Many have tried but only one wing reigns supreme. March 10, 2020
Chicken wings are one of the most popular foods in America. They are also one of the best. This is not up for discussion. While there are millions of ways you can prepare chicken wings, majority of people can agree on a few staple characteristic of GOOD chicken wings: Crispy, Moist and Flavorful The style that tends to most consistently hit all 3 markers is the fried chicken wing. The oil keeps things moist, the batter gets super crispy and it holds flavor really well. But you know what you can’t get with a crispy fried chicken wing? A Glaze. It’s virtually impossible to lacquer a wet substance on a dry one while keeping the delicious crunch. Which is why hot wings are delicious but they aren’t perfect. But you know what is perfect and just as good wet, as it is dry? The roasted wing. These wings are amazing. No oil. No batter. Just a lot of time and a lot of yum. They’re incredibly decadent. They’re moist. They’re crunchy. They hold flavor like a son-of-a-bitch and they are healthier than most alternatives. Basically, they’re perfect! The secret? Time, baking soda, and fat. Because the wings start at a low-temperature, a lot of the fat that hides under the skin of a wing will render, flavor the meat and keep it moist. It also keeps the wings from having those unpleasant slimy moments with every other bite. Meanwhile, the baking powder, NOT baking soda, raises the pH level in the chicken and dries out the skin to make it uber crispy. This wing is amazing dry and seasoned but what makes it special is that you can add a sauce and it stays crisp. It’s just all in the timing. Let’s begin...
INGREDIENTS 10 whole chicken wings. Discard the tips.
1 Tbsp. aluminum-free* baking powder (NOT baking soda)
½ tsp. Salt ½ tsp. Course Black Pepper ¼ tsp. Garlic powder
¼ tsp. Paprika ¾ Cup of a sauce of your choosing - if you choose
Preheat oven to 250°F.
Line a baking sheet with aluminum foil.
In a large bowl, use your hands to toss the flats and drumettes with the baking powder and seasonings until chicken is coated. Do not add too much baking powder. I promise you enough is enough. Trust the process.
Place wings on the cookie sheet and in the oven and cook for 25-30 minutes. Baking at such a low temperature dries the skins on the wings and helps render out additional fat. It also helps the flavor penetrate the wings.
After 30 minutes, leave the wings in the oven but raise the heat to 425°F. If you have sauce to add... do it now. Take the wings out and paint the top side. Paint and flip the wings every 15 minutes. If you don’t have a sauce, just flip the wings every 20 minutes. Continue to cook until brown and crispy, 40-50 minutes.
Once the wings are the color you want, take them out and let them rest 5-10 minutes. Do not add more sauce at this point. If you add more now, it will ruin all the hard work you’ve done. If you want more, make it a dipping sauce.