These baked chicken wings are as crispy as fried with a fraction of the fat

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Fried chicken wings are a classic bar snack for a reason, but not only are they high in calories, deep-frying at home can be a bit of a pain. That's where the recipe below comes in. Rich in flavor but lower in fat than fried, these baked chicken wings are ultra crispy, thanks to a secret ingredient: baking powder.
These wings are delicious on their own with just a hint of salt, pepper and paprika. But you can also add your favorite seasonings and dipping sauces to make them even tastier. Consider adding other spices to the breading, like garlic powder or cayenne pepper, and serve them with your favorite buffalo sauce, ranch or blue cheese dressing for dipping.
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Cooktop Cove
Extra-crispy baked chicken wings
4
5 minutes
45 minutes
50 minutes
20 chicken wing pieces,flats and drumettes
1 tablespoon baking powder
1 teaspoon paprika
½ teaspoon black pepper
½ teaspoon salt
Preheat the oven to 450 F.
Pat the chicken wings dry with paper towels. In a bowl, combine the baking powder, paprika, pepper and salt, and toss the mixture with the wings, covering them evenly.
Arrange the chicken wings on a sprayed wire rack set over an aluminum foil-lined baking sheet. Bake for 30 minutes, then flip and continue baking for 15-20 minutes more, until golden brown and crispy.
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