A perfect entree or appetizer for football games, parties, weeknights or anytime you crave a crispy wing
Crispy, juicy and delectably addictive oven baked wings in under an hour. These wings are a household and party favorite. Family and friends will be amazed no-frying necessary or added oil required. A simple dry brine with common pantry ingredients leads to the perfectly crisp skin and flavor packed juicy wing.
This recipe is a great make-ahead meal for weeknights and parties. The wings can be left to dry brine overnight (24hours) in the fridge before baking. The sauce (optional but highly recommended) can be made up to a week in advance. Simply store in the fridge and reheat in the microwave or on the stovetop before serving.
The secret ingredients are aluminum-free baking powder and salt. The two act as a power couple to get crispy skin as well as flavorful juicy meat. The baking powder creates a chemical reaction with the skin by increasing the pH level. This aids in drying the skin as well as helps break down the skin proteins and increase browning. The result after baking at 425F is a crispy crunchy exterior. The second key ingredient, salt also helps draw out moisture on the skin but more importantly gets absorbed by the meat. The salt penetrates below the skin and helps flavor the meat. Through the process of osmosis the salt helps the meat retain moisture aka juiciness during baking, and breaks down the protein structures for a final tender juicy interior.
A perfect entree or appetizer for football games, parties, weeknights or anytime you crave a crispy wing. Make-ahead and baked in under an hour with minimal clean up thanks to the no-frying dry brine method.
1.If using regular salt reduce the amount of salt by half.
2. Smoked paprika can be a great addition if you like a smokey flavor but is not necessary. Omit if you like a more classic wing flavor.
3. If you prefer a spicier sauce add an additional tablespoon or two. For a more sweet sauce reduce the hot sauce by half.