Ingredients:

  • 2 lbs chicken wings, drums and flats separated
  • 1 tbsp aluminum-free baking powder
  • 1 tsp fine sea salt
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp black pepper

Instructions:

  1. Dry the poultry. Use paper towels to pat the 2 lbs of chicken wings until they are completely dry to the touch. Note: Any surface moisture will create steam and prevent the skin from crisping.
  2. Mix the rub. Combine the baking powder, sea salt, garlic powder, smoked paprika, and black pepper in a small bowl. Note: Mixing beforehand ensures even distribution of the active baking powder.
  3. Dust the wings. Place the wings in a large bowl and sprinkle the rub over them, tossing vigorously. Until every wing is lightly and evenly coated.
  4. Arrange for airflow. Place the wings on the wire rack set over your prepared baking sheet. Note: Leave space between each wing so the air can circulate freely.
  5. Start the roast. Place the tray in a preheated 425°F (220°C) oven for 20 minutes. Until the skin begins to turn opaque and pale gold.
  6. Flip for balance. Use tongs to turn each wing over carefully. Note: Flipping ensures the underside gets direct heat from the top of the oven.
  7. Continue cooking. Bake for another 20 to 25 minutes. Until the wings are deep golden brown and the skin is visibly bubbling.
  8. Internal check. Verify the thickest part of a drumette has reached at least 165°F (74°C) with an instant read thermometer.
  9. The final rest. Remove the tray from the oven and let the wings sit on the rack for 5 minutes. Until the internal juices settle and the crust hardens.
  10. Toss and serve. Serve them dry with the bold rub or toss them in your favorite hearty sauce while they are still hot.