- 4 lb/ 2 kg chicken wings, cut into wingettes and drumettes (tips discarded) (I just used drumettes)
- 2 tbsp baking powder
- ¾ tsp salt
- Oil spray
- 4 tbsp honey
- 2 tbsp soy sauce (I used tamari so they are gluten free)
- 2 tsp white vinegar (or sub with any other vinegar except balsamic) (I used apple cider vinegar)
- 3 garlic cloves, minced
The author uses Cooks Illustrated's method for crispy oven wings. I also like Cook's Illustrated - they explain all the science, which is fun for food nerds. The sauce is the author's creation.
Pat the chicken wings dry with paper towels. Prepare a pan by lining with foil, adding a rack, and spraying with cooking spray. Adjust your oven racks so that one is at medium-low, and one is medium-high in the oven. Preheat to 250.
I need a sad-face emoticon... Because I'm sad. The sauce isn't good. We tossed a few wings in it - neither of us like it. I think it could be tweaked in the proportions, and maybe use some roasted or sauteed garlic, but it's just meh. Not terrible. Just not worth the ingredients and trouble.
The wings are NOT super crispy. I get crispier wings cooking with my convection oven, and my son definitely gets crispier ones with his very labor intensive method of making "authentic" buffalo hot wings in the oven. And yes, you CAN taste the baking soda if you don't have sauce. They're fine although, without sauce, needed more salt than is in the recipe, and pepper. But you do get a little bit of off taste and hint of powder, reminiscent of flour.
RP Servings: As a main dish, our 3 lb was about 3 servings. As an appetizer, 6-8.
RATING: 1 for the sauce, 2.5 for the wings alone
The texture of the wings is fine but nothing special and not worth the extra step, and, without sauce it definitely needs more salt and some pepper at the very least. Basically.... just bake the chicken the regular way.