– Easy. Prepare your chicken wings, bake, and enjoy them perfectly seasoned or with with your favorite sauce.– Low Carb. Only 7 net carbs per serving make these a great option for anyone living a low carb lifestyle.– Gluten-Free. Skipping the flour and using baking powder to make these chicken wings crispy make them a tasty choice for people with gluten allergies.– Versatile. Toss them in your favorite sauce or dip them in your favorite condiment to customize them to fit your personal preferences.
In a bowl, combine baking powder, salt, pepper, and any optional spices or seasonings you prefer. The baking powder will work its magic, helping to draw moisture out of the skin and promoting a crispy texture.
Toss the dry chicken wings in the baking powder mixture, ensuring they are evenly coated. Place the coated wings on a wire rack set on a baking sheet. The wire rack allows for even air circulation around the wings, which helps them become crispy all over. Let the wings rest in the refrigerator, uncovered, for at least an hour. This step further dries out the skin and enhances crispiness.
Once the wings are beautifully golden and crispy, remove them from the oven. Let the wings rest for a few minutes before serving. This allows the juices to redistribute, ensuring tender and juicy meat.