Directions
- 1Dry the chicken skin with some paper towels.
- 2Transfer the chicken wings to a bowl and season them.
- 3For every pound of chicken wings, add 1 teaspoon of kosher salt, 2 teaspoons of corn starch, and baking powder.
- 4Take a tray with a wire rack and let the wings rest in the fridge, uncovered, overnight.
- 5The next day, transfer the wings to a bowl and toss them with a little bit of oil.
- 6Arrange the wings on the wire rack with the side containing the most skin facing up.
- 7Place the chicken wings in a 450-degree oven, set on convection if available, for about 20 minutes.
- 8While the chicken is in the oven, make the sauce by melting 4 tablespoons of butter over moderate heat.
- 9Add a little bit of garlic to infuse into the butter.
- 10Add an equal part of hot sauce to the butter.
- 11Take the chicken out of the oven, flip the wings over to crisp both sides, and put them back in the oven for another 20 minutes.
- 12Once the chicken is done, add the sauce and give it a thorough toss.
- 13Serve with classic accompaniments like celery and blue cheese.
Ingredients
- chicken wings
- 1 tsp kosher salt
- 2 tsp corn starch
- baking powder
- oil
- 4 tbsp butter
- garlic
- hot sauce
- celery
- blue cheese
Equipment
paper towelsbowltraywire rackfridgeoven
Tips
- For every pound of chicken wings, use one teaspoon of kosher salt and two teaspoons of corn starch.
- Baking powder is the secret ingredient for crisp texture as it bubbles up and hardens in the oven.
- Rest the seasoned wings in the fridge, uncovered, overnight.
- Toss the wings with a little bit of oil before baking to help the surface fry.
- Arrange the wings with the side with the most skin facing up.
- If you have a convection oven, use it for best results.
- Flip the wings halfway through baking to crisp both sides.
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