Forget the breading, these baked wings result in perfectly crisp skin without the hassle of deep-frying.
The secret is to place them on a wire baking or cooling rack on top of a baking sheet. This allows the rendered fat to drip down and away from the wings, making them crispy instead of soggy and greasy.
Prep Time: 10 Minutes
Cook Time: 45 Minutes
|2.5 lbs||Chicken wings, flats and drumettes, separated|
|2 T||Vegetable Oil|
|1 T||Kosher Salt or Seasoning Rub
|1/2-1 Cup||Sweet Red Chili Glaze|
1. Preheat the oven to 400˚F.
2. Toss the chicken wings with the vegetable oil and salt. Place them on wire baking racks set on baking sheets lined with aluminum foil. Set the baking sheets in the oven and bake for 45-50 minutes, or until the chicken is completely cooked through and the skin is crispy.
3. Remove the chicken from the oven, toss with Sweet Red Chili glaze and serve.