I spent Super Bowl Sunday at my brother Peter’s house last year. Among all of the delicious things we had, we ate some serious wings. This is the recipe and these wings are seriously crispy! I mean really!! They are simple and straight forward. Serve them with any sauce you want!
Ingredients
- 4 pounds or so of chicken wings, cut in wing and drumettes
- 2 tablespoons of baking powder
- 3/4 to 1 teaspoon of salt
- Oil spray, like Pam
If you are planning for your party and have a day or two before you are going to serve the wings (i.e., Saturday for Super Bowl Sunday!) rinse and pat dry the wings. Arrange them on a rack over a paper towel and put them, uncovered, in your fridge to dry for twenty-four hours. I know, sounds like everything you believed about food safety, but I promise you will be fine! If these steps freak you out, go ahead and dry them well with a paper towel.
Ready for the fridge 
Don’t be frightened 
After 24 hours
Preheat the oven to 250 degrees. Line a sheet pan with foil and then put the rack into the pan. Spray the rack with the Pam oil spray. Place the wings in a zip lock bag with the baking powder and salt and shake, shake shake!
Ready for the powder 
Station set up 
Going for the dip 
Dressed 
Ready for the first cook
Arrange the wings on the tray in a single layer, skin side up. They should fit pretty snuggly together. They will shrink as they cook. Place the wings on the lower oven rack and bake for thirty minutes. Move the wings to the upper rack and increase the oven temperature to 425 degrees and bake for forty to fifty minutes, rotating the tray halfway through cooking.
In for the first round 
First bake… 
Twenty-five minutes in
When the wings are done (they will not be super dark but they will be crispy). Let them rest for five minutes or so. Toss with your favorite sauce (I used Frank’s Xtra Hot Sauce) and enjoy!
After fifty minutes 
Thank’s Frank 
Application of sauce 
Tossed in sauce 
Served up 
Yum!!
Crispy Oven Baked Hot Wings
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Loading...I spent Super Bowl Sunday at my brother Peter's house last year. Among all of the delicious things we had, we ate some serious wings. This is the recipe and these wings are seriously crispy! I mean really!! They are simple and straight forward. Serve them with any sauce you want!
Ingredients
- 4 pounds or so of chicken wings, cut in wing and drumettes
- 2 tablespoons of baking powder
- 3/4 to 1 teaspoon of salt
- Oil spray, like Pam
Instructions
If you are planning for your party and have a day or two before you are going to serve the wings (i.e., Saturday for Super Bowl Sunday!) rinse and pat dry the wings. Arrange them on a rack over a paper towel and put them, uncovered, in your fridge to dry for twenty-four hours. I know, sounds like everything you believed about food safety, but I promise you will be fine! If these steps freak you out, go ahead and dry them really well with a paper towel.
Preheat the oven to 250 degrees. Line a sheet pan with foil and then put the rack into the pan. Spray the rack with the Pam oil spray. Place the wings in a zip lock bag with the baking powder and salt and shake, shake shake!
Arrange the wings on the tray in a single layer, skin side up. They should fit pretty snuggly together. They will shrink as they cook. Place the wings on the lower oven rack and bake for thirty minutes. Move the wings to the upper rack and increase the oven temperature to 425 degrees and bake for forty to fifty minutes, rotating the tray halfway through cooking.
When the wings are done (they will not be super dark but they will be crispy). Let them rest for five minutes or so. Toss with your favorite sauce (I used Frank's Red Hot Sauce) and enjoy!
Notes
To reheat: allow them to cool and then wrap them and refrigerate. Preheat the oven to 200 degrees and spread the wings out on the tray, skin side up and back for five to eight minutes.
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