Prep 10 mins
Cook 1 hr 30 mins
Cook's Country just published an excellent technique for super-crispy baked chicken wings but their sauce choices didn't appeal to me. I wanted something garlicky and not sweet. This is what I came up with, and it was pretty tasty!
- 4 lbs chicken wings, halved at joints, wingtips discarded
- 2 tablespoons baking powder
- 3⁄4 teaspoon salt
- 4 tablespoons butter, melted
- 4 garlic cloves, finely minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1⁄2 teaspoon seasoning salt (I used Lawry's)
- 1⁄3 cup grated parmesan cheese
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 250 degrees. Set wire rack in aluminum foil-lined rimmed baking sheet. Pat wings dry with paper towels and transfer to 1-gallon zipper-lock bag. Combine baking powder and salt, add to wings, seal bag and toss to evenly coat.
- Arrange wings, skin side up, in single layer on prepared wire rack. Bake wings on lower-middle oven rack for 30 minutes. Move wings to upper-middle rack, increase oven temperature to 425 degrees, and roast until wings are golden brown and crispy, 40 to 50 minutes longer, rotating sheet halfway through baking. Remove sheet from oven and let stand for 5 minutes. Transfer wings to bowl with wing sauce, toss to coat, and serve.
- For the wing sauce, mix together the melted butter, garlic, oregano, basil, seasoned salt, and grated Parmesan.