Chicken Wings - Crispy
This really is the best recipe for baked chicken wings that are really, truly crispy. Enjoy with any sauce or no sauce at all, the choice is yours. These are tender and juicy inside while having a super crispy exterior. The secret is in the light coating they’re given. Once in the oven, the baking powder crisps the skin and puffs it up from the meat making them extra crunchy.
Ingredients
1½ pounds chicken wings split and tips removed, about 18 wings2 Tablespoons flour
2 teaspoons baking powder
1 teaspoon seasoned salt
1 teaspoon black pepper
2 Tablespoon olive oil (to coat the wings, may need more)
Instructions
1. Preheat oven to 425°F.2. Rinse & pat wings dry with a paper towel.
3. Prepare a pan by lining with foil and placing a baking rack* on it. Spray the rack with cooking spray.
4. Combine flour, baking powder, salt and pepper. Toss with wings and place on prepared pan. Refrigerate 30 minutes (or up to 4 hours) uncovered.**
5. Toss wings with olive oil in a bowl (ensuring there are no dry spots of flour) and return back to the prepared pan.
6. Bake wings 20 minutes, flip and bake an additional 15 minutes. Cook until crisp and broil 1 minute each side if desired.
7. Toss with sauce or serve with dips.
* I do not use the rack. It is too much work to clean. I spray the tin foil with the cooking spray then arrange the wings on cookie sheet or pan.
** I did not refrigerate the wings and the wings turned out crispy. Just be sure the wings are dry. Moisture makes them steam (not crisp).