Perfectly Crusty Sourdough Bread For Beginners

Not in a million years did I ever think I would be able to bake a loaf of sourdough bread from my very own starter that I didn’t kill already! Yes, I have been a professional chef for 15 + years BUT sourdough was not a specialty of mine, and I wasn’t personally in charge of feeding and sustaining a sourdough starter at any of my previous jobs, so really this is new territory for me.

With this recipe, I kept it real simple. The reason being is that sourdough can be intimidating and I wanted to set you (and myself) up for success. We will begin here, hone our skills, and progress onto Bigger and Bolder sourdough bread down the road. For now, though, I’m going to teach you how to make the easiest sourdough bread loaf in the world.

What is Sourdough Bread?

Sourdough bread is a bread dough leavened using naturally occurring yeast from the atmosphere (also known as a sourdough starter). What’s a starter you might ask? A sourdough starter is a live culture of flour and water, and you can find all about it in the last sourdough starter guide you’ll ever need.

Once combined, the culture will begin to ferment which cultivates the natural yeasts found in our environment. A small portion is added to your bread dough to make it rise. Commercial yeast IS NOT required, although you will see it used in some recipes.

Some of the characteristics of Sourdough bread are its sour taste and also its lovely bubbly crumb.

The end result of my Sourdough Bread Recipe, showing the perfectly golden crust and flour dusting.

What Makes This Sourdough “For Beginners”

The answer is simple and that I myself am a beginner when it comes to sourdough. Truth be told I have only made a total of 4 loaves in my life (including the bread pictured). Each time I’m improving, and I know I have a huge amount to learn regarding technique, but for right now this is where I’m starting.

I built this sourdough recipe from the ground up because I found it really hard to follow the majority of recipes online. Too many steps for my liking as a simple baker. So, I did what I always do with recipes: I stripped away all the fluffy stuff and kept it bare bones. So whether you are a novice (like me), or a frequent bread baker, you will really enjoy this recipe and the results.

How Much Sourdough Starter Do I Need?

That really depends on the recipe as they are all different. Mine calls for 1/2 cup (4oz/115g) of my sourdough starter for a nice boule of sourdough bread. Just note that if you try a few different sourdough bread recipes from different sources, you CAN use my sourdough starter in any of them as long as you follow the amount their recipe indicates!

Get my sourdough starter guide.

What You Need To Make Sourdough Bread

You will be happy to know that although this is a classically more involved method of bread making you don’t need any fancy equipment. All you need is:

 

Sliced sourdough bread, showing the crumb on the inside.

How to Make Sourdough Bread

Making the dough:

  • In a large bowl mix your starter, water, and olive oil together.
  • Add the flour and salt and mix together by hand.
  • Form a ball of dough with your hand that cleans the bottom of the bowl.
  • Place the dough in a greased bowl and all to ferment. Cover with cling wrap and a dishtowel.

Bulk Fermentation:

  • Proof your dough for roughly 12-18 hours. I mix mine up the night before and let it proof overnight.
  • Remove the dough from the bowl and place it on a floured surface and fold the dough over itself’s to strengthen it.

Shape and Proof your dough:

  • On a flourless surface, shape the dough into a boule by pushing the dough against your surface to make it round and smooth.
  • In a bowl or proofing basket, lay a kitchen towel that has been dusted generously with flour.
  • Place your dough into the bowl with the seams facing you and the smooth side down.

Proofing the Sourdough:

  • Proof the dough for roughly 1 ¾ -2 ½ hours or until the bread has risen to almost double the size. Once the dough is well risen and feels almost lighter and not as heavy then it’s time to bake it off.

Baking the Sourdough: 

  • Preheat your oven to 450°F (225°C) and a baking pan. Gently turn the dough out onto a separate floured flat baking tray (not preheated). Carefully make it round again pushing the seams underneath.
  • Score the bread on top with any design you like.
  • Turn down the oven to 400°F (200°C) and slide your bread from your floured tray onto your preheated tray.
  • Bake for roughly 55-65 minutes or until a gorgeous golden brown color. (See notes in the written recipe about creating steam)
  • Cool the bread completely before cutting. CONGRATS! You just made a loaf of sourdough bread from scratch.

Gemma’s Pro Chef Tips to Sourdough Bread

  • I recommend bread flour and not all-purpose flour when making my sourdough. The extra gluten yields you a bubblier crumb and a chewier bread.
  • Place a large metal bowl (like one that comes with your stand mixer, if you have one) over your dough in the oven. The bowl will create steam around the bread and give you a chewier crust. Bake like this for the first 30 minutes.
  • Bake your sourdough on a pre-heat tray to give your bread a crisp crust. It also aids in the oven spring.
  • If your dough appears cold and sluggish then place it near a heat source like an oven that is cooling down.
  • Refrain from opening the door too much while baking as to not let out the heat that will give you a crisp crust.
  • Allow your bread to cool completely before cutting: I know it’s tempting but it is at its best when it has fully cooled.

A close up of the sourdough bread slices showing the crumb inside.

How do I store my Sourdough Bread?

Store your sourdough bread covered at room temperature for up to 3 days. It also freezes really well for up to 6 weeks. I slice my loaf and freeze it so I can just take out a slice at a time. Kidding, I take out 3 slices!

After that if it is stale you can cut the bread into chunks and process it in a food processor to make breadcrumbs.

Thanks to Emilie from The Clever Carrot. I followed her Sourdough Starter recipe and learned a lot about making a loaf of sourdough from her.

Get More Bread Recipes

Don’t forget to buy a copy of my Bigger Bolder Baking cookbook for even more recipes!

Perfectly Crusty Sourdough Bread Recipe For Beginners

Sourdough Bread doesn't have to be hard. In fact, this is the easiest sourdough bread recipe you'll find out there — without any of the extra, sometimes confusing, fluff!

  • 1/2 cup (4oz/115g) sourdough starter
  • 1 cup (8floz/225ml) lukewarm water
  • 2 tablespoons olive oil
  • 2 3/4 cups (14oz/389g) bread flour*
  • 2 teaspoons salt
  • Olive oil for greasing

Making the Sourdough:

  1. In a large bowl, add in your sourdough starter, water, and olive oil and whisk to combine.

  2. Add the flour and salt and mix together using either a spatula or your hand. I prefer my hand so you can feel exactly how wet or dry your dough is.

  3. Bring your dough together to form a ball that cleans the bottom of the bowl. (If your dough is a little on the dry side add a splash more water).

  4. Remove the dough from the bowl and grease that bowl with a little olive oil. Place your dough back into the bowl and tightly cover with cling wrap and a dishtowel.

Bulk Fermentation:

  1. Set aside the dough to proof for roughly 12-18 hours. I mix mine up the night before and let it proof overnight. If you are unable to bake it off after this time place it in the fridge for up to 3 days.

  2. Carefully remove the dough from the bowl and place on a floured surface. I don’t knock out the air but rather I fold the dough over itself to strengthen it.

Shape and Proof your Sourdough:

  1. On a flourless surface, shape the dough into a boule or a ball by pushing the dough against your surface to make it round and smooth.

  2. Lay a kitchen towel in a bowl or breadbasket and dust it generously with flour.

  3. Place your dough into the bowl with the seams facing you and the smooth side down. Cover over with the towel so that none of the dough is exposed to the air. (Air is not a doughs friend so keep it well covered so it doesn’t form a skin)

Proofing the Sourdough:

  1. Proof the dough for roughly 1 ¾ -2 ½ hours or until the bread has risen to almost double the size. Don't rush this step, if your bread is not ready then give it the time it needs.

    Once the dough is well risen and feels almost lighter and not as dense then it’s time to bake it off.

Baking the Sourdough:

  1. Preheat your oven to 450°F (225°C) and place a tray on a lower shelf in the oven.

  2. Safely and carefully turn the dough out onto a different floured flat baking tray. Gently, shape it back into a round loaf with your hands by pushing the seams underneath the bread.

  3. Score the bread with a blade or a sharp knife. I cut it straight down the middle.

  4. Turn down the oven to 400°F (200°C) and slide your bread onto your preheated tray.

  5. Bake for 55-65 minutes or until a gorgeous golden brown color.

Creating Steam in the Oven:

  1. So this is optional, BUT, the introduction of steam during the baking process does make a big difference to the texture and color of your crust. You can do this by using a Dutch oven, a metal bowl, or a cake pan with water.

Dutch Oven:

  1. Skip the proofing bowl and allow the dough to proof in the actual dutch oven for the time given above. Making sure to line it with parchment or dust with flour beforehand.

  2. Once risen and not as dense, bake your sourdough with the lid on for roughly 25-30 minutes. Remove the lid and continue to bake in the pot for the remaining time.

Large Metal Bowl:

  1. Place a large metal bowl directly over the dough immediately as it goes into the oven. This bowl will create steam around your loaf. Carefully remove the metal bowl after 30 minutes and bake as normal for the remaining time. Tip: Use the metal bowl from your kitchen mixer.

Cake Pan with Water:

  1. Place a cake pan or shallow baking tray in the oven with hot water to create steam for the bread giving it a nice color and chewier crust. Carefully remove the cake pan of water after 30 minutes and bake as normal for the remaining time.

  2. Once the crust is crisp, a deep golden brown and sounds hollow when tapped remove from the oven. Note: the crust softens once it cools so just note that you might think it got too crisp but a little later it will be softer.

  3. Allow cooling down completely before cutting your bread. It’s tempting, but don’t cut hot bread, it’s just not the same. Let it cool down for at least 2-3 hours before cutting.

  4. Store your sourdough covered at room temperature for up to 3 days. And CONGRATS! You just made a loaf of sourdough bread from scratch.

*Bread Flour: Bread flour yields a stronger, more defined structure to your bread. Can you use all purpose flour? Technically yes, but for best results use bread flour. 

The post Perfectly Crusty Sourdough Bread For Beginners appeared first on Gemma’s Bigger Bolder Baking.

Amish Cinnamon Bread

Amish Cinnamon Bread is a no-knead sweet bread made with a few common ingredients! Great as a quick breakfast or dessert.

This is a sponsored post for Challenge Dairy. All opinions are honest and 100% my own.

— Click HERE to pin this recipe —

If you’re looking for an easy sweet treat with ingredients you already have in the kitchen – then this Amish Cinnamon Bread recipe is for you! This recipe is so simple that it’s great for everyone from beginning bakers to pros! 

Amish Friendship Bread with Cinnamon in pan

Amish Cinnamon Bread

One of the great things about this Amish Cinnamon Bread is that it’s a quick bread – so no yeast or kneading is involved! Everything is mixed in a bowl (or two) and poured into pans to bake.  It sounds easy because it really is that easy! Plus, this recipe makes TWO loaves!! The hardest part will be waiting for the baked bread to cool off enough to enjoy it!

Amish Cinnamon Bread Easy Recipe on plate with butter

Why Choose Challenge Butter

While there are many things I’ll skimp on, quality ingredients aren’t one of them. I believe good ingredients help take a recipe from being just an okay recipe to being a recipe everyone has to have. 

When it comes to butter, you will always find Challenge Butter in my fridge and freezer! I like to stay stocked up for any kind of baking day that comes my way!

Challenge is the only dairy product company that controls the whole process when it comes to making its butter – from milking the cows to transporting the milk, to making the butter, and to packaging. It’s made the right way – the old-fashioned way! With no hormones, additives, or fillers and farm to fridge in just TWO days. Challenge Butter is a taste you’ll love – my family does!

A cooperative of California family-owned dairies founded more than 100 years ago, Challenge is proud to sell its products NATIONALLY. To find retailers near you, visit www.challengedairy.com/where-to-buy.

For the latest news and special offers, be sure to follow Challenge Butter on Facebook | PinterestInstagramTwitter

close-up Amish Cinnamon Bread Recipe

Amish Cinnamon Bread – Ingredients & Utensils

Ingredients:

For the bread:

  • 1 cup (2 sticks) Challenge butter, softened
  • 2 cups granulated sugar
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 2 cups buttermilk
  • 4 cups all-purpose flour
  • 2 tsp. baking soda

For the cinnamon-sugar topping:

  • ⅔ cup granulated sugar
  • 2 tsp. ground cinnamon

Utensils

  • Two 9×5-inch loaf pans
  • Hand-held mixer
  • Mixing bowls
  • Spatula
  • Butter knife
  • Toothpick
  • Cooling rack

Amish Cinnamon Bread without Starter on white plate

How to Make Amish Cinnamon Bread – Instructions

  1. Preheat the oven to 350 degrees F. Lightly grease two 9×5-inch loaf pans and set aside.
  2. In a large bowl, cream together the butter, sugar, eggs, and vanilla using a handheld mixer. Using a rubber spatula, add the buttermilk, flour, and baking soda just until combined.
  3. In a small bowl, combine the cinnamon-sugar topping ingredients and mix well.
  4. Divide half of the batter between the two prepared pans. Evenly sprinkle three-fourths of the cinnamon-sugar mixture over the batter in both pans. Spread the remaining batter evenly over the top of both pans. Evenly sprinkle the remaining cinnamon-sugar over the top of both loaves. With a butter knife, cut a few swirl marks through the batter in both pans.
  5. Bake for 45 minutes or until a toothpick inserted near the center tests clean.
  6. Allow the bread to cool for 20 minutes in the pan before removing to wire racks to cool completely.

Amish CInnamon Bread with Challenge Butter

Amish Cinnamon Bread – FAQ’s

  • Can you freeze Amish Cinnamon Bread?

Yes! Most quick bread recipes freeze pretty well. To freeze, wrap loaves securely in aluminum foil, freezer wrap, or place in freezer bags. Quick bread loaves can also be cut into individual servings before freezing. Be sure to label all packages with the name of the recipe and date. For best quality, use bread within six months. 

  • Can I add cinnamon chips to the batter?

Sure! I think it would be a fantastic addition … I think chocolate chips would be great, too!

cinnamon bread in pan

More great recipes:

If you are looking for more bread recipes, try any of these:

If you prefer another cinnamon recipe, try one of these:

person holding Amish Cinnamon Bread

Connect with Love Bakes Good Cakes!

If you would love a peek behind-the-scenes … check out my Instagram.

Don’t miss a single recipe!

Click HERE to sign up for our weekly email.

Follow us on social media:

Facebook | Twitter | Pinterest

sliced cinnamon bread recipe

 
Yield: 2 loaves

Amish Cinnamon Bread

Amish Cinnamon Bread

Amish Cinnamon Bread is a no-knead sweet bread made with a few common ingredients! Great as a quick breakfast or dessert.

Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 1 hour
Total Time 2 hours

Ingredients

For the bread:

  • 1 cup (2 sticks) Challenge butter, softened
  • 2 cups granulated sugar
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 2 cups buttermilk
  • 4 cups all-purpose flour
  • 2 tsp. baking soda

For the cinnamon-sugar topping:

  • ⅔ cup granulated sugar
  • 2 tsp. ground cinnamon

Instructions

  1. Preheat the oven to 350 degrees F. Lightly grease two 9×5-inch loaf pans and set aside.
  2. In a large bowl, cream together the butter, sugar, eggs, and vanilla using a handheld mixer. Using a rubber spatula, add the buttermilk, flour, and baking soda just until combined. 
  3. In a small bowl, combine the cinnamon-sugar topping ingredients and mix well. 
  4. Divide half of the batter between the two prepared pans. Evenly sprinkle three-fourths of the cinnamon-sugar mixture over the batter in both pans. Spread the remaining batter evenly over the top of both pans. Evenly sprinkle the remaining cinnamon-sugar over the top of both loaves. With a butter knife, cut a few swirl marks through the batter in both pans. 
  5. Bake for 45 minutes or until a toothpick inserted near the center tests clean. 
  6. Allow the bread to cool for 20 minutes in the pan before removing to wire racks to cool completely. 

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

24

Serving Size:

1 slice
Amount Per Serving: Calories: 182Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 18mgSodium: 154mgCarbohydrates: 39gFiber: 1gSugar: 23gProtein: 3g

Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels.

Amish Cinnamon Bread is a no-knead sweet bread made with a few common ingredients! Great as a quick breakfast or dessert.

Amish Cinnamon Bread is a no-knead sweet bread made with a few common ingredients! Great as a quick breakfast or dessert.

 

The post Amish Cinnamon Bread appeared first on Love Bakes Good Cakes.

BAKE CHEESE TART×Minimal – Bean to Bar Chocolate – (ミニマル)のコラボを可能にしたモノづくりのこだわり

もうすぐバレンタイン!BAKE CHEESE TARTでは、2020年1月9日から2月14日まで全国26店舗で、日本発のBean to Barチョコレートブランド「Minimal(ミニマル)」とコラボして開発した「焼きた […]

Ziaire Williams Commits To Stanford

Top-10 recruit Ziaire Williams announced his commitment to Stanford on Sunday, picking the school over Arizona, USC, North Carolina, and UCLA.

Williams is Stanford’s highest-rated recruit since at least 2007.

Williams, who played at Sierra Canyon High School, is ranked the No. 7 player in ESPN’s class of 2020.

Williams also represented USA Basketball at the 2019 FIBA U19 World Cup.

Malted-Milk Chocolate Cake

This decadent Chocolate Malt Cake captures classic malted chocolate flavors in a show-stopping two-layered cake perfect for Easter dessert.

Malted milk chocolate layer cake on a red cake stand frosted in smooth fluffy homemade chocolate frosting and decorated with colorful candy.

There’s something nostalgic about malted chocolate. It always reminds me of Easter, when malted milk balls always seem to be hiding in one plastic egg or another. 

This luscious two-layered chocolate cake with a creamy chocolate cream cheese frosting is decorated simply with a shaved chocolate nest with Robins Eggs nestled inside. 

Since first posting this Chocolate Malt Cake recipe, we’ve made some improvements to the flavor and recipe, so this post has been updated with new instructions just in time for Easter!

(more…)

The post Malted-Milk Chocolate Cake appeared first on Barbara Bakes™.

Chocolate Caramel Cookies

cookieschocolatecaramel (3)
I’m not generally a fan of chocolate based cookies, but these are amazing! I added chopped caramel to the top to make them look a little prettier and for some extra chewiness. The easiest way to cut the caramel up is to use a pair of sharp scissors. I love the simplicity of this recipe because all the chocolate comes from cocoa powder. There’s no need to melt chocolate. Sometimes I get so obsessed with thinking that real chocolate is the only way you can get good chocolate flavour, but this recipe proves me wrong.

cookieschocolatecaramel
The dough is very sticky so it’s best to chill it for a while. As usual, I press my cookies down so they spread a little nicer.

cookieschocolatecaramel (2)m
If you’re looking for a truely chewy cookie and not one that’s cakey like most chocolate based cookies are, try this recipe!

Chocolate Caramel Cookies
Adapted form Ina Garten
Makes 40 to 48 cookies

Ingredients
1/2 pound (1 cup/2 sticks) unsalted butter at room temperature
1 cup light brown sugar, packed (I used dark brown)
1 cup granulated sugar
2 teaspoons pure vanilla extract
2 extra-large eggs at room temperature (I used large eggs)
2/3 cup good unsweetened cocoa
2 cups flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup chocolate chips
Chopped caramels

Directions
Preheat the oven to 350 degrees F. (I baked at 335 F)
Cream the butter and both sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Dissolve espresso powder in vanilla extract. Add dissolved mixture, then the eggs, 1 at a time, and mix well. Add the cocoa and mix again. Sift together the flour, baking soda, and salt and add to the chocolate with the mixer on low speed until just combined. Stir in chocolate chips.

Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch ice cream scoop or a rounded tablespoon. Put chopped caramel pieces on top. Dampen your hands and flatten the dough slightly. Bake for exactly 15 (I baked for 12) minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.

Air Fryer Chicken Wings

Cooking frozen wings in the air fryer is simple and easy – and I know just how to make Air Fryer Chicken Wings that are crispy and delicious! You’ve gotta try my air fryer wings!

Finished air fryer chicken wings on a plate ready to be eaten.

— CLICK HERE TO PIN THIS RECIPE —

Air Fryer Chicken Wings

Chicken wings! Are they an appetizer, or a full meal? Are they only good at parties or restaurants, or do they make an amazing home dish, too? No matter where you fall on the debate…you know they’re excellent and addicting when done right. And now you can make your own crispy goodness with this air fryer chicken wings recipe!

All the ingredients needed to make air fryer wings laid out before we begin the recipe.

These air fryer wings are out of this world, so I had to share the recipe with you all ASAP. They’re easy to make (something I’m ALWAYS going to champion here at Love Bakes Good Cakes) and, best of all, they aren’t super oily or greasy. Or maybe the best part about these air fryer wings is that there is a meal for the whole family, kids included. Or maybe the best part is that they’re scrumptious at any time of the year…

It’s hard to decide on my favorite part of this air fryer chicken wings recipe. Maybe you can help me out if you try it? 😊

Before we begin making air fryer chicken wings we need to season the meat!

Air Fryer Chicken Wings: Ingredients & Utensils

Ingredients

  • 1 lb chicken wings – flats and drumettes
  • 1 tbsp olive oil
  • 1 ½ tsp garlic salt
  • 1 tsp pepper
  • ⅛ tsp cayenne pepper

Before we begin making air fryer chicken wings we need to season the meat!

Note: If you have a small air fryer, I would actually not double this recipe, as I’ve found keeping the wings to one layer is best. If you can double the recipe and still keep the chicken to one layer, adjust the frying time accordingly! Make sure your chicken is thoroughly cooked.

Here we see the frozen wings in a bowl being seasoned before they are cooked.

Utensils & Other Items

  • An air fryer, of course!!
  • Large bowl
  • Paper towels

Now we see the air fryer wings being loaded into the cooking basket.

How To Make Air Fryer Chicken Wings

  1. Take wings and lay them out flat.
  2. Pat them dry on both sides with a paper towel.
  3. Place wings in a large bowl.
  4. In the large bowl, add olive oil, garlic salt, pepper, and cayenne pepper. Mix so every piece is well coated.
  5. Place the wings into the air fryer basket and set it to 380°F. Cook for about 25-30 minutes or until chicken is cooked through. Check the wings every 5-10 minutes or so, turning them so they are evenly cooked.
  6. Increase the heat to 400°F and cook for an additional 5-10 minutes to make the skin nice and crispy.
  7. Serve them with your choice of dipping sauces and enjoy!

A shot of the finished air fryer wings in the cooking basket ready to be served.

Air Fryer Chicken Wings: Tips & Tricks

Something on your mind about these air fryer wings? Curious about how to make them better, or just how to make them right? I can help! Here are some questions I’ve collected over time (and their answers, of course).

  • There’s smoke coming out of my air fryer! Is that bad?

If it’s white smoke, it’s normal for many air fryers. Lots of brands will let off some white smoke with high-fat foods. Nothing is wrong, and it won’t make your food taste any less amazing. But it’s just something to note. 😊

Finished frozen wings in air fryer done and stacked up, ready to be enjoyed.

  • I have a bigger air fryer. What shelf should I use?

I’d keep the wings on the top shelf.

  • Can I use frozen wings?

I haven’t tried it, but I’ve seen others use frozen wings and they turn out just fine! Adjust the cooking time and temperature, as always.

  • Do you leave the skin on the chicken?

Ohhh, yes!! That’s what makes this recipe so gosh darn crispy.

A top down view of the finished air fryer chicken wings on a tray with various dipping sauces.

  • These came out too salty. What should I do?

Sometimes, depending on the garlic salt brand, you might end up oversalting the wings. There are a few solutions for this … one, you can cut the salt in half entirely. Two, if you still want that garlic flavor (and who doesn’t?!) you can halve the salt and add garlic powder. Or, three, if possible, you can use a brand you know isn’t too salty!

  • What sauces do you recommend?

Well, what’s your favorite? 😊 If you’re not sure, golly, I have a lot you could try…the classic honey BBQ or buffalo sauce, garlic parmesan if you need even more garlic flavor, Jamaican jerk chicken sauce, teriyaki sauce, orange sauce … I have to stop listing them now because I’m making myself drool!!

How did you like this recipe for air fryer wings?

These air fryer wings sound amazing…and I can tell you that they taste amazing … but you won’t really know how good they are until you try them yourself! So get out there and get frying, and when you’re done, let me know in the comments how this recipe turned out for you. I’d love to hear your thoughts!

A top down view of the completed recipe for air fryer wings. These air fryer chicken wings are ready to be eaten!

Check out more awesome chicken recipes right here!

Y’all know we love chicken here at Love Bakes Good Cakes, so if you’re craving it as much as I do all the time, here’s four more recipes to check out!

An up close shot of the air fryer chicken wings coated in seasonings after being cooked

Connect with Love Bakes Good Cakes!

If you would love a peek behind-the-scenes … check out my Instagram.

Don’t miss a single recipe!

Click HERE to sign up for our recipes straight to your email.

Follow us on social media:

Facebook | Twitter | Pinterest

finished air fryer wings on a serving tray with sauces ready for dipping!

air fryer chicken wings ready to be eaten!

Yield: 1 lb.

Air Fryer Chicken Wings

Air Fryer Chicken Wings

Cooking frozen wings in the air fryer is simple and easy. Air fryer chicken wings are crispy and delicious. Try my air fryer wings!

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 1 lb. chicken wings – flats, and drumettes
  • 1 tbsp. olive oil
  • 1-½ tsp. garlic salt
  • 1 tsp. pepper
  • ⅛ tsp. cayenne pepper

Instructions

  1. Take the wings and lay them out flat. Pat them dry on both sides with a paper towel. Place them in a large bowl.
  2. To the wings in the bowl, add olive oil, garlic salt, pepper, and cayenne pepper. Mix well so every piece is well coated.
  3. Place the wings into the air fryer basket and turn it to 380°F. Cook for about 25-30 minutes or until chicken is cooked through. Check the wings every 5-10 minutes or so turning them so they are evenly cooked.
  4. Increase the heat to 400°F. and cook for an additional 5-10 minutes to make the skin nice and crispy. 
  5. Serve them with your choice of dipping sauces and enjoy.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

4

Serving Size:

1/4 lb.
Amount Per Serving: Calories: 427 Total Fat: 33g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 19g Cholesterol: 98mg Sodium: 1067mg Carbohydrates: 13g Net Carbohydrates: 0g Fiber: 1g Sugar: 0g Sugar Alcohols: 0g Protein: 20g

Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels.

the best and easiest air fryer chicken wings great for game day!

The post Air Fryer Chicken Wings appeared first on Love Bakes Good Cakes.

My Favorite Rosé for Summer

I realize a post like this sounds so extremely basic but I’m working on getting back into blogging.  For me right now that means I’m sharing what is going on in my life and right now, along with camping, I am enjoying allllll of the rosé!

Chateau St. Michelle Rose

Until about two years ago I had never ventured into rosé because I am not a huge fan of white wine.  I would typically choose a red any day.  On a whim though, last spring, I grabbed a bottle at the store and I was shocked at how much I enjoyed it.  I think I had an idea in my head that all rosé was sweet and fruity and that is so not the case.  All of the ones listed above are crisp and smooth and go with about any summer meal you can dream of.

Dark Horse Rose

Get the rest of My Favorite Rosé for Summer


© Bake Your Day, 2011-2018 All rights reserved. |
Permalink |

Post tags: , , , , ,

The post My Favorite Rosé for Summer appeared first on Bake Your Day.