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These chicken wings are crispy without frying! I couldn’t believe it at first but it’s true.

I’m back! Sorry that I’ve been a little scarce lately. The holidays came and went so quickly. The grandkids being on vacation from school keeps me extra busy. I certainly don’t mind, not one bit. We are getting ready to watch the football game. What’s everyone’s favorite game day food? My husband John’s choice is crispy hot wings.

This is the second chicken wing recipe I’ve posted. I don’t make or eat them often because of the fatty skin. I’ve tried using the broiler to crisp them and it does crisp them a little but they also get dried out. I’ve finally found the right way to cook chicken wings to crispy perfection. I tried this recipe and they were perfect. The big difference is you slow cook them for 30 minutes to render out the fat. Duh, that’s genius! They shrink up a little bit  because the fat has melted away. So I would suppose you will be saving a few bad fat calories. Yay!

You’ll need:
4 lbs chicken wings, cut into wingettes and drumettes
2 tbsp baking powder (NOT BAKING SODA)
¾ teaspoon salt
Oil spray

I found this recipe for Sriracha Dipping Sauce
5 tablespoons unsalted butter
1/3 cup honey
1/4 cup Sriracha sauce
1 tablespoon soy sauce
2 teaspoons fresh lime juice

To make the dipping sauce mix together in a small saucepan the butter, honey. sriracha sauce. soy sauce and fresh lime juice. Bring to a low boil. Remove from heat.

Adjust your oven racks to upper middle and lower middle. Preheat oven to 250 degrees F.
Line a baking tray with foil. Place a rack on top of the baking tray. I used an all metal cooling rack.
Spray the rack with oil.
In a large bowl or ziplock bag combine the chicken wings, baking powder, and salt. Shake to coat all the pieces evenly.

Place the wings on the baking rack so they are touching each other.

Place on the lower rack and bake for 30 minutes.
Move the wings to the middle rack and increase the oven temperature to 425 degrees F. Bake for another 45-50 minutes, rotating the tray after 25 minutes.
Remove from the oven and let them stand for 5 minutes.

You can either dip them in the sriracha sauce or drizzle them with the sauce like I did.