These crispy baked chicken wings deliver a satisfying crunch without deep frying. The secret is a simple baking powder treatment and a low-and-slow start that renders out the fat before high heat crisps everything up.
Don’t skip the baking powder—it’s essential for crispy skin. Let the wings rest for 5 minutes before saucing to maintain crunch. For extra crispiness, air-dry the wings in the fridge for an hour after patting dry.
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