Baked Chicken Wings - Extra Crispy, Like Deep-Fried

• Meat

  • 2 lbs Chicken wings

• Baking & Spices

  • 1 tbsp Baking powder
  • 1 tsp Kosher salt

• Other

  • Favorite Buffalo wing sauce for tossing or serving on the side

Found on ifoodblogger.com

Ingredients

• 2 pounds chicken wings, tips removed, separated into wingettes and drumettes
• 1 Tbsp baking powder
• 1-2 tsp kosher salt, to taste
• Favorite Buffalo wing sauce for tossing or serving on the side

Directions

• 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.
• 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.
• Serve hot, tossed in Buffalo sauce or with the sauce on the side.