Recipe of the Week: Crispy Baked Chicken Wings

Chicken wings are one of my favorite foods. The problem is that fried wings are saturated in oil and fat and normal baked wings aren’t crispy. However I have found a solution that makes the wings both crispy and much lower in calories: baking powder.

I know what you are thinking, “What the hell is baking powder going to do?” Coating the wings in baking powdering makes the skin on the wings crispy.

What also makes these wings great is the spice blend you toss them in before baking. It adds another layer of flavor that is out of this world! These are some the best wings you will have.

In the comments below let me know what you think.

INGREDIENTS

4 pounds chicken wings cut into drumettes and flats

1 tablespoon aluminium free baking powder (NOT baking soda)

1/2 teaspoon salt

2 teaspoons garlic powder

Pinch of cracked pepper

DIRECTIONS

1. Adjust oven rack to upper-middle position and preheat oven to 450°F . Line a rimmed baking sheet with aluminium foil and set a heat-proof wire rack inside. 
2. Pat dry chicken wings liberally with paper towels, squeezing out as much moisture as you can. Transfer them to a large bowl.
3. In a small bowl, combine the baking powder, garlic powder, salt and pepper together, whisking well to combine, and sprinkle the mixture over the wings. Toss wings through the baking powder mixture until evenly coated. 
4. Arrange on rack, leaving about 1-inch of space between each wing.
5. Bake for 30 minutes; flip and continue to cook until crisp and golden brown, (about 20-30 minutes longer), until golden browned and crispy.
6. Toss in whatever wing sauce that you choice (Frank’s Hot Wing Sauce is my favorite)

Nutritional Information

Servings 3 whole wings

Calories: 324

Protein: 24 g

Carbohydrates: 3 g

Fat: 24 g