Crispy Baked Chicken Wings

Step 1

Preheat oven to 250°F. And place on rack at the lowest setting, and one near the top.

Step 2

Use a paper towel to pat the totally defrosted wings dry. This will not work with frozen wings.

Step 3

Place wings in a large bowl or in a ziplock bag. Add the baking powder and salt and pepper, and toss to coat evenly. Note: Some have complained the wings are too salty, adjust to preference, but remember salt is needed to help dry out the skin and get crispy wings.

Step 4

Line a tray with foil, and set a wire rack inside the rimmed baking sheets.

Step 5

Brush rack with vegetable oil, or spray with cooking oil. Place the wings on the baking tray in a single layer with the skin side up. It will be a tight fit, use two sheets if needed. Make sure wings don't touch, You need space for air to get around them.

Step 6

Brush wings with remaining oil. Or spray with cooking spray

Step 7

Bake wings at 250 F. for 30 minutes at the lowest oven rack setting, this will help to help render the fat.

Step 8

After 30 minutes, increase temperature to 400 degrees F., and move wings up to the top of the oven. Bake an additional 45-50 minutes until cooked through and skin is crispy, and wings are golden brown. Optional: Flip once during baking

Step 9

Once baked, remove wings from pan, and toss in a bowl with 1/4 cup - 1/2 cup sauce of choice to coat wings.

Step 10

Return to baking sheet rack, bake for 5-6 minutes until glaze is lightly caramelized.

Step 11

Bring all ingredients to a boil in a small saucepan, stirring to dissolve honey. Taste, and adjust as desired, such as adding sweetener.

Step 12

Reduce heat to low; simmer, stirring occasionally, until reduced to 1/4 cup, 7–8 minutes.