Baked Chicken Wings - Extra Crispy

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Baked Chicken Wings - Extra Crispy

Ingredients

  • 1 tsp kosher salt (plus more to taste)
  • 1 Tbsp butter (melted)
  • 1/3 cup hot wing sauce (e.g. Duff's hot sauce)
  • 2 lbs chicken wings (tips removed, separated into wingettes and drumettes)
  • 1 Tbsp BAKING POWDER (whatever you do, do NOT use baking soda)

Instructions

  • Preheat oven to 450F.
  • Dry chicken with a paper towel really well. Place the wings in a large bowl. Sprinkle baking powder over the wings. Toss until all wings are evenly covered in baking powder. Better yet, mix by hand to ensure even coverage.
  • Line a large baking sheet with aluminum foil. Place a cooling rack (see note) on top and spray with Pam or rub with cooking oil to prevent sticking.
  • Lay the chicken wings on the rack, leaving space between the wings.
  • Place the baking sheet in the oven. Turn the heat down to 425F and set the mode to convection.
  • Bake for 30-40 minutes, until the wings are nicely browned and crisp.
  • Let the wings rest for 5 minutes. This will preserve crispiness of the skin.
  • Meanwhile, prepare the Buffalo wing sauce by combining the butter and the hot wing sauce in a small bowl.
  • Season the wings with salt and whatever other seasonings you like. Toss with the Buffalo sauce or serve with the sauce on the side.

Notes

While a cooling rack helps with getting the melted chicken drain off the wings, it's a major pain getting it cleaned afterwards. I stopped using a cooling rack and bake the wings on parchement paper. I don't notice much difference, if any.
Recipe source: site
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