I have absolutely nothing against deep frying. Big fan. But I am sympathetic to the reasons why you may not want to use that method all the time. Whether it be for health, clean-up, or general safety. At the same time I think we can all appreciate that deep frying adds a crispiness factor to food that is irresistible. The good news is that when it comes to chicken wings at least, there's a pretty good hack. To that end this isn't a full recipe insomuch as it is a post about a great technique which is using baking powder to crisp up your chicken wings in the oven. Once you've got them up to crispy perfection you can apply any sauce you fancy and take them in a million different directions depending on the occasion or your preference. Last bit here - do not mess up and use baking soda by mistake. That is going to end badly.
Gather the Good Stuff
1. Wings - however many you need. This recipe is for about 20 wings. If you are making a lot more, you'll need to increase the dry rub by a similar amount.
2. 2 Tbsp baking powder
3. 1 Tbsp black pepper
4. 1 Tbsp salt
5. 1 tsp granulated garlic
6. 1 tsp paprika
Putting it Together
1. Lay your wings out on a flat surface and pat well to dry. The more moisture you remove, the crispier they will ultimately be
2. Sprinkle generously with salt and allow to stand for 10 minutes to draw out the moisture from the skin. Pat dry again
3. Meanwhile preheat your oven to 220C / 450F.
4. Line your baking tray with tin foil and insert rack (If you don't have a baking pan with a rack that's ok, but you may want to flip the wings half way through the process)
5. Put your wings and your dry rub into a mixing bowl and toss until well and evenly coated
6. Place wings on baking tray rack spaced out evenly
7. When hot place into the oven and cook for 35-40 minutes depending on how thick your wings are
8. Once they are done they should be very brown and crispy and ready to be dressed with whatever sauce you're feeling at the moment. I went for a smokey chipotle
9. Dress em'up!