Let’s see if I can explain the texture. When the dry wings come out of the oven, they’re really crispy. This is because of the secret ingredient and process we use to dry out the skin and get it extra crispy. I’m always tempted to just add a bit of seasoning and dive in immediately. And I often do! But if I resist for a second, I toss them with a sauce. Then the diving happens. If you do this, and you totally can using the sauce recipe below, then the wings are crispy and saucy at the same time. However, if you want to take it to another wing level, you can toss them in sauce and them put them back into the oven.
What happens if they go back into the oven? You might guess that they lose a bit of the crispness, and they do. But the sweet sauce soaks in and glazes onto the skin and you end up with a sticky, but not soggy, perfect chewiness. You know what I mean, where you bite into the wing and then have to pull it away from your face as it stretches just a bit and you end up with a smear of sweet sauce on your lips. That. Just that.
So go ahead and leave your wings plain and dry, or toss them with a sauce, or if you want to go the extra mile, glaze them in a delicious sauce. Or, make a big batch (it’s so easy when making wings in the oven – they all go in there on a big pan) and do some wings of each version. A veritable smorgasbord of wings.
You really can’t go wrong here. It’s just different levels of right. Do let me know which version(s) you tried and what you think below. I think you’re going to be really happy!
In a large bowl, toss the wings with the baking powder and salt. Place wings on the rack in single layer and cook for 30 minutes.
After 30 minutes, leave them in there and raise the heat to 425°F until brown and crispy, 40-50 minutes.
Meanwhile, in a large bowl combine the ketchup, mustard, honey, hot sauce, chili powder, garlic powder and smoked paprika. Taste and add salt and pepper if desired.
When wings are done, add to the bowl of sauce and coat well. Remove wings (discard remaining sauce) and serve, or put them back on the rack and back into the oven until the sauce is dry and sticky-looking, 8-10 minutes more.
Here on COOKtheSTORY, Professional Recipe Creator and Photographer Christine Pittman gives you a glimpse into her real life of quick and easy, healthy, homemade cooking. See her most popular recipes here.
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