However, I've learned that there's a special ingredient to get the skin super crispy while oven-baking your wings -- baking powder.
You're reading that right, baking powder. There's some chemistry involved, but basically it helps to break-down the fat attached to the skin, helping to remove the moisture and making the wings just as crispy as a deep fryer. Fortunately, the inside of the wings stay very juicy and tender.
What you'll need:
- A wire rack
- A cookie sheet/tray
- 2 lbs. Raw chicken wings ("Party Wings" are pre-separated wings, and easier to use)
- 2 tsp. baking powder
- 2 tsp. your favorite chicken seasoning
- Ranch or Blue Cheese dressing for dipping
- Celery or carrots