Look, I have eaten more wings than most people have had hot dinners. I have been to Wing Bowl. I have been covered in wing sauce on live television. So when I tell you these oven wings come out shatteringly crispy without a deep fryer, you can trust the man.
The secret is boring and simple: baking powder, a wire rack, and patience. The baking powder raises the pH of the skin and helps it brown and crisp up like it had a bath in hot oil. The rack lets the hot air do its thing from all sides. No soggy bottoms on my watch.
Pat the wings bone dry with paper towels. This is the most important step and I am not joking. Wet wings steam, dry wings crisp.
Toss the wings with the baking powder, salt, pepper, garlic powder, and smoked paprika until every piece is coated.
Arrange on a wire rack set over a foil-lined baking sheet, leaving space between each wing.
Refrigerate uncovered for at least 1 hour, overnight if you planned ahead. Airflow is doing free flavor work.
Heat the oven to 450°F (230°C). Bake 25 minutes, flip, then bake another 20 to 25 minutes until deep golden and crispy.
While they bake, whisk together whichever sauce you want in a big bowl. If you are smart, you make both and split the batch.
Toss the hot wings in the sauce right before serving. They only stay crispy if they hit the table fast, so call everybody now.
Sauce half, leave half naked. The naked ones dunked in blue cheese dressing are the move for people who claim they "don't like things too saucy," and the buffalo ones are for the rest of us living correctly.
A plain cheese pizza is a pizza with the volume turned down. I want the loud version. Chicken on every slice, mushrooms that taste like mushrooms...
Call this a salad if you want. Then watch a plate loaded with eggs, fried tofu, fried tempeh, potatoes, and lontong shut that argument down in about...
If your ramen broth came out of a foil packet, we're fixing that tonight, and nobody has to simmer bones for twelve hours to do it. This bowl tastes...
