There are a whole bunch of things that Covid changed for me. Going places…seeing places…eating delicious wings for dinner at places that aren’t my house. This recipe is a 5 month journey to the perfect oven wing. Yeah, the oven…I don’t have a Fry Daddy!
The baking powder is a leavening agent that pulls moisture from the wings…perfect for a New Yorker who hates a “flubbery wing”. The wire rack/ baking sheet combo allows the wings to crisp up, but if you don’t have a rack don’t panic. Put the wings on a naked baking sheet with 1 Tbspn of oil,or use nonstick foil to make sure you don’t lose half the wing during Flip Time. The temperatures are important! Let that fat render and then crank the heat to cook everything and get a crispy skin. Nobody has time for those rubbery bits.
I will post a few of my favorite sauces this weekend (yup, baiting you to stay tuned into to my personal business), but in the meantime I need to share the ‘these are the best ones yet!’ wing recipe.

The Goods:
2 Lbs (or just over, no big deal) chicken wings
1 Tbsp Baking Powder
1/2 Tsp salt
Freshly ground pepper
All the sauce…hold please

The Steps:
THE PAT DOWN: Dry those wings, and dry em’ well. I mine from our local butcher, if yours come from the supermarket dry them extra carefully
THE POWDER: Toss the wings in the baking powder, salt and pepper
THE NAP: Just let them rest, in the fridge…preferably for at least 4 hours, optimally for 6-8.
The HEAT: 225 degrees for 45 minutes, then 425 for 45 minutes, flipping every 15 minutes once you’ve got the heat up.
Then sauce them…toss them, plate them, eat them. Done.

#glutenfree #glutenfreelife #homechef #realfood