Crispy Baked Chicken Wings (Print Version)
# Ingredients:
→ Wings
01 -
1.8 kg chicken wings, jointed with tips removed
02 -
2 tablespoons aluminum-free baking powder
03 -
3/4 teaspoon salt
04 -
1/2 teaspoon freshly cracked black pepper
05 -
1 teaspoon paprika
06 -
1 teaspoon garlic powder
→ Buffalo Sauce
07 -
80 ml Frank's Wings Hot Sauce
08 -
300 g light brown sugar
09 -
1 tablespoon water
# Instructions:
01 -
Position oven rack to upper-middle position and preheat to 220°C. Line a baking sheet with aluminum foil, place a wire rack on top, and spray with non-stick cooking spray.
02 -
Thoroughly pat wings dry with paper towels and place in a large bowl. Complete drying is essential for achieving crispy skin.
03 -
In a small bowl, combine salt, pepper, garlic powder, paprika, and baking powder. Sprinkle this mixture over the wings, tossing until evenly coated.
04 -
Place wings skin-side up in a single layer on the prepared wire rack.
05 -
Bake on the upper-middle rack, turning every 20 minutes until wings are crispy and well-browned. Total cooking time may require up to 60 minutes depending on wing size.
06 -
Remove wings from oven and let stand for 5 minutes before tossing with sauce.
07 -
In a medium saucepan over medium heat, combine all sauce ingredients, stirring until sugar completely dissolves. Remove from heat and cool to room temperature before applying to wings.
# Notes:
01 -
The sauce can be prepared in advance and refrigerated until needed.
02 -
Using aluminum-free baking powder ensures no metallic taste in the final dish.