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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


  1. Adjust your oven racks to the upper-middle and lower-middle positions. Preheat oven to 425 degrees F.
  2. 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.
  3. Use paper towels to pat the wings dry and place them in a large bowl. It’s important to dry them REALLY well!
  4. 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.
  5. Arrange wings, skin side up, in single layer on prepared wire rack.
  6. 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.
  7. 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.
  8. 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)


  • 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.



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