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.
FOR MORE RESTAURANT REVIEWS GO HERE.
THIS CONTENT IS FROM UTAH BITES NEWSLETTER.
CLICK HERE AND RECEIVE WEEKLY RESTAURANT REVIEWS, TED’S FAVORITE RECIPE, AND DRINK OF THE WEEK.
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.
SUPPORT OUR SPONSORS: click on their logos to visit their website
How useful was this post?
Click on a star to rate it!
Average rating 5 / 5. Vote count: 3