DESCRIPTION
Start with a brine and then bake your way to amazingly tender chicken wings with crispy skin.
Ingredients
Scale
- 4 cups water
- 3 Tbsp. table salt
- 1 tsp. aluminum-free baking powder (NOT baking soda)
- 10 whole chicken wings, cut into flats and drumettes (here’s how to do it) for 20 wing pieces total
Instructions
- In a large container or casserole dish stir together water, salt, and baking powder until salt is fully dissolved.
- Add chicken wings, making sure that they are fully submerged. Refrigerate wings in the salt mixture for 2 hours.
- Preheat oven to 250°F.
- Line a sheet pan with aluminum foil. Place an oven-safe wire rack on top of foil-lined pan. Spray lightly with cooking spray or rub with cooking oil.
- Remove wings from brine and place on the wire rack, do not pat wings dry. Place the sheet pan with rack and wings into oven and bake for 30 minutes.
- Increase oven temperature to 425°F and continue baking wings until golden brown and crispy on the outside, 40 to 50 minutes more.
- Remove sheet pan from oven. If desired, toss wings in sauce. Serve immediately.
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