Nancy and I like wings. We often order them as a side with pizza, and sometimes we fix a batch at home – easy and tasty. But Nancy is always saying, “I like wings, but I like them crispy.”
It’s easy to have crispy wings if you fry them, but that’s a chore. Last week I tried my hand at making crispy wings without frying and I knocked it out of the park – made the best chicken wings ever. If you like wings, you have to try this recipe. They rival the wings at Hooters, but without the “breast meat”. Sorry, couldn’t resist.
Here’s how to make Hooters wings without the “hooters”.
You need to make at least a dozen, if not more. I bought a pack with 7 whole wings, cut them in half and discarded the tips. In a small bowl, add 1 T of baking powder (not baking soda), 1 t salt, 1 t garlic powder (not salt), and shake or two of black pepper. If you really like spicy wings, also add ½ t of cayenne.
Dry the wings thoroughly with paper towels before adding them to the bowl of dry mix and shaking well to thoroughly coat. Place the wings on a wire rack above a pan lined with foil to catch the drippings. This allows the wings to cook evenly and keeps them out of the grease to make them crispy. Place the wings in a 450 oven, cook for 30 minutes, flip over and cook another 20 minutes.
The wings come out extra crispy and not a bit greasy. Add your favorite hot sauce (I prefer Frank’s Original), toss and serve. Good stuff.
Crispy Chicken Wings
6 or 7 whole chicken wings
1 T baking powder
1 t garlic powder
1 t salt
½ t black pepper
½. T cayenne (optional)