Ingredients
Equipment
Method
- Preheat your oven to 250 degrees F. This low temperature will help render the fat from the wings, resulting in a crispier finish later.
- Line a large baking sheet with aluminum foil for easy cleanup. Place a baking rack on top and spray it with non-stick cooking spray. This will keep your wings from sticking and allow for even cooking.
- Pat the chicken wings dry with paper towels. This step is crucial for achieving that signature crunch. The drier the wings, the better the crisp!
- Sprinkle the baking powder and ground black pepper evenly over the wings. Make sure to coat each piece thoroughly. This mixture is what gives the wings their crispy texture.
- Place the wings on the rack in a single layer, ensuring they’re not crowded. This allows hot air to circulate, further enhancing the crispiness.
- Put the baking pan in the oven and bake for 30 minutes on the lowest rack. This initial slow bake helps to render out fat.
- After 30 minutes, increase the oven temperature to 425 degrees F. Move the baking pan to the upper middle rack and bake for an additional 15 minutes.
- Flip the wings and bake for another 15 minutes. This will ensure that both sides get evenly crispy and golden.
- While the wings bake, prepare the sauce. In a medium saucepan, combine the hot sauce, molasses, and butter. Bring to a boil, then remove from heat. This sauce is the perfect complement to your wings.
- Once the wings are fully cooked, transfer them to a large bowl. Pour the sauce over them and toss until they are well coated. It may look like there’s not enough sauce, but don’t worry; keep tossing until every piece is covered. This is where the magic happens!
- Finally, arrange the wings on a platter lined with fresh leaves of Romaine lettuce for a pop of color. Serve them with a side of blue cheese or ranch dip for the ultimate experience.
Notes
Store leftover wings in an airtight container in the fridge for up to three days. Reheat in the oven for the best texture.
You can freeze cooked wings. Just ensure they're well sealed in a freezer bag. They can last up to three months!
These wings go well with crunchy carrot and celery sticks. Add some ranch or blue cheese for dipping!
Feel free to experiment with different spices in your dry rub, like garlic powder or cayenne for an extra kick.
Serve your wings alongside some homemade fries or a fresh salad for a complete meal.