Super Crispy Chicken Wings

Crispy Chicken Wings

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.

Super 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.