Looking for a healthier alternative to fried chicken wings, I took to the internets and came across a great wing recipe on one of my favorite cooking sites, Carnal Dish. Chef Resha's recipes are BOMB!
It was on Carnal Dish where I learned the secret to crisp, faux-fried chicken wings: add aluminum-free baking powder to the seasoning mix. About 1 tablespoon per pound of chicken. Something in the baking powder hardens the chicken skin as it bakes, making it crisp; because, science.
So, grab yourself some wangs, and lets' do this!
Chicken Wings, patted dry!
3.5 - 4 Tbsp. Aluminum-Free Baking Powder
1 Tbsp Kosher Salt
1 Tbsp Freshly Ground Black Pepper
1 Tbsp Sweet Paprika
1/2 Tbsp Smoked Paprika
1 Tbsp Granulated Garlic
1 Tbsp Granulated Onion
There are a bunch of different sauces you could make for the wings, but sometimes, like I was on Friday, you just get lazy. Hack this wing recipe with your favorite Sweet Chili Sauce (or any other you like) from the grocery store, and you're all set.
Preheat oven to 425 degrees. Line baking sheet with foil; place a baking rack on top. Spray with oil to keep wings from sticking.
In a small bowl, combine all dry ingredients. Mix.
In a large bowl, thoroughly coat chicken with baking powder mixture, and mix using tongs. Note: Only use just enough to coat the wings. Don't over-season.
Place chicken on baking rack and bake in the center of your oven for 20 minutes. Remove from oven, flip wings, and bake an additional 20 minutes. Remove from oven, flip once again (last time; I promise), and bake for 10-15 minutes or until chicken is crisp.
Let chicken rest for 5 minutes. Toss in sauce; again only using just enough to coat wings.