Fried chicken wings are always a crowd favorite (hello, football season!), but the lack of nutrients can be a turnoff. We found a non-fried recipe that is to die for—even better than the real thing!
(Adapted from Cook’s Illustrated)
Things You'll Need
The baking powder and the long cooking time may seem odd, but it’s the secret to the perfect wings. Don’t be afraid!
Step 1: Dry the Chicken and Coat With Baking Powder
Pat the chicken dry using paper towels (if possible, allow to air dry in the fridge and uncovered for a few hours). Sprinkle with salt and baking powder, toss to coat. This can be done in a large bowl or a large zip-top style plastic bag.
Step 2: Add to a Baking Sheet
Spray a wire rack with cooking spray and place over a baking sheet (line the baking sheet with parchment paper or aluminum foil for easy clean up). Add the chicken in a single layer.
Step 3: Bake at a Low Temperature
Place one rack of the oven at the bottom and one in the upper third of the oven. Preheat the oven to 250 degrees F. Place the baking sheet on the bottom rack and bake at 250 degrees F for 30 minutes.
Step 4: Bake at a High Temperature
Move the chicken to the top rack, increase the oven temperature to 425 degrees F and bake until the skin is golden brown, about 35-40 additional minutes.
Step 5: Toss With the Sauce
Stir together the melted butter, honey, and buffalo sauce. Add the wings to a large bowl, drizzle with the sauce, and toss to coat.
Not a fan of buffalo sauce? Try teriyaki or barbecue, or stir together 1/2 cup mustard, 1/4 cup honey and 1 tablespoon Worcestershire sauce and season with salt and pepper.