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
If you have whole wings, separate the wing at the joint. Your hands WILL get dirty, but it's worth it. If you have the "Party Wings" just take them out of the package. Preheat convection oven to 425 degrees.
Raw wings on paper towel
- Pat-down the raw wings with a paper towel to remove as much moisture as possible.
- Place the wings in a large plastic bag, add the seasoning and baking powder, and shake to evenly distribute.
- Put wings on wire rack that's over a cookie sheet to collect drippings.
- Place wings in oven for 50 minutes, turning every 20 minutes.
- Remove wings from the oven and enjoy!
- Place wings in a bowl and toss with your favorite buffalo sauce. (optional)
- Serve with your favorite veggies and dip.
I used these websites to help me get going: