Ingredients
The following ingredients have 4 Servings
- 3 lbs chicken wings
- 1/2 tsp salt
- 1 1/2 tbsp baking powder (not baking soda!)
- 1/2 head of garlic (minced)
- 2 tbsp olive oil
- 2 green scallions (finely sliced)
- 1-2 tsp red pepper flakes
- white pepper and salt
Instruction
- Preheat oven to 250°F. Line a large baking sheet (half sheet pan size works) with foil. Place a cooling wire rack on top and spray surface with cooking oil spray.
- In a large bowl, add wings and sprinkle with salt and baking powder. Toss the wings until they are evenly coated in the baking powder and salt. You want the baking powder to be a thin coat on the wings and not still powdery.
- Place the wings closely side by side (but not touching) onto the cooling rack. All the wings should fit in a single layer.
- Bake for 30 minutes in the lower half of the oven. The wings should shrink (from the skin being dried out and fat rendered off) but still very pale.
- Raise oven temperature to 425°F. Place wings back into the oven, this time in the upper middle section of the oven. Bake wings for about 50 minutes. Wings should be golden brown and when you touch the skin, it should feel crispy. Allow the wings to cool for about 10 minutes, which will further crisp up the skin. Do not attempt to remove wings from the wire rack until you have allowed them to set because the bottom of the wings will firm and crisp up during this cooling time.
- In a large wok or skillet, add olive oil and garlic. Bring to medium heat and cook until garlic turns a light brown and crisps up. Lower heat to low and add in red pepper flakes and cook until the red pepper is infused into the oil (about 30 seconds).
- Add chicken to the oil and toss to coat in the red pepper flakes, garlic and oil. Sprinkle salt and white pepper seasoning and scallions and toss until chicken is evenly coated. Turn off heat and serve.
