Recipe of the Week: Crispy Baked Chicken Wings

You wouldn’t necessarily think this should work, but it does. This method allows you to make deep-fryer-crispy wings in your oven. Less mess and lots of crunch!

Abridged from Cooking Meat

Serves 6 to 8

Ingredients:

1 Tbsp vegetable oil
4 pounds chicken wings, split between drumettes and flats
2 Tbsp baking powder (divided)
3 tsp salt (divided)
1½ tsp pepper (divided)
½ cup butter, cold, diced
½ cup Frank’s RedHot sauce

Method:

1. Preheat the oven to 250°F. Set a wire baking rack over a baking tray and rub it with a bit of vegetable oil.

2. Divide the wings between two medium bowls. Divide the baking powder, salt, and pepper evenly between each bowl. Toss the wings well to coat them thoroughly.

3. Arrange the wings on the wire rack, leaving room between them so the hot air can circulate freely. Bake for 30 minutes.

4. Turn up the oven to 425°F and cook the wings for another 50 minutes.

5. Meanwhile, make the sauce. In a small saucepan over medium heat, melt the butter with the hot sauce, stirring until emulsified. Remove from the heat and set aside.

6. To serve, place the wings in a large bowl, pour the sauce over top, and toss to coat. Serve immediately.