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!
- 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!
- Toss the wings in the salt and baking powder mix, along with your favorite rub. Use your hands to mix thoroughly.
- Put wings on a rack set in a foil-lined baking sheet, leaving a little space between them so the heat can circulate.
- Cook in a 250 degree oven for 30 minutes to render out the fat.
- Raise the oven temp to 450 and cook another 30 minutes or until crispy and golden brown.
- Toss in your favorite sauce or better yet, make up a couple sauces and let your guests dip on their own!