Crispy Baked Chicken Wings

To a bowl, add salt, ground black pepper, onion powder, garlic powder, and paprika. Mix to combine. To another small bowl, add baking powder and cornstarch. Whisk that together.
Separate the chicken wings into drumettes and wingettes or flats. Wash and dry them really well with paper towels. Put the seasoning mix on the chicken and rub it in. Put the baking powder and cornstarch into a little sieve and sprinkle over the wings. Put some of it on, turn the wings over, keep sprinkling and mixing. This way, all the wings will be evenly coated.
Heat your oven to 425 degrees F or 220 C. Line a baking sheet with parchment paper. It’ll guarantee that the wings won’t stick to the pan and cleanup is easier. Lay the wings on the tray leaving a little space between them. Bake the wings for 20 to 25 minutes until golden. Turn over and cook for another 20 minutes until crispy.

To a small bowl, add cornstarch, baking powder and salt. Place the washed, dried, separated wings in another bowl. Put the cornstarch mix in a small sieve. Sprinkle all over, turn the wings and keep sprinkling to cover evenly. Put them on a parchment lined baking sheet and bake them in the same temperature oven as the seasoned wings. Turn over after 20 to 25 minutes and cook for another 20 minutes until crispy.
***Chilling in the refrigerator for a few hours will make the wings more dry and result in a crispier wing. But many of you won’t have the space to put a large sheet tray in your fridge. So, you can bake right away and still get a crispy wing. I did it both ways, baked right away and refrigerating for a few hours. Both were crispy.
***You don’t even need a sauce with the seasoned wings but if you really want to, serve with ranch or creamy blue cheese dressing.
***Dip the Plain wings into any sauce or quickly coat them in a buffalo sauce and serve right away. Don’t coat them in a thick sauce because you’ll lose the crispiness.

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