the thickest part, not touching bone.
Can I use boneless chicken thighs? Absolutely. Adjust cooking time to 20-25 minutes, as they cook faster than bone-in wings.
What if I don’t have a wire rack? You can use a baking sheet with a raised edge and place a cooling rack on top. If you don’t have that, just place the wings directly on the sheet, but flip them halfway.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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