Crispy Baked Wings

The recipe shouldn’t work. Reading it for the first time, I was like “huh?”. But trust me, it works really well. The baking powder reacts with the chicken in such a way that the wings become crispy in your oven, as if they had a bath in hot oil. Delicious any day of the week.

Crispy Baked Chicken Wings
adapted from Cooking Meat

Yield: serves 6 to 8

Ingredients

1 Tbsp                  vegetable oil
4 lbs                     chicken wings, split between drumettes and flats
2 Tbsp                  baking powder
1 Tbsp                  salt
½ Tbsp                 pepper
½ cup                   butter
½ cup                   Frank’s Red Hot Sauce

Method

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

2. Divide the wings between 2 work bowls. Place 1 Tbsp baking powder, ½ Tbsp salt, and ¼ Tbsp pepper into each bowl and toss the wings well with the dry ingredients to coat them thoroughly.

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

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

5. While the wings are cooking, make the sauce. In a saucepan over medium heat, combine the butter and the hot sauce and stir until emulsified. Remove from the heat and set aside.

6. To serve, toss the wings with the sauce in a large bowl. Serve immediately.