WINGS - Crispy Oven-baked Chicken Wings

By Unblond1

Ingredients

• 2 lb/ 1 kg chicken wings, cut into wingettes and drumettes
• 1 tbsp baking powder (not soda)
• 1/2 tsp salt
• Oil spray

Details

Servings 4

Preparation

Step 1

If you are organised enough, uncover the chicken wings and leave them in the fridge for a few hours to dry out. Otherwise, use a paper towel to pat the wings dry.
Adjust oven racks to upper-middle and lower-middle positions.
Preheat oven to 250F.
Line a baking tray with foil, then place the rack on the foil. Spray the rack with oil spray.
Place dry wings in a large bowl or in a ziplock bag. Add the baking powder and salt, then toss to coat evenly.
Place the wings on the baking tray in a single layer with the skin side up. They should just fit snugly. They will shrink when they cook because the fat renders out so don't worry if they look too snug.
Place wings on the lower middle oven rack and bake for 30 minutes.
Move wings up to the upper middle rack and increase the oven temperature to 425F. Bake for 40 - 50 minutes, rotating the tray halfway through.
Remove baking tray from the oven and let stand for 5 minutes.
Toss wings in sauce of choice or serve it on the side to dip / drizzle on the wings, then serve.

NOTES

The wings will not bake to a dark golden brown unless you leave them in for 1 hr+. They bake to a golden brown. You will know they are done because the skin will be lovely and crispy.

To reheat: Allow to cool, then cover and refrigerate. The skin will wrinkle and soften. Preheat oven to 200C/390F. Spread wings out on tray, skin side up, and bake for 5 to 8 minutes or until the skin puffs up so the wrinkles smooth out and becomes crisp again.

SAUCES:

* Honey Garlic Sauce: Mix together 2 tbsp honey, 1 tbsp soy sauce, 1 tsp white vinegar (or sub with any other vinegar except balsamic), 1-2 garlic cloves, minced. Use for dipping OR tossing (4 servings).
* Honey Mustard Sauce: 2 tbsp Dijon mustard, 2 tbsp mayonnaise 2 tbsp honey (4 servings)
* Ranch Dipping Sauce: Mix ⅓ cup mayonnaise, ⅓ cup sour cream, 2 tbsp milk, 1 tsp lemon juice, ¼ tsp EACH dried dill, parsley, chives, onion and garlic powder, salt & pepper to taste (8 servings).
* Spicy Creamy Dipping Sauce: ¾ cup mayo, ½ tsp garlic powder, ⅛ tsp paprika, 3-4 tbsp sriracha, salt & pepper (8 servings).
* Pink Sauce: 1/4 cup mayonnaise, 1 tbsp sweet chilli sauce, 1 tbsp ketchup, 1 tsp garlic powder, 1/2 tbsp sriracha (or other hot sauce)(4 servings).
* Buffalo Sauce: 2 tbsp unsalted butter, melted, 1/4 cup Frank’s Original Red Hot Sauce, 1/2 tbsp brown sugar 1/8 tsp salt (4 servings). Toss wings in sauce after cooking and serve with blue cheese dip.
* Ginger-Lime Dipping Sauce: 1 large garlic clove peeled and sliced, 1 fresh Thai chilies cleaned and sliced, 1/2 teaspoon chili paste (add more if omitting Thai chili), 1 tablespoon finely minced fresh ginger, 2 tablespoons fish sauce,
1 tablespoon fresh squeezed lime juice, 2 tablespoons water, 2 tablespoons sugar (4 servings). Pulverize the garlic, chilies, chili paste and ginger to a fine paste and add fish sauce, lime juice, water and sugar.
* Spicy Asian BBQ Sauce: 1/4 Cup Teriyaki Sauce, 1/4 Cup Hoisin Sauce, 1/4 Cup Orange Juice, 1 tbsp Rice Wine (not vinegar), 1 tbsp Low Sodium Soy Sauce 1 Cloves of Garlic – minced, 1 tsp. Fresh Grated Ginger, 1/2 tsp. Red Pepper Flakes (optional) 1/2 Tbsp. Sesame Seeds (4 servings) Combine all ingredients in a medium saucepan, heat over medium and keep at a simmer (sauce will reduce a little) until ready to coat wings.