Crispy Chicken Wings

Making the perfectly crispy and saucy wings at home has never been so easy! Just a few ingredients, your favorite sauce, and BAM, you've got the perfect wings!

Don't forget to post a photo and tag @boujeekitchen. Follow on social media for videos of step by step instructions on how to prepare! :)

Crispy Chicken Wings

Crispy Chicken Wings

Prep Time: 5 mins

Cook Time: 40-45 mins

Total Time: About 45-50 mins

Yield: About 6 Servings

What You'll Need:

• 2 large baking sheets, lined with foil (nonstick recommended if you don't have a grate)

• Wire cooking grate/racks (recommended, but not required)

• 2.5 lbs chicken wings

• 2 Tbsp baking powder

• 2 teaspoons kosher salt

• 2 teaspoons garlic powder

• 1 teaspoon pepper

• 3 Tbsp vegetable oil, plus another drizzle if needed

• Generous drizzles of wing sauce of your choice (buffalo, asian zing, bbq)

• optional garnishes: scallions, sesame seeds (for asian flavors)

• blue cheese and ranch, for serving
  

How to Prepare:

1. Preheat oven to 400.

2. Line baking sheets with foil and place grates on top (the grate is recommended, but not required, your wings may just be slightly more difficult to flip).

3. Place your wings in a large mixing bowl and prepare to season in batches. It is not recommended to dump all seasonings on at once, this ensures the wings will be coated evenly. Instead, season wings with half the full measurement of each: kosher salt, garlic powder, and pepper then toss. Then add the rest of these, and toss again. Sprinkle a Tbsp of baking powder, then toss, repeat until all has been added. Ensure wings are evenly coated.

4. Next, do the same thing with the vegetable oil, add a tablespoon at a time, while tossing until all has been added. You may need another small drizzle of oil to ensure that all wings are completely coated in a film of oil. This ensures they flip easily while baking and contributes to the golden crispy skin.

5. Line wings on grate or foil, giving an inch of space between each. Do not overcrowd, or wings will steam and skin will be soggy. Remove from oven and flip at the 20 minute mark, then return to oven and cook another 20-25 minutes. When wings are done, they should be crispy, golden brown, and juices running from them should be completely clear. They may need a few more minutes if they are larger in size.

6. When wings are done, you may opt to divvy them up in a few separate bowls and add toss in different sauces of your choice! In my video, I did buffalo and Asian Zing. The choice is yours! Gauge your drizzles for desired "sauciness" levels.

7. Move to platter and garnish. Serve immediately with ranch and blue cheese.

8. Enjoy!

Crispy Chicken Wings

Don't forget to post a photo and tag @boujeekitchen

"With man this is impossible, but with God all things are possible." Mark 10:27