Crispy Baked Chicken Wings

Ingredients

• 4 lb chicken wings (halved at joints, wingtips discarded)
• 2 tbsp baking powder (aluminum free)
• 0.75 tsp salt
• 0.5 tsp cracked black pepper
• 1 tsp paprika
• 1 tsp garlic powder
• 0.333 cup Frank's Wings Hot Sauce
• 1 cup light brown sugar
• 1 tbsp water

Steps

1. 1

   Adjust your oven rack to the upper-middle position. Preheat oven to 425 degrees F.

2. 2

   Line a baking sheet with aluminum foil and place a wire rack (I use a cooling rack) on top. Spray the rack with non-stick spray.

3. 3

   Use paper towels to pat the wings dry and place them in a large bowl. It's important to dry them REALLY well!

4. 4

   Combine the salt, pepper, garlic powder, paprika, and baking powder in a small bowl.

5. 5

   Sprinkle the seasoning over the wings, tossing to evenly coat.

6. 6

   Arrange wings, skin side up, in single layer on prepared wire rack.

7. 7

   Bake on the upper middle oven rack, turning every 20 minutes until wings are crispy and browned. The total cook time will depend on the size of the wings but may take up to 1 hour.

8. 8

   In a medium saucepan over medium heat stir together all sauce ingredients (hot sauce, brown sugar, and water). Mix well until sugar has dissolved.

9. 9

   Remove from heat and allow to cool to room temperature before adding to wings (or prepare the sauce ahead of time and refrigerate).

10. 10

    Remove wings from oven and let stand for 5 minutes.

11. 11

    Transfer wings to bowl and toss with the prepared sauce.

Notes

You MUST use aluminum-free baking POWDER (not baking soda) for this recipe. I recommend Rumford brand. The baking powder helps create a crispy coating and aids in browning.

Nutrition per serving

• main
• appetizer
• baked
• chicken wings
• buffalo wings
• game day
• gluten-free