I’ve been using this recipe for years now and it’s always a hit with the family and at gatherings. Today I’m going to try drumsticks instead of wings. How would you adjust the temp and cooking time? ]]>
I didn’t know you could make your own baking powder! Clever! In a pinch, try cornstarch. I use it instead of flour for crispy chicken cordon bleu. But can’t wait to make this recipe, as is!
]]>Made these last Sunday, my husband loved them, really crisp and so good!!! I made my own aluminum free baking powder! Worked great!! Press wings in a towel and got out as much moisture as possible. Refrigerated them till I baked them.
Your recipes are the best!! Thank you so much! ]]>
I’d try marinating them in hot sauce for a few hours, then pat dry and proceed as per recipe.
Also maybe dip wings as you eat, rather than than pour over.
So I just tried this recipe tonight and my god were these wings delicious. Possibly the best I’ve ever had! I don’t try many recipes outside of Blue Apron which I’ve been doing for a while, but this recipe is now saved on my phone. They weren’t even that crispy, possibly because I didn’t refrigerate overnight. And I didn’t even make the dip- just the hot sauce. I used a little more baking powder than in the recipe. And I used monk fruit sugar and a little honey as the sweetener. Not that this is better, but maybe fewer calories? Who am I kidding. Haha ]]>