These are the best chicken wings ever. I’ve used a method I learned from the folks over at seriouseats. It gives you super crispy wings with fabulous texture and crunch, which is what I say is required of any great chicken wing. It does require some planning ahead, but I promise it’s worth the effort.
2 lbs chicken wings
2 tsp coarse salt
2 tsp baking powder
2/3 cup jerk marinade
1 tbsp butter
Pat the chicken wings dry with a paper towel and place in a large bowl.
Sprinkle wings with salt and baking powder, then toss to coat well.
Line a rimmed baking sheet with aluminum foil and place a wire rack on top. Place the chicken wings on the rack and put pan in the fridge, uncovered, for at least 8 hours, but up to 24.
Preheat oven to 450F.
Place the wings in the oven and cook for 20 min.
Flip the chicken wings after 20 min, then put them back in the oven for another 20 min or until the wings are brown and crispy.
Pour the jerk marinade into a small pot over medium-low and bring to a simmer, cooking for about 5 min. Stir in the butter and cook for another 2 min.
Remove the chicken wings from the oven and place in a large mixing bowl. Pour the hot jerk marinade over top and toss to coat.
Return wings to the pan, and place back in the oven for another 5 min, until marinade caramelizes slightly. Serve with veggie sticks or coleslaw.
Tip: If you’re not up for the extra time this method takes, simply cook your wings in the oven and toss them with the jerk marinade.
Download a printable version of this recipe here.