Ingredients

• 4 lbs chicken wings, halved at joints, wingtips discarded
• 2 tablespoons baking powder
• ¾ teaspoon salt

Instructions

1. Adjust oven racks to upper-middle and lower-middle positions and preheat oven to 250º. 
2. Set wire rack in aluminum foil-lined rimmed baking sheet and spray rack with non stick spray.  Pat wings dry with paper towels and transfer to a  large bowl.  Combine baking powder and salt, add to wings, and toss to evenly coat.
3. Arrange wings, skin side up, in single layer on prepared wire rack.  Bake wings on lower-middle oven rack for 30 minutes. 
4. Move wings to upper-middle rack, increase oven temperature to 425º, and roast until wings are golden  brown and crisp, 40-50 minutes longer, rotating sheet halfway through baking. 
5. Remove sheet from oven and let stand for 5 minutes.  Transfer wings to bowl with wing sauce of your choice, toss to coat, and serve.

Back story

The only prep for these guys is to dust them with a mix of baking powder and salt and then place them on a rack that’s been placed over a foil-lined cookie sheet.  How’s that for quick and easy?

They cook for a little bit in a barely-warm oven (there’s lots of science there too, but let’s skip that and just follow the instructions, ok?)  and then the pan gets moved to the top rack and the heat is cranked up to 425.

When they come out, they even look fried with their beautifully golden brown crispy skin.  They have a nice crunch on the outside and tender juicy chicken on the inside.  And in case you were wondering (because it was one of my first questions) there is absolutely no lingering taste of baking powder.