Crispy Oven Baked Chicken Wings

By Jan_C

This is a recipe for the technique for crisp oven-baked wings. Flavorings/seasonings are for your choice, i.e., buffalo, garlic, teriyaki, etc.

Ingredients

• 4 lbs chicken wings, halved at joints, wingtips discarded
• 2 tablespoons baking powder
• 3/4 teaspoon salt
• (dry seasonings of your choice)

Preparation

Step 1

For crispier wings, season them and place them in a single layer in the refrigerator, uncovered, overnight. Then bring wings to room temp and follow steps 1 and 3.

1. Adjust oven racks to upper-middle and lower-middle positions and preheat oven to 250 degrees. Set wire rack in aluminum foil-lined rimmed baking sheet and spray rack with non stick spray.

2. Pat wings dry with paper towels and transfer to a 1-gallon zipper-lock bag, or a large bowl. Combine baking powder and salt, add to wings, and toss to evenly coat.

3. Arrange wings, skin side up, in single layer on prepared wire rack. Bake wings on lower-middle oven rack for 30 minutes. Move wings to upper-middle rack, increase oven temperature to 425 degrees, and roast until wings are golden brown and crisp, 40-50 minutes longer, rotating sheet halfway through baking. Remove sheet from oven and let stand for 5 minutes. Transfer wings to bowl with wing sauce of your choice, toss to coat, and serve.