Easy Chicken Wings

INGREDIENTS

• 1 tablespoon baking powder
• 2 teaspoons ground black pepper
• 2 teaspoons paprika
• 2 teaspoons garlic powder
• 1 teaspoon kosher salt
• 4 pounds chicken wings split with tips removed, patted dry (1.8 kg)
• ¼ cup unsalted butter melted (60ml)

DIRECTIONS

1. Preheat the oven to 425°F. Grease a large rimmed baking sheet with cooking spray.
2. In a large bowl, combine the baking powder, pepper, paprika, garlic powder, and salt. Add the chicken wings and toss until well-coated. Spread the wings into an even layer on the prepared baking sheet.
3. Bake for 20 minutes until the skins are golden brown and the internal temperature reaches 165°F on an instant-read thermometer. Let cool for 10 minutes.
4. Transfer the wings to a large mixing bowl, reserving the drippings.
5. In a small mixing bowl, whisk together melted butter and reserved drippings. Add the butter mixture to the bowl with the chicken wings, tossing to coat. Serve immediately.

NOTES

• Depending on the size of the wings, the most accurate way of seeing if you’ve finished cooking the wings is by checking the internal temperature. Smaller wings will take less time to cook.
• You get a crispier skin on the wing by not adding the butter before baking. When you serve them immediately after tossing, you still get a bit of a crispy texture.
• Adding the drippings may sound weird, but a lot of the spices (mainly the paprika) end up in the drippings after they render their fat. This gives the butter mixture a beautiful color and coats the wings nicely.
• For saucy wings, toss in Franks Red Hot buffalo sauce or your favorite barbecue sauce.
• Make sure you spread the wings out on the baking sheet as they’ll steam instead of crisping up if you pack them tightly together. You want the hot air from the oven to be able to circulate throughout all the wings.
• If there is moisture on the wings from the packaging, pat them dry with a paper towel to ensure crispy skin.