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.
Raise your hand if you like chicken wings. Good. Now keep them up if you enjoy spending time in front of a deep-fryer while oil splatters all over the kitchen. Did I see a few hands go down? Mine sure did.
It’s been branded into our heads that chicken wings need to be deep fried to be crispy. However, after some research (and yummy taste-tests), we are proud to share our findings on how to bake chicken wings that are sooo crispy.
Were you surprised by the baking powder in that video. Unusual right? Stick with me as I go into the details.
INGREDIENTS
10 whole chicken wings, cut into flats and drumettes (here’s how to do it). Discard tips or use for a stock. That leaves you with 20 wing pieces total
1 Tbsp. aluminum-free* baking powder (NOT baking soda)
1/2 tsp. salt
sauce or dry rub
INGREDIENTS
10 whole chicken wings, cut into flats and drumettes (here’s how to do it). Discard tips or use for a stock. That leaves you with 20 wing pieces total
1 Tbsp. aluminum-free* baking powder (NOT baking soda)
1/2 tsp. salt
sauce or dry rub
INSTRUCTIONS
Preheat oven to 250°F.
Line a cookie sheet with aluminum foil. Place a oven-safe rack on top of cookie sheet.
In a large bowl, use your hands to toss the flats and drumettes with the baking powder and salt until chicken is evenly coated. But do not add extra baking powder. Just mix them so they all have some.
Place wings on the rack in single layer. Transfer rack and cookie sheet to oven and cook for 30 minutes. This baking at a low temperature dries the wings out and allows the baking powder to penetrate.
After 30 minutes, leave the wings in the oven but raise the heat to 425°F. Continue to cook until brown and crispy, 40-50 minutes.
Take wings out and let rest 5 minutes. Toss in a delicious sauce like this one and serve.