- 2 lbs chicken wings (tips removed, separated into wingettes and drumettes)
- 1 Tbsp BAKING POWDER (whatever you do, do NOT use baking soda)
- 1 tsp kosher salt (plus more to taste)
- 1 Tbsp butter (melted)
- 1/3 cup hot wing sauce (e.g. Duff’s hot sauce)
- Preheat oven to 450F.
- Dry chicken with a paper towel really well. Place the wings in a large bowl. Sprinkle baking powder over the wings. Toss until all wings are evenly covered in baking powder. Better yet, mix by hand to ensure even coverage.
- Line a large baking sheet with aluminum foil. Place a cooling rack (see note) on top and spray with Pam or rub with cooking oil to prevent sticking.
- Lay the chicken wings on the rack, leaving space between the wings.
- Place the baking sheet in the oven. Turn the heat down to 425F and set the mode to convection.
- Bake for 30-40 minutes, until the wings are nicely browned and crisp.
- Let the wings rest for 5 minutes. This will preserve crispiness of the skin.
- Meanwhile, prepare the Buffalo wing sauce by combining the butter and the hot wing sauce in a small bowl.
- Season the wings with salt and whatever other seasonings you like. Toss with the Buffalo sauce or serve with the sauce on the side.
- While a cooling rack helps with getting the melted chicken drain off the wings, it’s a major pain getting it cleaned afterwards. I stopped using a cooling rack and bake the wings on parchment paper. I don’t notice much difference, if any.
- If you don’t have a convection oven
- Method 1
- This comes from readers of this blog and worked for them very well.
- Bake at 450 for 40 minutes, then 350 for an additional 40 minutes. Seems like it worked very well for a few people.
- Method 2
- This is the original method proposed by America’s Test Kitchen
- Adjust oven racks to upper-middle and lower-middle positions and preheat oven to 250 degrees.Arrange wings in single layer on a wire rack placed over a backing sheet. Bake wings on lower-middle oven rack for 30 minutes. Move to upper-middle rack, increase oven temperature to 425 degrees, and roast until the wings are golden brown and crisp, 40-50 minutes longer, rotating sheet halfway through baking.
This article and recipe adapted from this site