THESE ARE THE ONLY OVEN BAKED WINGS THAT COME REMOTELY CLOSE TO FRIED
But they do require some forward planning. I always cook a ton of wings so we have leftovers (reheated in the air fryer-- AMAZING). You can play around with whatever spices suit your fancy as well, I've done Asian spices before and they are outstanding, you just need to make sure the Baking Powder and salt is always a part of the plan. I've tried to add wet ingredients to the mix and it does NOT work in my experience.
Ingredients:
4 lbs Chicken Wings
4 Tablespoons Aluminum Free Baking Powder (I use Mumford brand)
1 Tablespoon Salt
2 Tsp Garlic Powder
1 Tsp Onion Powder
2 Tsp SMOKED Paprika (you can use regular paprika but smoked gives them a nice flavor)
Mix everything except the wings together in a Ziploc and in batches toss the wings in the mixture. Tap off any extra coating and lay the wings out on a tray in a single layer with space between. They should be well covered but not heavily coated, this isn't breading. Put them in the fridge, UNCOVERED, for at least an hour, but up to overnight. The longer the better. Take them out for half an hour before you cook them. You can leave them on the tray they are on, but I usually put them onto a rack on a sheet pan so the heat can circulate around them as they cook. If you have a convection oven, cook them on Convect at 400 for 20 minutes, flip them and cook for 15 minutes more. Conventional oven use 425 degrees. These work great in the air fryer too! You can air fry them for 25 minutes at 400 degrees.
You can toss these with your favorite sauce but I eat them just like this. Enjoy!
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