Crispy Baked Chicken Wings

By altschiller

Baking wings yields crisp skin without the mess and constant tending of frying. Divide the wings between our two sauces, or double one sauce recipe and use it on all 60 wings.

Ingredients

• 2 T baking powder
• 1 T salt
• 2 tablespoons vegetable oil
• 1/2 teaspoon freshly ground black pepper
• Sauce
• 1 tablespoon unsalted butter, melted
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon kosher salt
• 1/4 cup hot pepper sauce (such as Frank's)
• 5 pounds chicken wings, tips removed, drumettes and flats separated

Details

Servings 60
Preparation time 20mins
Cooking time 20mins
Adapted from epicurious.com

Preparation

Step 1

Toss chicken with oil, baking powder, salt, and pepper, arrange on wire racks sprayed with cooking spray and place in the refrigerator, uncovered, for up to 5 hours.

Bake at 250 for 25 minutes and then raise the temp to 425 for an additional 40 minutes.

Mix sauce ingredients in a medium bowl; let stand for 5 minutes. Whisk in hot sauce; keep warm.

DO AHEAD: Can be made 1 week ahead. Let cool completely; cover and chill. Rewarm before using.



DO AHEAD: Can be made 5 days ahead. Cover; chill. Rewarm before using.

Preheat oven to 400°F. Set a wire rack inside each of 2 large rimmed baking sheets. Place all ingredients in a large bowl; toss to coat. Divide wings between prepared racks and spread out in a single layer.

Bake wings until cooked through and skin is crispy, 45–50 minutes.

Line another rimmed baking sheet with foil; top with a wire rack. Add half of wings to ginger-soy glaze and toss to evenly coat. Place wings in a single layer on prepared rack and bake until glaze is glossy and lightly caramelized, 8–10 minutes.

Toss remaining half of wings in Buffalo sauce. Serve immediately (no need to bake).