Surprisingly delicious and crispy wings without the mess of frying.
Serves 4-8 (depending on appetites)
Prep Time: 15 minutes
Wait Time: 8-18 hours
Cook Time: 45 Minutes
Ingredients:
- 4 pounds chicken wings, cut into drumettes and flats
- 2 tablespoons baking powder
- 2 tablespoons kosher salt
- 1 stick unsalted butter
- 1 cup hot sauce
- 3 cloves of garlic, minced
- Ranch dressing
- Celery sticks & carrots
Preparation: Line your baking sheet with aluminum foil and place a baking rack in it. Towel dry wings and place in a large bowl. Sprinkle with mixture of salt & baking powder and toss in bowl to evenly coat. (Do this in batches) Place on baking rack in 1 layer, not touching.
Place in fridge 8 to 18 hours. (The pH of the baking powder begins to render the fat in the skin on the wing as well as break down the protein structures so you get a much more blistered, crispy skin)
Baking: Move your oven rack to the middle-upper position and preheat to 450 degrees F.
Bake for 20 minutes then flip each wing and bake for 20-25 minutes more until crispy and golden brown.
Sauce: Melt butter in sauce pan and add garlic & hot sauce. Bring to a gentle boil and wisk until evenly blended.
Place cooked wings in a large bowl and toss with sauce and serve.
No one will believe they are fried!