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I love chicken wings but don’t always have time or the desire to deep fry them. This simple recipe is easy to make in the oven or on the grill, and makes delicious wings with no breading. The sodium bicarbonate in the baking powder draws moisture to the surface and raises the pH, yielding crispy skin without frying. See below for three sauce recipes as well.
If your wings are whole, cut them at the joints and reserve the wing tips for making stock later. You can either dry the wings out in the fridge overnight, uncovered in a single layer on a wire rack in a sheet pan, or dry them just before seasoning using a clean dishtowel.
Prep a sheet pan with a wire rack, place an oven rack towards the middle, or get your grill clean and prepped for indirect cooking.
Preheat your oven to 425°F or your grill to 450°F. Mix the baking powder with the salt and spices and toss with the wings in a bag or bowl to coat them evenly.
Arrange the wings in a single layer on the tray with the fattier sides up and cook until the skin is crisp. This will depend on the size of the wings but is generally 45-55 minutes. No need to flip.
Wings can be reheated later if you don’t end up eating them all, bake them the same way. It takes about 7-8 minutes if they are cooked but refrigerated.
Here are 3 sauce recipes I came up with that go great with these wings. Sauce is definitely a food group in our household and it’s great to have them around for other uses also.
Bernise Blue Cheese: A basic blue cheese dressing with the bright herbal flavors of tarragon. Also, fantastic on a wedge salad.
Buffalo Wing Sauce: Pretty close to the classic recipe. I add Amber N2 for a rounder flavor and to add a light sweetness. Also great with roasted cauliflower or potatoes.
Shabazi Green Goddish: Loosely based on green goddess dressing, this bright and creamy sauce is also great with fish, over potatoes, or on salads.
Food images and recipe © Christian Leue
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