Roast chicken is a family dinner like no other. It is comforting, tasty and pretty simple to prepare. Here’s an easy weeknight dinner option, without having to roast the whole bird. This is another of my go-to recipes for the days that I’m working. I do the prep work and the cleanup ahead of time, and then just take out the chicken from the refrigerator and bake. With minimum fuss, the house is perfumed with the smell of roasting chicken, bringing the nostalgia of a family gathering around the table, enveloped in the warm feeling of home.
These wings are a typical Russian meal. When I was about ten years old, our whole family would go to my aunt’s house almost every Sunday after church. Aunt Natalya, who I’m as close to as a sister, made these wings all the time and I can almost close my eyes and still remember the taste of them alongside some elbows pasta and a tomato salad. Yum!
Marinating chicken tenderizes it and infuses it with flavor. As the wings bake, they baste and their own juices creating moist meat. When the chicken is cooked through and starting to become golden, all the extra liquid is poured off and the chicken roasts just a bit more to crisp up the skin. I wouldn’t use a sauce for these wings, since it might make the skin flabby and ruin that beautiful golden crispness that you achieve in the last few minutes of roasting. Whenever I want to serve wings with sauce, I make my other Crispy Chicken Wings.
What a filling and satisfying meal for a Wednesday night after work or on a weekend when you don’t feel like spending hours in the kitchen. Toss these wings together, and whenever hunger strikes, you can start preheating the oven, since dinner is coming right up!
Yields: 24-30 wings
12-15 whole chicken wings
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Montreal chicken seasoning, optional
1/2 teaspoon paprika
3 Tablespoons yogurt
1 Tablespoon lemon juice
4 garlic cloves, smashed
2 Tablespoons mayonnaise, to brush on top of wings, optional
The best chicken wings to use are whole wings, not frozen, precut wings. The fresh chicken wings are usually larger and have more meat. Plus, most of them have other “ingredients” added to the wings. Separate the wings at the joint and discard the tip. You can save the tips to use the next time you make chicken broth. You will have a wing and a drumette. In a mixing bowl, combine the wings with the garlic, salt, pepper, spices, yogurt and lemon juice. Marinate for at least half an hour. I usually do this either overnight or mix it up in the morning after work, sleep for a few hours and make it for dinner. Preheat the oven to 400 degrees. Line a large rimmed baking sheet with aluminum foil. Place the wings on the prepared baking sheet. Bake for about 20 minutes per side. Pour off all the liquid that will be on the bottom of the baking sheet. Brush the wings with a thin layer of mayonnaise and bake for another 10-15 minutes. If you’d rather not use mayonnaise, you can brush the wings with a thin layer of oil or butter instead, or leave it plain. Coating the chicken with mayonnaise creates a thin layer for the high heat to grab ahold of and create crispy skin on the chicken wings. You can broil it to make it faster, just make sure to watch the oven closely, beacuse they can burn in the blink of an eye. Dinner is served:).