Extra Crispy Baked Chicken Wings

By MaryEllen

Toss out that deep fryer, just like last year’s jeans. We’ve got the solution to crispy chicken wings without the hassle of deep frying. These ones are baked but use a secret technique to make them extra crisp.

Ingredients

• 4 1/2 pounds Chicken Wings, tips discarded
• 4 tsp. Baking Powder
• 1 tsp. Onion or Garlic Powder
• 1 tsp. Salt
• 1/2 tsp black pepper
• Honey, Rosemary sprigs and toasted Sesame Seeds for garnish

Preparation

Step 1

Combine the dry ingredients. Place the chicken in a large bowl and sprinkle the dry ingredients over the pieces. Mix it up. Don’t be afraid to use your hands. It’s way easier and one less thing to wash. It’s gobs of fun too!

Place the wings on a cooling rack in a sheet pan. This lets air circulate all around the chicken pieces so that they get evenly crisp. It also lets the fat drip away from the chicken, leading to crispy, crispy, crispy skin.

Place the chicken in a 250°F oven for 30 minutes. This gets some of the fat rendered from under the skin and starts that drying out process.

Leave them in the oven and crank the heat up to 425°F and cook 20-25 minutes more, until golden brown and so crispy.

Lightly warm the honey in a small saucepan, immersing the rosemary sprigs in the honey. Drizzle over the chicken and sprinkle with sesame seeds.