Crispy Chicken Wings

    yield: 4 servings
    prep time: 10 minutes
    cook time: 1 hour, 15 minutes

    If I had to choose one food that my family consistently orders out but also loves to eat at home, it would be chicken wings. We always order them naked and eat them with ranch dressing. But at home, where I know exactly what’s going into my food, I lightly season them, as in this recipe. This low and slow baking method, with a bit of baking powder thrown into the seasoning mix, might be a little different from how you normally make wings, but I encourage you to try it. It gives the wings extra-crispy skin! These wings are great served with my homemade Ranch Dressing (here) and/or Buffalo Sauce (here).

    • 1 pound chicken wings
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • ½ teaspoon paprika
    • ¼ teaspoon cayenne pepper (optional)
    • ¼ teaspoon ground black pepper

    1. Place an oven rack in the lowest position and another rack in the highest position. Preheat the oven to 250°F. Line a sheet pan with parchment paper.

    2. Pat the chicken wings dry. Put the rest of the ingredients in a gallon-sized resealable plastic bag. Place the wings in the bag, seal the top, and shake until the wings are lightly coated all over. Spread the wings evenly on the lined pan.

    3. Put the wings on the lower rack of the oven and bake for 30 minutes. Increase the oven temperature to 425°F, move the wings to the upper rack, and bake for 45 more minutes or until golden brown. Serve immediately.