Why This Recipe Works

Our secret to getting crispy, golden chicken wings without deep-frying is baking powder. We tossed the baking powder (along with salt) with the wings before roasting to draw moisture out of the skin and raise its pH, both of which aided browning. The baking powder also weakened proteins in the skin so that they broke down, which encouraged crisping. After seasoning the wings, we placed them on a wire rack to maximize the air circulation around them and roasted them in a 425-degree oven for the better part of an hour.

Before You Begin

If you buy whole chicken wings (with tips attached) that are not already split, you will need 8 pounds. If you’re highly sensitive to metallic flavors, choose an aluminum-free baking powder.

Instructions

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 425 degrees. Set wire racks in 2 aluminum foil– or parchment paper–lined rimmed baking sheets. Spray racks with vegetable oil spray.

Evenly divide 2 tablespoons baking powder, 2 tablespoons kosher salt, 4 teaspoons pepper, and 4 teaspoons granulated garlic between 2 large bowls; toss to thoroughly combine. Divide 7 pounds split chicken wings evenly between bowls and toss to coat. Arrange wings skin side up in single layer on prepared racks. (Wings can be covered with plastic wrap and refrigerated for up to 24 hours.)

Roast wings until golden brown and crispy, about 50 minutes, switching and rotating sheets halfway through baking. Let wings stand for 5 minutes before tossing with sauce. Serve. (Wings can be roasted up to 2 hours ahead and reheated at 325 for 10 minutes before tossing with sauce.)