Skip the deep frying mess and preheat the oven instead. Think you can’t achieve super crispy, crackly skin wings in the oven? Think again. The trick is tossing them with an unexpected ingredient: baking powder. (Prepare to be amazed.) This technique allows you to make large batches of crisp chicken wings at once, which is obviously ideal when you’re hosting a Super Bowl party or other friendly gathering.
24 chicken wings or drumettes
2 tsp. kosher salt
1 tsp. black pepper
2 Tbsp. baking powder
1 cup buffalo-style hot sauce
How to Make It
Preheat oven to 425°F. Place wings in an even layer on a baking sheet. Pat wings dry with paper towels; sprinkle evenly with salt and pepper. Sprinkle evenly with baking powder; toss to coat.
Set a wire rack in a rimmed baking sheet lined with aluminum foil, and coat rack with cooking spray. Place wings in a single layer on a wire rack.
Bake in preheated oven until golden and crisp, 40 to 45 minutes. Combine wings and buffalo sauce in a large bowl; toss to coat.
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