How To Make The Crispiest Baked Chicken Wings Ever! Stays Nice And Juicy

The crispiest, most juicy on the inside chicken wings ever! I made a hot honey glaze that is PERFECT on these. Click the highlighted text for the recipe.

Ingredients:

2 lbs chicken wings

2 t baking powder

1 tsp kosher salt

2 tbsp oil

Tools needed

Mixing bowl

Wire rack

Measuring spoons

Baking sheet

Parchment paper

Paper towels

Oven

How to make it:

***The following step is best done 12-24 hours before you want to cook the wings.

Optionally you can cut the wing tips off. You can also separate the flat from the drumette also if you like.

Pat the wings completely dry with paper towel. Place the wings in a large mixing bowl with the baking powder and salt. Toss to evenly coat.

Place the wings on wire rack on top of the baking sheet. For ease of cleanup, I place parchment paper under the rack. Place wings 2 inches from one another on the wire rack and refrigerate uncovered for 12 to 24 hours. This is to dry the wings and the salt will flavor them as well. If you have a lot of wings, use 2 baking sheets.

The next day:

Preheat oven to 250 f.

Pat the wings dry again and remove from wire rack. Season the rack with oil. I add some oil to a kitchen towel and rub it onto the rack.

Bake for 30 minutes. This is to dry the outside of the wings even more.

After the 30 minutes, crank up the oven temperature to 425 and bake for 50 minutes.

The chicken is done when the internal temperature of the thickest part of the wings 165 f.

Optionally toss with your favorite sauce. I love my hot honey on these wings. Super easy sauce to put together. Click the highlighted text for the recipe. I like to toss the wings with sauce and some sauce on the side as well. I am a sauce lover! The best part is, the wings actually stay crispy with the meat inside being juicy!

Enjoy!

Logan.