Description
Discover the secrets to perfectly crispy baked chicken wings with our foolproof recipe. Learn how to achieve the ultimate flavor and texture in every bite.
Ingredients
- 4 pounds (1.81 kg) chicken wings, halved at joints, wingtips discarded
- 2 Tablespoon (30 ml) s baking powder*, aluminum free
- 3/4 teaspoon (4 ml) salt
- 1/2 teaspoon (3 ml) cracker black pepper
- 1 teaspoon (5 ml) paprika
- 1 teaspoon (5 ml) garlic powder
- 1/3 cup (80 ml) Frank’s Wings Hot Sauce
- 1 1/2 cup (360 ml) s light brown sugar
- 1 Tablespoon (15 ml) water
Instructions
- Position your oven rack to sit just above the center and set the oven to preheat at 425°F.
- Cover a baking tray with foil and place a wire rack (a cooling rack works well) on the tray. Apply a non-stick spray to the rack.
- Thoroughly dry the chicken wings using paper towels and put them into a large mixing bowl. Ensure they are completely dry.
- In a small bowl, mix together salt, pepper, garlic powder, paprika, and baking powder. Sprinkle this mixture over the chicken wings, tossing them to ensure they are evenly coated.
- Place the wings, with the skin facing up, in a single layer on the prepared wire rack.
- Bake the wings on the upper-middle rack of the oven, flipping them every 20 minutes, until they are crispy and golden brown. The total baking time will vary depending on the size of the wings and could take up to an hour.
- After removing from the oven, let the wings rest for 5 minutes. Move them to a bowl and toss them with the sauce.
- In a medium saucepan, combine all the sauce ingredients over medium heat. Stir until the sugar has completely dissolved.
- Take the saucepan off the heat and let the sauce cool to room temperature before using it to coat the wings. Alternatively, you can make the sauce in advance and keep it chilled.
Notes
- Pat dry the chicken wings with paper towels for optimal oven crispinessnOpt for aluminum-free baking powder to prevent metallic flavorsnCool the sauce before mixing with wings to ensure even coverage
