Crispy Baked Chicken Wings

Ingredients

• 3 lbs (1.4kg) chicken wings, split into flats and drumettes
• 1 tablespoon baking powder (NOT baking soda)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons unsalted butter (for honey garlic sauce)
• 4 cloves garlic, minced (for sauce)
• 3 tablespoons honey (for sauce)
• 1 tablespoon soy sauce (for sauce)
• 1 teaspoon hot sauce optional (for sauce)

Instructions

1. 1Pat wings completely dry with paper towels. This is essential — moisture is the enemy of crispiness. Toss in baking powder and all dry seasonings until evenly coated.
2. 2Place on a wire rack set over a foil-lined baking sheet. For extra crispiness, refrigerate uncovered for 30 minutes to 8 hours (the fridge dries the skin further).
3. 3Preheat oven to 250°F / 120°C. Bake wings for 20 minutes at this low temperature — this renders the fat slowly.
4. 4Increase oven to 425°F / 220°C. Bake 40-45 more minutes, flipping wings at the 20-minute mark, until deeply golden and very crispy.
5. 5Meanwhile, make honey garlic sauce: melt butter in a small saucepan, cook garlic 1 minute, add honey, soy sauce, and hot sauce. Simmer 2 minutes. Toss hot wings in the sauce and serve immediately.

Nutrition (per serving)