What You Need
2 lbs chicken wings — Savage Meats, obviously
1 tablespoon cornstarch
1 tablespoon aluminum-free baking powder
1 teaspoon kosher salt
1 teaspoon garlic powder
How to Not Ruin It
1. Dry your wings completely. Paper towels. Every surface. Do not skip this. Wet wings are sad wings.
2. Mix the cornstarch, baking powder, salt, and garlic powder in a bowl.
3. Toss the wings in the mix until every inch is coated. Every inch.
4. Place them on a wire rack over a baking sheet. Not directly on the pan. The rack lets air get underneath. This is the move.
5. Refrigerate uncovered for at least one hour. Overnight if you’re serious. And you’re serious.
6. Bake at 250°F for 30 minutes. Then crank it to 425°F for another 40–45 minutes until they’re deeply golden and crackling.
7. Sauce them after they come out. Never before. You did all that work to get them crispy. Don’t blow it in the last ten seconds.
Stay in the tribe
You’re welcome. Drop 00002 is coming. Stay in the tribe.