We didn’t believe it until we tried it, but tossing wings in baking powder and par-baking them at a low temperature creates a crispy wing without the frying. Part of the trick is switching the height of the baking pan when you increase the temperature. You can toss the finished wings into any sauce you like, but we love the fresh lightness this Asian-inspired honey lime sauce provides.
Ingredients
- 4 pounds chicken wings, halved at joints, wingtips discarded
- 2 tablespoons baking powder
- ¾ teaspoon salt
- 2/3 cup honey
- Juice of 2 limes (about 4 tablespoons)
- 2½ teaspoons apple cider vinegar
- ¾ teaspoons ground ginger
- 2 teaspoons hot pepper flakes
- 3 tablespoons soy sauce
- ¾ teaspoon sesame oil
- ½ teaspoon salt
- Chopped scallions or sesame seeds for garnish
Instructions
1. Adjust oven racks to upper-middle and lower-middle positions and preheat oven to 250 degrees. Set wire rack in aluminum foil-lined rimmed baking sheet and spray rack with non-stick spray.
2. Pat wings dry with paper towels and transfer to a large bowl. Combine baking powder and salt, add to wings, and toss to evenly coat.
3. Arrange wings, skin side up, in single layer on prepared wire rack. Bake wings on lower-middle oven rack for 30 minutes. Then move pan to upper-middle rack, increase temperature to 425º, and roast until wings are golden brown and crispy, 40-50 minutes longer, rotating sheet halfway through baking.
4. While wings are baking, combine sauce ingredients in bowl and whisk until smooth. Set aside. Remove sheet from oven and let stand for 5 minutes. Transfer wings to bowl, add sauce (you may not need all of it), and toss to coat. Arrange on a serving platter and garnish with chopped scallions or sesame seeds.
Serves 6-8
Recipe courtesy of Outpost Natural Foods
Photo: Paul Sloth/Outpost Natural Foods
