Game Day or ANY day, these wings are tender and juicy surrounded by crunchy skin!
WHAT YOU'LL NEED:
- Oven-safe 100% stainless steel baking rack
- 13" x 18" half sheet pan
- aluminum foil
- 2 lbs of chicken wings
- 1/2 teaspoon of salt
- 1 Tablespoons of baking powder (Note: do not use baking SODA)
Line a baking pan with aluminum foil for easy clean up later. Place the rack in the pan. The rack allows air to circulate all around the chicken wings so they can crisp up!
Place wings in a large bowl and sprinkle the baking powder and salt on top. Toss wings well to coat them evenly.
Place the wings on the baking rack in a single layer with the skin side up.I t's ok if they touch. Place the rack of wings in the fridge for 6-8 hours to dry the wings' surface.
Preheat oven to 250o F. Place the tray of wings on a middle oven rack and bake for 30 minutes.
Then increase the oven temperature to 425o F and bake for 30 - 40 minutes, rotating the tray after 15 minutes.
Enjoy your extra crispy chicken wings with your favorite dipping sauce.
CLICK HERE for the perfect chicken wing baking rack that can take the high heat of an oven.