I fully intend to make these wings for today's game...unless my Husband overrides me. :-)
Thank you Cook's Country from America's Test Kitchen.
Ingredients
Serves 4 to 6
4 pounds chicken wings, halved at joints, wingtips discarded
2 tablespoons baking powder
¾ teaspoon salt
1 recipe wing sauce (see related content)
If you buy chicken wings that are already split, with the tips removed, you will need only 3 1/2 pounds.
Instructions
1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 250 degrees. Set wire rack in aluminum foil–lined rimmed baking sheet. Pat wings dry with paper towels and transfer to 1-gallon zipper-lock bag. Combine baking powder and salt, add to wings, seal bag, and toss to evenly coat.
2. Arrange wings, skin side up, in single layer on prepared wire rack. Bake wings on lower-middle oven rack for 30 minutes. Move wings to upper-middle rack, increase oven temperature to 425 degrees, and roast until wings are golden brown and crispy, 40 to 50 minutes longer, rotating sheet halfway through baking. Remove sheet from oven and let stand for 5 minutes.
3. Transfer wings to bowl with wing sauce of your choice (we use Anchor Bar Sauce), toss to coat, and serve.
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