Super bowl chicken
Come Super Bowl Sunday, we all love a heaping platter of wings. They?ve got to be crunchy. They?ve got to be a little bit greasy. They?ve got to be so delicious we can?t stop eating even after we know we?ve eaten too many.
What we don?t love about the day of the big game? The work involved in making those wings a reality. Because perfectly crisped and seasoned wings typically require a fair amount of effort, not to mention vats of hot oil, and dealing with that is so much less fun that cracking a beer on the couch with your friends.
No effort required
So we created these hands-off chicken wings that require almost no effort. Yet, they are every bit as crispy and addictive as a traditional recipe.
The secret is baking powder. You start the recipe a few hours ahead of when you want to serve the wings. Just toss the wings in a large bowl with some salt, pepper and baking powder, then refrigerate them for a while. The baking powder reacts with the skin, helping to draw out moisture. Less moisture equals more crisp!
When it?s time to cook, you just arrange the wings on a wire rack set over a rimmed baking sheet. The rack keeps the air circulating around the wings and keeps them up and out of any liquid that drips on to the pan.
Again, less liquid (and more air) is key to getting the skin perfectly crisp. When the wings are done, we like to dunk them first in our honey-Sriracha sauce, then in our cilantro-sour cream dip. But if you?d prefer the more traditional Buffalo sauce and blue cheese, go for it!