Crispy oven baked chicken wings. Great recipe from thekitchengirl dot com.
No flour, baking powder, or baking soda needed to achieve crispy results!
2# of chicken wings yields 6 drummies and 6 flats, and is enough for my wife and me when adding a cob of buttered corn and six asparagus spears finished in butter spiced with a dash of black pepper and garlic powder.
It is very important to dry the chicken pieces to get them real crispy.
I adjust the oven rack to #2 position from bottom and #2 position from top; then, preheat the oven to 425 and lowering the temp to 400 when I put the wings on the bottom rack. I flip them after 30 minutes and and put them on the second rack from the top for another 15 minutes. I turn off the oven and flip them again, returning them to the top rack for re-crisp them.
My wife likes them as spiced by recipe without a sauce. I like them with the HFCS free Stubbs Original Sauce.
Serve with your favorite sauces. Bon appetit
