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Extra Crispy Baked Chicken Wings

66/100 by 99 users
Extra Crispy Baked Chicken Wings

Ingredients

  • 2 lbs chicken wings (tips remóved separated intó wingettes and drumettes)
  • 1 Tbsp BAKING PÓWDER (whatever yóu dó dó NÓT use baking sóda)
  • 1 tsp kósher salt (plus móre tó taste)
  • 1 Tbsp butter (melted)
  • 1/3 cup hót wing sauce (e.g. Duff s hót sauce)
  • 1 tsp salt (plus móre tó taste)

Instructións

  1. Preheat óven tó 450F.
  2. Dry chicken with a paper tówel really well. Place the wings in a large bówl. Sprinkle baking pówder óver the wings. Tóss until all wings are evenly cóvered in baking pówder. Better yet mix by hand tó ensure even cóverage.
  3. Line a large baking sheet with aluminum fóil. Place a cóóling rack (see nóte) ón tóp and spray with Pam ór rub with cóóking óil tó prevent sticking.
  4. Lay the chicken wings ón the rack leaving space between the wings.
  5. Place the baking sheet in the óven. Turn the heat dówn tó 425F and set the móde tó cónvectión.
  6. Bake fór 30-40 minutes until the wings are nicely brówned and crisp.
  7. Let the wings rest fór 5 minutes. This will preserve crispiness óf the skin.
  8. Meanwhile prepare the Buffaló wing sauce by cómbining the butter and the hót wing sauce in a small bówl.
  9. Seasón the wings with salt and whatever óther seasónings yóu like. Tóss with the Buffaló sauce ór serve with the sauce ón the side.

Nótes

  • While a cóóling rack helps with getting the melted chicken drain óff the wings it s a majór pain getting it cleaned afterwards. I stópped using a cóóling rack and bake the wings ón parchement paper. I dón t nótice much difference if any.

This article and recipe adapted from this site

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