Martha Stewart Baked Chicken Wings Recipe
Are you looking for a crispy and fun snack for game day? The Martha Stewart Baked Chicken Wings Recipe is a classic choice.
Equipment
- Baking Sheet
- Wire cooling rack
- Large Mixing Bowl
- Paper towels
- Kitchen tongs
- Aluminum foil
Ingredients
- 2 lbs CHICKEN WINGS
- 1 tbsp BAKING POWDER
- 1 tsp KOSHER SALT
- 1/2 tsp BLACK PEPPER
- 1/2 tsp GARLIC POWDER
- 1/2 tsp ONION POWDER
- 1/2 tsp SMOKED PAPRIKA
- 1 tbsp VEGETABLE OIL
Instructions
- Pat your chicken wings very dry with paper towels. Moisture is the enemy of a very crispy chicken skin. Place the dry wings into a large mixing bowl now.
- Mix your salt, pepper, and baking powder in a bowl. Sprinkle this mixture over the wings in the large bowl. Toss them well until every wing is coated evenly.
- Line a baking sheet with foil and a rack. Place the wings on the rack in one layer. Make sure the wings are not touching each other today.
- Preheat your oven to 425 degrees for high heat. This high temperature will render the fat very quickly. Place the wings inside the hot oven right away.
- Bake the wings for forty-five to fifty minutes total. The skin should look golden and feel very hard. Turn the wings halfway through for the best even browning.
- Remove the hot wings from the oven very carefully. Let them rest on the rack for five minutes. This keeps the inside juicy while the skin stays crunchy.
Notes
- Always dry the chicken with paper towels first.
- Use a wire rack for the best air flow.
- Do not crowd the wings on the baking sheet.
- High heat is necessary for a very crispy skin.
- Flip the wings halfway through the baking time now.
- Add baking powder to the dry rub for crunch.
- Let the wings rest before you eat them today.
- Season the wings right before they go in oven.