Healthier Baked Chicken Wings
For the wings
4 lbs chicken wings – cut at the joint, wing tip discarded (the typical large pack at the grocery)
2 Tbs Baking Powder (the kind with NO Aluminum)
¼ tsp table salt
For the Sauce
½ Cup Franks Hot Sauce or Franks Hot Wing Sauce
6 Tbs unsalted Butter – melted
3 Tbs Siracha Hot Sauce
For the wings
Preheat oven to 250. Make sure the oven racks are on the upper third of the oven and the lower third of the oven. Cut the wings at the joint – discard the tips. Dry the wings pieces well with paper towels.
Place all of the wing pieces, the baking powder and the table salt into a resealable plastic bag, seal and then shake until all of the pieces are evenly coated with baking powder.
Evenly space the wings out on a baking wire rack (see photos) in a rimmed baking sheet so that the hot air can circulate all the way around the wing during baking. Line the bottom of the rimmed baking dish with aluminum foil or parchment paper (for easier clean up).
Place the baking sheet on the bottom rack of the oven and bake for 30 minutes at 450. After 30 minutes increase the heat to 450 and move the wings to the bottom rack in the oven. Bake for another 30-45 minutes. When done – the skin will be golden brown and the meat will have no pink color – juices will run clear.
Remove the rack from the oven and let rest for 5 minutes. While resting, mix all of the sauce ingredients together in a bowl. Place the wings into the sauce bowl, mix gently until all are coated, pour out onto a plate and serve with ranch dressing or blue cheese dressing and celery. Add more Siracha for more heat.