Oven-Fried Chicken Wings

From Cook's Country | October/November 2013

Why this recipe works:

To get crispy chicken wings without frying, we had to find a way to dry out the skin. Baking powder is our secret weapon; it helps break down the proteins within the skin, as well as aids in browning. After we toss them with baking powder and salt, we start the wings in a low oven—on a wire… read more

To get crispy chicken wings without frying, we had to find a way to dry out the skin. Baking powder is our secret weapon; it helps break down the proteins within the skin, as well as aids in browning. After we toss them with baking powder and salt, we start the wings in a low oven—on a wire rack for better air circulation—to fully dry the skin and begin rendering the fat. Then we crank the oven to finish roasting the wings and crisping the skin. A coating of flavorful sauce and these wings are ready to be devoured.

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Serves 4 to 6

If you buy chicken wings that are already split, with the tips removed, you will need only 3 1/2 pounds.

Ingredients

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