- Two pounds chicken wings, flats, and drumettes; fresh or thawed
- Two teaspoons baking powder
- Three-quarter teaspoon sea salt
- One-quarter teaspoon black pepper
- Dry the surface of the wings with paper towels, then toss them in a bowl with the baking powder and seasonings. Then, arrange them in one layer inside the basket (cooking in batches if they can’t).
- Crank the temperature to 250F and cook the wings for 15 minutes. Then, flip the wings, crank the heat to 430F, and cook for another 15 to 20 minutes.
- Check to see that the internals temperature has hit 165F, and afterward, let the wings cook to your preferred crispiness. Then, take them down, let them cool for 10 minutes, and serve as desired.
- If the wings are frozen, you can also make them the same way, but at the first temperature (250F), leave them for 25 minutes. Afterward, cook as instructed for normal wings. This technique also applies to turkey wings, if that’s what you’re using. And for more tips, watch this clip.