Method adapted from America’s Test Kitchen
- 3 pounds chicken wingettes (or divided chicken wings)
- 2 tablespoons baking powder
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- Buffalo sauce, blue cheese, ranch, or other sauces, to serve (optional)
- Preheat the oven to 250°F and move the oven rack to the lower-middle position. Line a baking sheet with foil and place a wire rack on top. Spray the wire rack lightly with nonstick spray to prevent the wings from sticking.
- Dab the chicken wings with a paper towel to dry them. In a large freezer bag or bowl, combine the chicken wings, baking powder, paprika, garlic powder, and salt, and toss to coat the wings well. Arrange the chicken wings on the wire rack, skin side up.
- Bake on the lower-middle rack for 30 minutes.
- Increase the temperature to 425°F, and move the oven rack to the upper position. Continue to bake the wings until crisp, about 45 minutes to an hour more, rotating the baking sheet halfway through.
- Toss with sauce, if desired, and serve warm.
Be sure to use baking powder, NOT baking soda. Also, make sure your baking powder is aluminum-free for best results.
Nutritional information does not factor in the loss of fat from the drippings going below the pan. Unfortunately, this would be very difficult to calculate.