Authentic Oven‑Baked Chicken Wings for a Fluffy Ramadan Breakfast
During Ramadan, we often look for dishes that are comforting but don’t require standing over a hot stove right before Iftar. These wings are a bit different from the typical American buffalo style. Instead of a spicy sauce, they rely on a marinade of vinegar and flour that creates a soft, almost “fluffy” coating that clings to the meat.
The first time I made these, I was skeptical about the amount of vinegar—5 tablespoons sounds like a lot—but it cooks down into a nice tang that balances the richness of the chicken skin. It’s also very garlic-heavy, which is exactly how I like it. Just make sure you really dry the chicken before starting; otherwise, you end up with a watery batter that slides right off in the oven.
Ingredients
- 2.2 lbs (1 kg) chicken wings (split into flats and drumettes)
- 10 cloves garlic, minced
- 5 tbsp white vinegar
- ¾ cup all-purpose flour
- ½ tsp salt
- ½ tsp black pepper
- Optional: Fresh cilantro or red pepper flakes for garnish
Instructions
- Prep and Dry: Rinse the wings and dry them thoroughly with a clean kitchen towel or paper towels. This is the most important step for texture.
- Make the Batter: In a deep bowl, toss the wings with the flour, vinegar, salt, and pepper. It will form a thick, sticky paste around the chicken.
- Marinate: Cover the bowl and place it in the fridge for about 1 hour. The acid in the vinegar helps tenderize the meat.
- Add Aromatics: Preheat your oven to 350°F (180°C). Take the wings out of the fridge and stir in the minced garlic. I like adding the garlic at this stage rather than earlier so the flavor stays punchy.
- Bake: Spread the wings out on a parchment-lined baking sheet. Bake for 25 to 30 minutes. The coating should be golden and the chicken cooked through.
Why You’ll Love This Recipe
- Pantry Staples: You likely have flour, vinegar, and garlic in your kitchen right now.
- Unique Texture: The flour-vinegar mixture creates a coating that isn’t quite fried chicken, but distinct from plain roasted wings.
- Garlic Lover’s Dream: With 10 cloves, the aroma while baking is incredible.
Chef’s Tips for Perfection
- For Crispier Skin: Baked wings can sometimes be a bit soft. If you prefer a crunch, turn on the broiler for the last 2–3 minutes of cooking, but watch them closely so the garlic doesn’t burn.
- The Vinegar: Use standard distilled white vinegar. Apple cider vinegar works too, but it changes the flavor profile significantly.
- Crowding: Don’t pile the wings on top of each other on the tray, or they will steam instead of bake.
Storage and Reheating
These wings are best eaten fresh while the coating is warm. If you have leftovers, store them in an airtight container for up to 3 days. Reheat them in an oven or air fryer to revive the texture; microwaving tends to make the flour coating soggy.
Nutritional Notes
Since these are baked rather than deep-fried, they are lighter than traditional breaded wings, though the skin and flour do add calories.
(Oven‑Baked Wings)
