Laura Smith
Baked chicken wings with cream of mushroom offer a delightful twist on a classic favorite, combining the crispy texture of oven-baked wings with the rich, savory flavors of a creamy mushroom sauce. This dish is perfect for those seeking a comforting yet elegant meal that’s both easy to prepare and packed with flavor. By marinating the wings in a blend of spices, baking them to golden perfection, and then smothering them in a velvety cream of mushroom sauce, you create a dish that’s hearty, satisfying, and ideal for any occasion, from casual weeknight dinners to special gatherings. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe promises a mouthwatering experience that’s sure to impress.
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What You'll Learn
- Prepping the Wings: Clean, pat dry, season wings with salt, pepper, and garlic powder
- Cream of Mushroom Sauce: Mix cream of mushroom soup, milk, and herbs for coating
- Breading Technique: Coat wings in flour, dip in sauce, then breadcrumb for crispiness
- Baking Process: Bake at 400°F for 40-45 minutes, flipping halfway for even cooking
- Serving Suggestions: Pair with ranch dressing, celery sticks, and a sprinkle of parsley
Prepping the Wings: Clean, pat dry, season wings with salt, pepper, and garlic powder
Before you begin the baking process, it's essential to properly prepare the chicken wings to ensure they cook evenly and absorb the flavors. Start by cleaning the wings thoroughly under cold running water. This step is crucial to remove any potential bacteria and residue. Place the wings in a colander and rinse them, gently rubbing each wing to ensure cleanliness. After rinsing, transfer the wings to a clean kitchen towel or paper towels.
Patting the wings dry is the next critical step. Moisture on the surface of the chicken can hinder the seasoning process and affect the overall texture. Use paper towels to gently pat each wing, absorbing as much moisture as possible. Ensure you dry both sides of the wings thoroughly. This process might take a few minutes, but it's essential for achieving crispy, well-seasoned wings.
Once the wings are dry, it's time to season them. Seasoning is key to enhancing the natural flavors of the chicken. In a large mixing bowl, combine the cleaned and dried wings with a generous amount of salt, freshly ground black pepper, and garlic powder. These three ingredients form the base of your flavor profile. Use your hands to evenly coat each wing, ensuring every nook and cranny is seasoned. The salt will not only add flavor but also help to break down the proteins, making the wings tender.
For an even more intense flavor, consider letting the seasoned wings sit for a while. You can cover the bowl with plastic wrap and refrigerate it for about 30 minutes to an hour. This step is optional but allows the salt to work its magic, resulting in juicier wings. If you're short on time, you can proceed directly to the next step, but this brief marinating period can elevate the taste.
After seasoning, give the wings a final once-over. Check that each wing is adequately coated, and adjust the seasoning if needed. This attention to detail will ensure a consistent flavor in every bite. Now your wings are ready for the next stage of the recipe, where they'll be combined with the creamy mushroom sauce for a delicious bake.
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Cream of Mushroom Sauce: Mix cream of mushroom soup, milk, and herbs for coating
To create a rich and flavorful Cream of Mushroom Sauce for coating your baked chicken wings, start by gathering your ingredients: a can of cream of mushroom soup, milk, and a selection of herbs. The cream of mushroom soup serves as the base, providing a savory and creamy foundation. For the milk, whole milk is recommended as it adds a luxurious texture, but you can use reduced-fat milk if you prefer a lighter version. The herbs—such as thyme, rosemary, garlic powder, and a pinch of black pepper—will infuse the sauce with depth and aroma. This sauce not only acts as a coating for the wings but also doubles as a delicious dipping sauce once the wings are baked.
Begin by pouring the entire can of cream of mushroom soup into a medium-sized mixing bowl. Add 1/2 cup of milk to the bowl, whisking continuously until the mixture becomes smooth and well combined. The milk helps to thin the sauce slightly, making it easier to coat the chicken wings evenly. If you prefer a thinner consistency, you can add an additional tablespoon of milk at a time until you achieve your desired texture. Remember, the sauce should be thick enough to cling to the wings but not so thick that it becomes clumpy.
Next, incorporate the herbs to elevate the flavor profile of the sauce. Add 1/2 teaspoon of dried thyme, 1/4 teaspoon of dried rosemary, and 1/2 teaspoon of garlic powder. These herbs complement the earthy flavor of the mushrooms and add a fragrant, savory note to the sauce. A pinch of black pepper can also be added for a subtle kick. Stir the herbs into the sauce thoroughly, ensuring they are evenly distributed. Taste the sauce and adjust the seasoning if needed—a touch of salt might be necessary depending on the saltiness of your cream of mushroom soup.
Once your Cream of Mushroom Sauce is well mixed and seasoned, it’s ready to be used as a coating for your chicken wings. Dip each wing into the sauce, ensuring it’s fully coated, and place them on a baking sheet lined with parchment paper. The sauce will help the wings stay moist during baking while adding a creamy, mushroom-infused flavor. For an extra layer of richness, you can reserve some of the sauce to drizzle over the wings once they’re out of the oven or serve it on the side for dipping.
Finally, bake the coated wings in a preheated oven at 375°F (190°C) for 40-45 minutes, or until they are golden brown and cooked through. The Cream of Mushroom Sauce will caramelize slightly, creating a beautiful glaze on the wings. This simple yet flavorful sauce transforms ordinary baked chicken wings into a comforting and indulgent dish, perfect for a family dinner or game-day snack. With its creamy texture and herbaceous notes, it’s sure to become a favorite coating for your chicken wing recipes.
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Breading Technique: Coat wings in flour, dip in sauce, then breadcrumb for crispiness
To achieve perfectly crispy baked chicken wings with a creamy mushroom coating, the breading technique is crucial. Begin by preparing three separate stations for the breading process. The first station should be a shallow dish filled with all-purpose flour, seasoned with a pinch of salt and pepper. This initial coating of flour helps create a base layer that allows the sauce to adhere better. Pat your chicken wings dry with paper towels before coating them in the flour mixture, ensuring an even layer without any clumps.
Next, move to the second station, where you’ll dip the floured wings into a mixture of cream of mushroom soup and a splash of milk. The cream of mushroom sauce not only adds flavor but also acts as the binding agent for the breadcrumbs. Stir the sauce and milk until smooth, ensuring it’s thick enough to coat the wings but thin enough to dip easily. Submerge each wing fully into the sauce, letting any excess drip off before proceeding to the final step.
The third station is where the magic happens—the breadcrumbs. Use a combination of panko and regular breadcrumbs for maximum crispiness. Panko breadcrumbs are lighter and airier, while regular breadcrumbs add a denser crunch. Mix them in a shallow dish and press the sauced wings into the breadcrumbs, ensuring an even coating on all sides. Gently press the breadcrumbs onto the wings to help them adhere, but avoid packing them too tightly, as this can prevent even cooking.
Once all wings are breaded, arrange them on a baking sheet lined with parchment paper or a wire rack for optimal air circulation. This setup ensures the wings cook evenly and the breadcrumbs crisp up without getting soggy. Preheat your oven to 400°F (200°C) and bake the wings for 25-30 minutes, flipping them halfway through to ensure both sides are golden brown and crispy. The flour-sauce-breadcrumb technique locks in moisture while creating a delightful texture that complements the creamy mushroom flavor.
For an extra layer of flavor, consider adding herbs like thyme or garlic powder to the flour or breadcrumbs. This breading technique not only enhances the wings’ crispiness but also elevates the overall taste profile, making each bite a perfect blend of textures and flavors. Serve these baked chicken wings hot, and enjoy the satisfying crunch paired with the rich, savory cream of mushroom coating.
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Baking Process: Bake at 400°F for 40-45 minutes, flipping halfway for even cooking
To begin the baking process for your cream of mushroom chicken wings, preheat your oven to 400°F (200°C). This temperature is ideal for achieving crispy skin while ensuring the wings cook through evenly. While the oven heats up, arrange your prepared chicken wings on a baking sheet or in a baking dish. It’s important to leave a little space between each wing to allow hot air to circulate, promoting even cooking and crispiness. If using a baking sheet, consider lining it with parchment paper or aluminum foil for easier cleanup, though this is optional.
Once the oven is preheated, place the baking sheet or dish on the center rack. Set a timer for 20 minutes to remind yourself to flip the wings. During the first 20 minutes, the wings will start to brown and cook on one side. Flipping them halfway through the baking process is crucial for even cooking and browning on all sides. Use tongs to carefully turn each wing, ensuring they are coated evenly in the cream of mushroom mixture if you’ve applied it beforehand. This step also helps prevent the wings from sticking to the baking surface.
After flipping, return the wings to the oven and continue baking for another 20-25 minutes. The total baking time of 40-45 minutes ensures the wings are fully cooked, with an internal temperature of at least 165°F (74°C) when measured with a meat thermometer. During this final stage, the wings will develop a golden-brown crust, and the cream of mushroom sauce will thicken and caramelize slightly, adding depth of flavor. Keep an eye on the wings during the last 10 minutes to avoid over-browning, especially if your oven tends to run hot.
While the wings bake, take the opportunity to prepare any additional steps, such as warming up extra cream of mushroom sauce for serving or preparing side dishes. Once the wings are done, remove them from the oven and let them rest for 2-3 minutes before serving. This brief resting period allows the juices to redistribute, ensuring the wings remain juicy and flavorful. The baking process at 400°F for 40-45 minutes, with the crucial flip halfway through, guarantees perfectly cooked, tender, and flavorful cream of mushroom chicken wings.
Finally, serve the baked chicken wings hot, drizzled with extra cream of mushroom sauce if desired. The high heat and flipping technique ensure that the wings are crispy on the outside and tender on the inside, with the creamy sauce complementing the chicken beautifully. This baking process is straightforward yet effective, making it an excellent method for achieving delicious, restaurant-quality wings at home. Enjoy your perfectly baked cream of mushroom chicken wings as a satisfying meal or appetizer!
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Serving Suggestions: Pair with ranch dressing, celery sticks, and a sprinkle of parsley
When serving your baked chicken wings with cream of mushroom, a classic and refreshing pairing is ranch dressing. Ranch’s cool, tangy flavor complements the rich, savory cream of mushroom sauce perfectly. To serve, place a generous dollop of ranch dressing in a small bowl or ramekin alongside the wings. This allows your guests to dip the wings as they prefer, ensuring the ranch doesn’t overpower the creamy mushroom coating. For a lighter touch, you can also drizzle a small amount of ranch directly over the wings just before serving, adding a creamy contrast to the dish.
Celery sticks are another essential accompaniment to these wings, providing a crisp, refreshing crunch that balances the richness of the dish. Trim the celery into 4-inch sticks and arrange them on the serving platter alongside the wings. The natural freshness of celery helps cut through the creaminess of the mushroom sauce, making each bite feel lighter and more balanced. For added flavor, you can lightly season the celery with a pinch of salt or fill the celery sticks with a bit of ranch dressing for an extra creamy bite.
A sprinkle of freshly chopped parsley is the perfect finishing touch to elevate the presentation and flavor of your dish. Just before serving, scatter a handful of finely chopped parsley over the wings and around the platter. The bright green color of the parsley adds a pop of freshness, while its mild herbal flavor enhances the earthy tones of the cream of mushroom sauce. Flat-leaf parsley works best here, as its flavor is more subtle and complements the dish without overwhelming it.
To create an inviting and cohesive platter, arrange the baked chicken wings in the center, allowing the cream of mushroom sauce to drizzle slightly over the edges. Position the ranch dressing bowl and celery sticks on opposite sides of the platter for easy access. Ensure the parsley is evenly distributed, both on the wings and around the platter, for a polished look. This arrangement not only makes the dish visually appealing but also encourages guests to enjoy the wings with all the suggested pairings.
For a more interactive serving experience, consider setting up a small station where guests can customize their plates. Place the wings, ranch dressing, celery sticks, and parsley in separate dishes, allowing everyone to assemble their own combinations. This approach adds a fun, communal element to the meal and lets guests control how much ranch or parsley they prefer. Whether served family-style or individually plated, the combination of ranch dressing, celery sticks, and a sprinkle of parsley ensures your baked chicken wings with cream of mushroom are both delicious and well-balanced.
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Frequently asked questions
You'll need chicken wings, cream of mushroom soup, garlic powder, onion powder, salt, pepper, and optionally, breadcrumbs or Parmesan cheese for added texture.
Bake the wings at 375°F (190°C) for 40-45 minutes, or until they are cooked through and the sauce is bubbly and slightly browned.
Yes, you can sauté fresh mushrooms with butter, flour, and broth to create a homemade mushroom sauce, but it will alter the texture and flavor compared to using canned cream of mushroom soup.
Marinating is optional, but seasoning the wings with salt, pepper, and spices before baking enhances flavor. Add the cream of mushroom sauce during the last 15-20 minutes of baking to prevent it from burning.
