Wings can be cooked crisp in the oven, I have tried several methods and this one works for me. The key is baking powder (in the can) not baking soda (in the box). I have also used corn starch instead of baking powder with success.

Tonight the wings were still a little frozen and dinner time was rapidly approaching. The solution was to par-boil them, not fully cook but just bring to a boil and shut of the heat. For this recipe I used 3 lbs. of of frozen wings (thawed) that cost $6 at the grocery.

Skim off any foam and drain in a colander, then place on a paper towel to dry.

For optimum results let the wings cool and dry (mine were hot and sweaty). Time was ticking and I had to get these in the oven and the baking powder got a little clumpy (no worries). Use a bowl or plastic bag to combine wings with 2 tablespoon of baking powder (remember it’s the stuff in the can not in the box) and 3/4 teaspoon of kosher salt.

At this point you can add whatever seasonings you want, cayenne pepper, white pepper, tarragon, any flavors you want to impart. I hit it with a pinch of cayenne.

Preheat oven to 250 degrees and place wings on a heavily sprayed (non stick) baking tray with rack. I used foil between the rack and tray, if you don’t have a rack bake directly on a sheet pan lined with an oiled piece of parchment paper. Bake wings fat side up for 20 minutes on the lower shelf. If cooking direct on a tray turn wings during final cooking.

Final cook: Crank heat to 425 degrees and move to the highest shelf and cook for another 40-50 minutes. Don’t over cook, when they start getting golden pull from oven and let cool for 5 to 10 minutes. Or until they release from the rack, a thin blade helps if stuck.

The sauce depends on your taste, an easy one to make is 2 parts honey to one part soy sauce and add minced garlic to taste. I was feeling lucky and combined leftover BBQ sauce with the honey soy sauce.

Any type of wing sauce will work, use whatever you have (taste and balance).

I normally toss the wings with the sauce but to keep them crisp I would serve the sauce on the side. Let em dip and rip.

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