Ingredients:

  • 1.36 kg chicken wings, flats and drumettes separated
  • 15 g aluminum-free baking powder
  • 10 g cornstarch
  • 5 g kosher salt
  • 3 g garlic powder
  • 2 g smoked paprika
  • 1 g cracked black pepper

Instructions:

  1. Pat the chicken wings thoroughly with paper towels until they are bone-dry to the touch to ensure maximum crispiness.
  2. In a large mixing bowl, whisk together the baking powder, cornstarch, salt, garlic powder, smoked paprika, and black pepper.
  3. Add the wings to the bowl and toss vigorously until every wing is lightly and evenly coated in the powder mixture.
  4. Arrange the wings on an oven-safe wire cooling rack set over a large rimmed baking sheet, ensuring the wings do not touch.
  5. Bake in a preheated oven at 425°F (220°C) for 45 to 50 minutes until the skin is bubbling and has turned a deep, golden mahogany brown.