If you didn’t get your fill of chicken wings during last Sunday’s Super Bowl, here’s a chance to do so, without the guilt of eating deep-fried wings. With this simple recipe from Cook’s Country you’ll make crispy chicken wings in the oven. The secret ingredient is baking powder, which helps give the wings a crisp, deep-fried texture without all the fat.
- 4 pounds chicken wings, halved at joints, wingtips discarded
- 2 tablespoons baking powder
- ¾ teaspoon salt
- Buffalo Wing Sauce wing sauce – store bought or homemade
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 250 degrees.
- Pat wings dry with paper towels and transfer to a 1-gallon zipper-lock bag. Combine baking powder and salt, add to wings, seal bag, and toss to evenly coat.
- Set wire rack(s) in an aluminum foil–lined rimmed baking sheet. Arrange wings, skin side up, in a single layer on the prepared wire rack(s).
- Bake wings on the lower-middle oven rack for 30 minutes.
- Move wings to the upper-middle rack, increase oven temperature to 425 degrees, and roast until wings are golden brown and crispy, 40 to 50 minutes longer, rotating sheet halfway through baking.
- Transfer wings to a bowl with wing sauce of your choice, toss to coat, and serve.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
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