Wings: Crispy Baked Chicken Wings
- 4 pounds chicken wings
- 2 tablespoons baking powder
- 3/4 teaspoon coarse ground sea salt
Preheat oven to 250 F. Adjust oven rack to lower middle position. Line a large baking sheet with foil. Place a wire baking rack over the foil on the baking sheet. Lightly grease baking rack.
Prepare chicken wings by splitting at the joint and trimming off the wing tips. In a large zip-top bag, combine the prepared wings, baking powder and sea salt. Toss to coat evenly.
Remove wings from bag and place them skin-side up on the wire rack on the prepared baking sheet. Bake for 30 minutes.
Increase oven temperature to 425 F. Move oven rack to upper middle. Bake until the wings are golden brown and crispy, about 45 more minutes. Remove from oven and let stand for 5 minutes before serving. Serve with wing sauce.
Honey-Sriracha wing sauce
1/3 cup honey
1/3 cup Sriracha
1 tablespoon rice vinegar
1/2 teaspoon sesame oil
1 pinch (or more) black sesame seeds
Combine all of the ingredients in a small bowl and whisk together until smooth.