18 February 2016

Crispy Baked Chicken Wings

Crispy Baked Chicken Wings
Adapted from: America's Test Kitchen

Yield: 6 servings

3 pounds chicken wings, tips removed, split
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup Frank’s RedHot
1/4 tablespoon butter, melted
1/4 tsp garlic powder

Adjust oven rack to middle position and heat oven to 475 degrees. Line rimmed baking sheet with aluminum foil and top with wire rack. Pat wings dry with paper towels, then toss with baking powder and salt in bowl. Arrange wings in single layer on wire rack. Roast wings until golden on both sides, about 40 minutes, flipping wings over and rotating sheet halfway through roasting.

Meanwhile, whisk hot sauce, butter, and garlic powder together in large bowl.

Remove wings from oven. Adjust oven rack 6 inches from broiler element and heat broiler. Broil wings until golden brown on both sides, 6 to 8 minutes, flipping wings over halfway through broiling. Add wings to sauce and toss to coat. Serve.

Servings Calories Fat Carbs Fiber Protein
6 547 34 0 0 34

Amount Measure Ingredient Class
3 chicken, wings meat
1 baking powder baking
1/4 Frank’s RedHot condiments
1/4 butter dairy
1/4 garlic powder spices

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