Crispy Oven-Baked Chicken Wings

Ingredients

• Chicken Wing Sections

  Great Value

  16 oz edible portion or 448g

• Baking Powder Aluminum-Free

  Rumford

  3 tsp or 14g

• Salt

  Table

  ½ tsp or 3g

• Original Cayenne Pepper Sauce

  Frank's RedHot

  2 ¹¹⁄₁₆ oz or 77g

• Brown sugar

  1 ½ cup unpacked or 218g

• Water

  Plain, clean water

  1 tbsp or 15g

Directions

1. Preheat oven to 250F.
2. Line a cookie sheet with aluminum foil. Place a oven-safe rack on top of cookie sheet. Spray rack with cooking spray or lightly oil it.
3. In a large bowl, use your hands to toss the flats and drumettes with the baking powder (aluminum free like Rumford brand) and salt until chicken is evenly coated. But do not add extra baking powder. Just mix them so they all have some.
4. Place wings on the prepared rack in single layer. Transfer rack with the cookie sheet under it to oven and cook for 30 minutes. This baking at a low temperature dries the wings out and allows the baking powder to penetrate.
5. After 30 minutes, leave the wings in the oven but raise the heat to 425F. Continue to cook until brown and crispy, 40-50 minutes.**
6. While wings are baking mix Frank's, brown sugar and water in a sauce pan and heat until sugar dissolves. Set aside to cool.
7. Take wings out and let rest 5 minutes. Toss in the delicious sauce.
8. Recipe by: Lyndsay Burginger (source: https://thecookful.com/bake-chicken-wings-crispy/) personalized by J Torin

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