Say goodbye to your deep-fryer or make your doctor happy in this crunchy chicken wings. It has a deep-fried taste and crunchiness minus the fat. We are fried chicken lovers but due to its unhealthiness, we refrain ourselves from consuming them as often as we'd like to. The other day, I just had a big craving for it. I was in the verge of making them then the thought of the waist-deep vegetable oil that I'm about to pour in the fryer gave me a second thought and needless to say, I was starting to lose my appetite. So I decided to put the chicken wings in the oven, instead. At the beginning, I wasn't sure if it gets crunchy, or at least crunchy enough to our liking. But to our surprise....it turned out beyond our expectations!
12 pieces chicken wings
1/4 cup olive oil
1/4 cup freshly squeezed lemon juice
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
3 cloves garlic, minced
Mix all ingredients in a bowl, except chicken wings. Pour into a resealable ziplock bag, add the chicken wings and marinate for at least an hour, or overnight (recommended) turning the chicken wings every so often to coat every side of it.
Preheat over to 375 degrees. Drain chicken wings from marinade and arrange in a foil-lined cookie sheet in a single layer making sure not to overcrowd them. Bake for at least an hour or until golden brown (no need to turn them). Serve warm. If you're like us, we serve them with steamed white rice or some fresh cut-up carrots and celery with your favorite dipping sauce. Enjoy!
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