VIBES: Jorja Smith “By Any Means”
The baking powder is the secret to crispy wings in the oven. Also- cooking these on a rack placed in a baking sheet allows the air to circulate and wings will get crispy all around. Use this recipe as a base, and add any sauce you want.
- 1 to 4 pounds (450g to 1.7kg) chicken wings, cut into drumettes and flats
- 1 teaspoon (5g) baking powder per pound of chicken wings
- 1 teaspoon (5g) kosher salt per pound of chicken wings
- *optional* 1/2 tsp each of fresh cracked pepper, paprika, garlic powder per pound of wings
- Adjust your oven racks to the upper-middle and lower-middle positions. Preheat oven to 425 degrees F.
- Line a baking sheet with aluminum foil and place a wire rack (I use a cooling rack) on top. Spray the rack with non-stick spray.
- Use paper towels to pat the wings dry and place them in a large bowl. It’s important to dry them REALLY well!
- Combine the salt, pepper, garlic powder, paprika, and baking powder in a small bowl. Then sprinkle the seasoning over the wings, tossing to evenly coat.
- Arrange wings, skin side up, in single layer on prepared wire rack.
- Bake, turning every 20 minutes until wings are crispy and browned. The total cook time will depend on the size of the wings but may take up to 1 hour.
- If you want more color, you can broil for a few minutes at the end for added color. If you do this, keep a close eye on them. Careful not to walk away and burn the wings.
- Remove from oven and let stand for 5 minutes. Transfer wings to bowl and toss with sauce. (I used a bottled soy/ginger sauce, but you can make Buffalo sauce or toss with BBQ or just eat them plain)
BUFFALO WING SAUCE:
- 2 tablespoons (1 ounce; 25g) unsalted butter per pound of chicken wings
- 2 tablespoons (1 ounce; 30ml) Frank’s RedHot Sauce per pound of chicken wings
Combine butter and hot sauce in a small saucepan and cook over medium heat, whisking until combined.