Extra Crispy Chicken Wings

I like a wing with very crispy skin. These wings are super crispy, even though they are baked in the oven, not fried. It may have to do with a rather unusual ingredient.

I got this recipe from a local television show and have made it a couple of times now. Thanks, David Moss, for this one. The wings are coated with a little salt and baking powder.

Yes, baking powder. I am not sure how it works, but the combination leaves you with wings that are super crisp on the outside and juicy inside. The only thing I changed from the original recipe, is that I use a little less salt.

Once the wings are done cooking, you can toss them in whatever sauce you like.

Extra Crispy Chicken Wings 

3-4 lbs. chicken wings

2 T. baking powder

1 t. salt

Hot sauce and butter- or assorted dipping sauces

Cut wings into three pieces- discard tips, or use to make stock. Pat the wings dry. This step is important. The dry skin helps them to get crisp.  Place baking powder and salt in a plastic bag and add the wing pieces, a few at a time, shaking to coat evenly. Continue until all the wings are coated.  Place wings on a rack that is placed on a baking sheet. Bake wings in a preheated 250 degree oven for 30 minutes. Turn the heat up to 425 and continue cooking 45 minutes more. Remove wings from oven. You can melt butter, mix with some hot sauce and toss the wings in that mixture, or just serve the wings with your favorite sauce.