Ingredients
The following ingredients have 6 Servings
- 2 pounds chicken wings (whole (approx. 15), tips removed, halved into wingettes and drumettes)
- 3/4 teaspoon salt
- 1 tablespoon baking powder
- 3/4 cup Skinny Ms. Wing Sauce
Instruction
- Place a wire rack on a baking sheet that has been lined with foil. Pat excess moisture from wings with paper towels so that they are very dry.
- In a large bowl, toss the wings with salt and baking powder, carefully sprinkling in a little at a time and tossing to coat each wing evenly.
- Place wings on the rack so they are not touching. There should be a little space in between each one.
- Place the tray in the fridge for 8- 12 hours, uncovered.
- Preheat the oven to 450 degrees F. Cook chicken wings for 15-20 minutes, then flip and cook for an additional 15-20 minutes, until the skins are golden brown and crisp.
- Meanwhile follow the directions to prepare Skinny Ms. Wing Sauce or reheat wing sauce in a small saucepan over medium heat so it is just hot, stirring frequently.
- Toss the wings with the sauce in a bowl to coat evenly. Serve with carrot and celery sticks, and a side of Skinny Ms. Ranch Dip, if desired.
