Crispy Baked Wings

The secret ingredient is baking powder and of course good quality wings. I usually make my menu with what I find at the market. Today I found some no hormone/antibiotic free chicken wings on sale. The meat is white and pink like it’s supposed to be and not yellow.


  • 2 pounds chicken wings
  • 2 Tablespoons baking powder
  • 1 teaspoon salt (more if using kosher)
  • 1 teaspoon paprika, smoked if you have it
  • 1 teaspoon ground black pepper


Heat oven to 420 F, cut wings into pieces and dry with paper towels. Brine wings in salt water or pickle juice for 30 minutes (optional). In a bowl coat with baking powder and spice mix. Place wings on a parchment lined baking sheet fat side up.


Cook for 20 minutes on the first side then turn for another 20. Finish cooking for 15 minutes or until crisp. When wings are cooked add sauce. I added and tossed each wing one or two at a time to insure flavor.


Sauce 1:  It’s up to you but this is my go to, well not any more try sauce 2..

  • 1/3 cup honey
  • 2 Tbsp sriracha (more or less depending your taste)
  • 1/4 teaspoon  sesame oil (or butter)
  • Sprinkle with sesame seeds (optional)
  • Balance for sweet or salt (taste)

Sauce 2:

  • 1/2 C Pomegranate juice
  • 1/4 cup apricote preserves
  • 1 Tbsp ketchup
  • 1/8 teaspoon hot sauce

Heat and reduce down to half. See instructions below for finishing with this sauce.*


Remember you want baking powder not soda. The stuff in a can not in the box.


*When wings are almost done (still a little soft around the edges). Pull from oven add to bowl and pour on sauce. Return to oven under broil for 3 minutes each side. They should be slightly charred. Return back to bowl and add any remaining sauce.

Bubbles the cat says make sure to brine your chicken for at least 30 minutes before preparation if possible. If not season heavy every step.



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