Crispy Chicken Wings….In the Oven!


Wing aficionados will tell you that real wings are deep fried and you just can’t make them in the oven. I say real wings have to be CRISPY and you can do that in the oven with a tiny bit of molecular gastronomy. I’m no food scientist, but apparently tossing wings in baking powder and salt and letting them dry uncovered in the fridge for a day or two leads to incredibly crisp wings. You will notice that in this recipe I did not include a spice mix or sauce. This is where you get super creative. Sweet and mild? Tongue-numbing hot? How do you like your wings? Don’t forget to share your spice rubs and sauces in the comment section below!

  1. If you are using Party Wings, skip this step. If you are using whole wings, separate them into parts. Save the tips for your next batch of stock!
  2. Toss the wings in the salt and baking powder mix, along with your favorite rub. Use your hands to mix thoroughly.
  3. Put wings on a rack set in a foil-lined baking sheet, leaving a little space between them so the heat can circulate.
  4. Cook in a 250 degree oven for 30 minutes to render out the fat.
  5. Raise the oven temp to 450 and cook another 30 minutes or until crispy and golden brown.
  6. Toss in your favorite sauce or better yet, make up a couple sauces and let your guests dip on their own!