Ingredients:

  • 2 lbs chicken wings, flats and drumettes separated
  • 1 tbsp baking powder, aluminum-free
  • 1 tbsp all-purpose flour
  • 1 tbsp cornstarch
  • 1 tsp fine sea salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika

Instructions:

  1. Pat the chicken wings with paper towels until bone-dry. For optimal results, let them sit uncovered in the refrigerator for 30 minutes to further dehydrate the skin.
  2. In a large mixing bowl, whisk together the baking powder, flour, cornstarch, sea salt, black pepper, garlic powder, onion powder, and smoked paprika.
  3. Toss the dried wings in the powder mixture until lightly coated. Shake off all excess powder; the wings should have a thin, translucent veil rather than a thick batter.
  4. Place an oven-safe wire cooling rack over a large rimmed baking sheet. Arrange the wings in a single layer on the rack, ensuring they do not touch.
  5. Bake in a preheated oven at 400°F (200°C) for 20 minutes. Use tongs to flip each wing, then continue baking for another 20–25 minutes until the skin is golden brown and bubbling.