Baking Powder Chicken Wings
Chicken wings coated in baking powder, baked low then hot on a wire rack until the skin is golden and crisp.
Equipment
- Wire rack
- Rimmed Baking Sheet
- Large bowl
- Instant read thermometer
Ingredients
Main Ingredients
- 2 lb chicken wings split into flats and drumettes, patted dry
- 1 tbsp baking powder aluminum free
- 1 tsp salt
- 1 tsp garlic powder optional
- 1 tsp paprika optional
- ¼ tsp cayenne pepper optional
Instructions
Cooking
- Dry. Pat the wings very dry.
- Coat. Toss with the baking powder and salt until evenly dusted.
- Bake low. Bake on a rack at 250 degrees F for thirty minutes.
- Bake hot. Raise to 425 degrees F and bake fifteen to twenty minutes, flipping once.
- Serve. Check for 165 F, rest five minutes, and toss with sauce.
Notes
Substitutions: Any wing sauce works, and seasonings can be added to the coating.
Tips: Use baking powder not soda and dry the wings well.
Storage: Refrigerate for three to four days or freeze for up to three months.
Nutrition does not include the optional seasonings or sauce.