SO I’ve had this recipe for Garlic & Herb Wings sitting in my drafts for about 6 months now. When I first began this post, I was very unsatisfied with how my pictures came out. Back in the summer, I didn’t have a fancy camera that could display the epic-ness of this chicken, so there the post sat.
I was also still in the habit of dipping my wings into lava-like grease to get the texture that we all love. But now that I’ve discovered the method to making perfectly crispy chicken wings in my oven, I’m never going back to deep frying them.
I know that I’m late to the game, but if you’re like me and you didn’t have a clue about this one added ingredient that takes your oven “fried” wings to the next level. I had to fill you in. *Whispers* The secret is baking powder.
Yep. Baking powder, not baking soda people. Instead of breading your wings in flour/egg and deep frying them. You sprinkle a bit of baking powder on top of your wings, which then pulls the moisture out of the skin. Allowing your chicken to bake to perfection, and giving you the crunch that you desire.
Like I said, I’m never going back to deep frying. Check out this simple recipe and watch me make these delicious Garlic & Herb Chicken Wings below.
- 20 chicken wings
- 1 tsp kosher salt
- 2 tbsp baking powder (not soda)
- 2 tbsp of olive oil
- 1½ tablespoons of garlic & herb seasoning (salt-free)
- Preheat oven to 425F.
- Clean and dry wings, then coat wings with salt/baking powder mixture.
- Bake wings for 1 hr turning them every 15 minutes until they are browned.
- Combine olive oil and seasoning
- Toss wings with oil mixture.
- Serve with parmesan dressing.