So, let’s start things off on a exciting foot – I’ve got a new job. I started at INSIDER on Monday and I couldn’t be happier about it. Yep, that means I’m back at Business Insider. I really wanted to work in video, and maybe even cook and create recipes, and I’m going to be able to do that thanks to INSIDER Food. I feel like I’m finally on the right track. I’m really going to be working in the food space and making something myself every day. I’ve had a lot of jobs since I moved to New York, and they’ve all been inching me closer to working in this field in some capacity. It certainly doesn’t happen overnight, but it happens! I’ve already got shoots at awesome restaurants that I love lined up, and there’s more to come. I really loved working at MUNCHIES and I learned an insane amount during my time there, but this next step is a fantastic opportunity for me to make things that I think audiences everywhere will love. So there! That’s my news. My post a week or so ago was unnecessarily cryptic, so apology if you thought something else was in the works! My mother-in-law called Kramer because she thought I was going to announce I was pregnant, ha! Boy, did I laugh when I heard that one. No babies here, unless you count food babies.
A few teasers from my trip to Austin – we ate our weight in tacos.
I think that blackberries really are my favorite fruit. I say that with complete honesty. I love how they pop in your mouth, how they’re juicy and plump but still have plenty of texture, and most of all, I love their deep, dark purple color. They are incredibly appealing to me because they’re the goth berry of the berry world. Recently, Driscoll’s asked if I wanted to work together, so clearly I was putting my blackberry vibes out into the world and getting them back in spades. I decided to go savory with these bad boys, though the temptation to make a big, beautiful dessert dripping with blackberry goodness was tempting. My friend Jeena suggested that I make duck wings, but I went with chicken because you can’t just walk into the grocery store and pick up two pounds of duck wings. I mean, maybe in some places you can, but certainly not at your corner store. I added some fragrant alliums to the sauce, along with a splash of beer because then I get to drink the rest of the beer. That’s truly the reason I added alcohol. Alcohol and wings belong together, so you may as well cook them together, too. Side note: the secret ingredient here is baking powder. It dries up the wings and makes them suuuuuper crispy without messing with the flavor at all. Just a bit will do – try it and see. I was dubious at first, but the result was so good. These are without a doubt the crispiest baked wings I’ve ever tried. Don’t believe me? Seriously, just make these. You’re gonna be happy if you do.
You’d never believe it, but after a lot of reading, I found out that a little bit of baking powder will make your wings super crispy. Who knew? Toss them in the BP, plus your spices, and bake until crisp.
Glaze and repeat.
Serve with some extra blackberry sauce on the side, if you’re smart.
These were super good – sticky, sweet but not too sweet, and perfect for the season.
- 2 pounds chicken wings
- 2 teaspoons baking powder
- 2 teaspoon kosher salt
- 2 teaspoons Chinese 5-spice
- 1 teaspoon smoked paprika
- ½ teaspoon ground sage
- 6 ounces (1 cup) fresh blackberries
- ½ cup honey
- ¼ cup light beer or white wine (whatever you're drinking)
- 3 cloves garlic, grated on a microplane or finely minced
- ¼ onion, grated on a microplane or finely minced
- 1 1-inch knob of ginger, grated on a microplane or finely minced
- Preheat your oven to 450 degrees F. Toss your wings in your baking powder and spice mixture, then place on a cooling rack fitted inside of a baking sheet (depending on the size of your wings, you may need two baking sheets). Bake the wings for 20 minutes on one side, then flip them and bake them for another 20 minutes on the other side.
- While your wings bake, in a medium sauce pot, combine all of your glaze ingredients. Stir to combine, bring to a boil, then simmer for 10 minutes or so, until slightly thickened and reduced. Use a wooden spoon to smash some of the blackberries while they cook to get all of the good juices out. When reduced. remove from the heat and set aside.
- When your wings are ready, remove them from the oven, flip them one last time, and brush them with your glaze. Return to the oven for an additional 5-8 minutes, baking until slightly caramelized. Remove and toss with more glaze, if you like, and serve hot.