Baked Chicken Wings
Baking powder + high heat = crispy skin without a deep fryer. Game day approved. Oven-baked wings can be just as crispy as fried wings if you know the trick: toss the wings in baking powder and salt,
Ingredients
- 2 pounds chicken wings (flats and drumettes separated)
- 1 tablespoon baking powder (aluminum-free preferred)
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- your choice of sauce
Method
- Pat wings dry. Toss with baking powder, salt, garlic powder, and pepper. Arrange on a wire rack over a foil-lined baking sheet. Refrigerate 1 hour to overnight. Bake at 425°F for 45-50 minutes, flipping halfway. The skin should be golden and crackling crispy. Toss in your sauce of choice while hot.