It’s hard to beat a platter of fried chicken wings dredged in your favorite sauce, but you can have crispy chicken wings without all the oil and frying.
And it’s easy.
Start with 2 or 3 pounds of wings, remove the tips and split each wing. Pat the wings dry with paper towels and set aside. Put a couple wire racks on a sheet pan lined with parchment or foil (for easy cleaning).
Melt a half stick of butter and toss and coat the wings. Arrange the wings on the racks so they are not touching and sprinkle with salt, pepper, paprika and garlic powder.
Bake about 30 minutes, flip the wings, then turn the oven down to 175 and cook another 30 minutes for extra crispiness.
I like blue cheese for my dipping sauce, some like ranch dressing but these wings are good enough to eat just like they are.
Crispy Oven Wings
2- or 3-pounds chicken wings
½ stick butter
Salt, pepper, garlic powder and paprika to taste.
