Stuck in your home because of the pandemic? Yeah, it sucks. Got some uncooked chicken wings in the freezer? If yes, now you’re set.
There are a few recipes online on how to make crispy wings in the oven, but this one—from Serious Eats—seemed to be the best. Why? Because they’re not only cooks, they’re food scientists. Remember science as a basis for making countrywide life-and-death decisions, like how to immediately take action to best control a pandemic? Well, some of us do. Same goes for cooking.
Anyway, the active cooking part of making these is really quick, but you do need to plan ahead by 12-24 hours for these to turn out deliciously crispy.
What you’ll need: (this recipe is for 20 pieces: flats and drumettes)
- Chicken wings
- 2t baking powder
- 2T Salt or kosher salt
- A rack and sheet pan for cooking
What do to:
In a large bowl, mix the wings, baking powder and salt. Make sure each piece is evenly coated. If you don’t have enough to coat the wings, add another ratio of baking powder and salt. Sprinkle with pepper when done.
Now, here’s the easy part: let them sit uncovered in the refrigerator for 12 to 24 hours. This step is important because the salt will brine the wings, giving them a more intense flavor. The baking powder will make them extra-crispy.
When the wings are ready to cook, heat your oven to 450 degrees. Put a rack on top of a sheet pan and lay the wings across the rack tines.
Cook for about 40 minutes, turning them over once at about the 30-minute mark.
Note that the high heat will possibly cause some smoking as fat drips off the wings and hits the crazy-hot sheet pan.
Serve hot, either plain or with your favorite wing dip.