Most people think wings have to be deep fried in order to get really crispy, but that's just not the case. These wings get refrigerated overnight so that their skin becomes very dry...which then makes them extra crispy in the oven.
Most people think wings have to be deep fried in order to get really crispy, but that's just not the case. These wings get refrigerated overnight so that their skin becomes very dry...which then makes them extra crispy in the oven.—Cara Nicoletti
Makes: about 18 wings
For the wings
pounds chicken wings
tablespoon baking powder
tablespoon kosher salt
tablespoons Universal Seasoning (ingredients below)
tablespoons unsalted butter
tablespoons Frank's Red Hot
For the Universal Seasoning
tablespoon plus 1 teaspoon granulated garlic
teaspoons ground black pepper
- In a large bowl, whisk together the baking powder, salt and Universal Seasoning mixture.
- Pat chicken wings dry with a paper towel and toss them in the dry mixture until all of the wings are evenly coated.
- Line 2 baking sheets with tinfoil and place a wire rack on top of each baking sheet. Place the chicken wings on the wire racks, making sure none of the wings are overlapping. Refrigerate, uncovered, overnight (at least 8 hours, no more than 24).
- The next day, preheat your oven to 450° F. Bake the wings for 20 minutes, then flip and bake 20-25 minutes more—the wings should be crispy and golden brown.
- While the wings are cooking, melt the butter in a medium saucepan and whisk in the Frank’s Red Hot.
- Transfer cooked wings to a large bowl, pour sauce over, and toss to coat. Serve with blue cheese dressing, and celery and carrot sticks.