Crispy Baked Chicken Wings with Sweet Asian Hot Wing Sauce

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Recipe by South Your Mouth

Crispy Baked Chicken Wings

4 pounds chicken wing sections

1 tablespoon, plus 1 teaspoon baking powder*

Salt & pepper

Equipment: cooling racks

Carefully dry chicken wings with clean kitchen towels or paper towels (really do a good job at this – there can’t be any moisture left on the wings). Arrange wings on cooling racks in a single layer. Sprinkle wings with half of the baking powder (I added mine to an old spice jar to make easy work of the sprinkling). Flip wings and sprinkle the other side with the remainder of the baking powder.

Place wings, on racks, uncovered, in the refrigerator for 18-24 hours.

Season wings with salt and pepper then arrange in a single layer on one extra-large or two normal baking pans sprayed with cooking spray.

Bake wings at 450 degrees for 15 minutes. Flip wings then continue baking for 15-20 minutes longer or until crispy and golden brown.

Toss wings with wing sauce and serve immediately.

*You want 1 teaspoon of baking powder for every pound of wings you use.

Sweet Asian Hot Wing Sauce

makes enough for about 30 wings

3/4 cup hot sauce* (such as Texas Pete or Frank’s)

3/4 cup brown sugar

3/4 cup soy sauce

2-3 cloves garlic, smashed

Combine all ingredients in a small saucepan and simmer over medium heat for 20 minutes. Discard garlic when ready to serve.

Want a little more Asian zing? Add fresh ginger and red pepper flakes!

*Hot sauce, not hot WING sauce