Ingredients
Equipment
Method
- Adjust your oven rack to the upper-middle position. Preheat oven to 425°F. Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with non-stick spray.
- Use paper towels to pat the wings completely dry and place them in a large bowl. It's important to dry them REALLY well! This is the key to crispy skin.
- Combine the salt, pepper, garlic powder, paprika, and baking powder in a small bowl. Sprinkle the seasoning over the wings, tossing to evenly coat all pieces.
- Arrange wings skin-side up in a single layer on the prepared wire rack. Don't overcrowd them.
- Bake on the upper middle oven rack, turning every 20 minutes until wings are crispy and golden brown. Total cook time will be 40-60 minutes depending on wing size.
- Remove from oven and let stand for 5 minutes. Transfer wings to a bowl and toss with your desired sauce.
- For Buffalo Sauce: In a medium saucepan over medium heat, stir together hot sauce, brown sugar, and water. Mix well until sugar has dissolved. Remove from heat and cool to room temperature before adding to wings.
Notes
Baking Powder: You MUST use aluminum-free baking powder (not baking soda) for this recipe. Rumford brand works great.
Storage: Wings are best served fresh but can be reheated in a 350°F oven for 5-10 minutes to restore crispiness.
Sauce Options: Try honey BBQ, ranch, teriyaki, or garlic parmesan instead of buffalo sauce.
Make Ahead: Season wings and refrigerate overnight for even crispier results.