Festival Classic Lunch: Crispy Smoky BBQ Chicken Skins

Allergens

This recipe contains gluten, soy, and may contain traces of nuts.

Ingredients

• 4 large chicken skins (approximately 1 lb)
• 2 cups barbecue sauce (homemade or store
• bought)
• 1 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp cayenne pepper (optional, for spiciness)
• 1/2 tsp garlic powder
• Salt and black pepper, to taste
• Fresh cilantro leaves, for garnish
• Lemon wedges, for serving

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a small bowl, mix barbecue sauce, paprika, cayenne pepper (if using), garlic powder, salt, and black pepper. Set aside.
3. Rinse chicken skins under cold water to remove excess fat and pat dry with paper towels.
4. Place chicken skins on the prepared baking sheet, leaving some space between them. Brush both sides of each skin with olive oil.
5. Bake for 10 minutes in the preheated oven.
6. Remove from the oven and flip the skins over. Spread the barbecue sauce mixture evenly over the top of each skin.
7. Return to the oven and bake for an additional 8 10 minutes, or until the skins are crispy and the edges are charred. Keep an eye on them to prevent burning.
8. Remove from the oven and let cool for a minute. Transfer to a serving plate, garnish with fresh cilantro leaves, and serve with lemon wedges on the side.

Chef’s Insight

The key to perfect crispy smoky BBQ chicken skins is in the balance of heat and timing. Make sure to keep an eye on them while they cook, so you don't overcook or burn them.

Notes

Feel free to adjust the spiciness of this dish according to your preference by adding or reducing cayenne pepper.