Ingredients:

  • 3 lbs chicken wings, party style (flats and drumettes separated)
  • 1 tbsp aluminum-free baking powder
  • 1 tsp fine sea salt
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.5 tsp freshly cracked black pepper
  • 0.5 tsp onion powder

Instructions:

  1. Use paper towels to pat the 1.36 kg (3 lbs) of chicken wings until they are bone dry to the touch. Note: This is the most important step for achieving a shatter texture.
  2. For even better results, place the wings on a tray and leave them uncovered in the refrigerator for 1 hour.
  3. In your large bowl, whisk together the baking powder, sea salt, garlic powder, smoked paprika, black pepper, and onion powder.
  4. Add the dried wings to the bowl and toss vigorously until every nook and cranny is coated in the spice mixture.
  5. Place the wire rack over the baking sheet and lay the wings in a single layer. Ensure they are not touching so the air can circulate.
  6. Place the tray in the oven at 120°C (250°F) for 20 minutes. Until the fat begins to glisten and melt.
  7. Increase the oven temperature to 220°C (425°F) and bake for another 25 minutes.
  8. Rest: Let the wings rest on the rack for 5 minutes before serving to allow the crust to fully set.