Crispy Baking Powder Chicken Wings With Margarita Glaze
Baking powder if the secret to the crispiest baked wings ever. You're going to love them! Slather them in Franks or do what I did and make a citrusy margarita glaze. Most of the alcohol in the glaze will evaporate during the cooking process, but if you prefer to cook without it you can substitute the juice of an additional orange or add 1/4 cup of water.
Heat your oven to 450ºF. Line a baking sheet with foil and set a baking rack on top. Spray generously with cooking spray.
Use a paper towel to pat the wings dry.
Add the wings, baking powder, and a pinch of salt to a large ziplock bag. Shake vigorously to lightly coat the wings.
Arrange skin-side up on the baking rack. Let rest for 15 minutes.
Bake for 30 minutes, or until the skin is crisp and the chicken is cooked through.
Brush about half of the glaze onto the wings; cook another 10 minutes, or until the wings are golden brown.
Remove from the oven and brush with remaining glaze. Sprinkle with coarse sea salt.
Serve with hot sauce, if desired.
To make the margarita glaze
While the wings cook, combine the tequila, honey, orange juice, lemon juice, and lime juice in a small saucepan. Bring to a simmer to a simmer and cook for 10 minutes, or until reduced by about a third.