Recipe
October 1, 2024
Salt-and-Pepper Wings
“These are my attempt to re-create the fantastic salt-and-pepper wings from a local NYC kitchen called La Poulette. I order them when I need something to pick up my spirits. They are very simple to make, and as my version is baked, not fried, I tell myself they are healthy.” – Stephen Colbert
Directions
Yield: Makes 6 appetizer servings
- Wash the wings and pat them as dry as possible. Place them on a paper towel–lined plate and refrigerate, uncovered, for an hour or two. The drier the skin, the crispier the wings will cook up.
- Heat the oven to 250°F with a rack in the center position. While that’s happening, toss the wings in a mixture of 1 teaspoon of the salt and the baking powder. Use your hands to make sure the mixture is rubbed over all the wings. Lightly oil a cooling rack and set it over a baking sheet. Lay the wings out on it, with enough room between them for air to circulate.
- Bake for 30 minutes. (The low oven temp helps with the skin drying/crisping.) Turn the oven up to 425°F and continue baking until the skin is browned and crisp, about 45 minutes. You may want to flip the wings for the last 15 minutes to even out the browning.
- Remove the wings to a bowl and toss with the remaining 1 teaspoon salt and the pepper. Enjoy the fatty, salty, crispy, happy.
Source:
From Does This Taste Funny?: Recipes Our Family Loves by Stephen Colbert and Evie McGee Colbert. (c) 2024 by the authors and reprinted with permission of Celadon Books, a division of Macmillan Publishing Group, LLC