Instructions

1. Pat wings dry with paper towels;
   Toss wings in baking powder and salt;
   Bake at 250F/120C for 30 minutes, then at 425F/220C for 40 – 50 minutes until golden brown and crispy.
2. Set oven to 250 F degrees, adjust oven racks to upper-middle and lower-middle positions.
3. Line a baking tray with parchment (or foil) then place a rack like a cooling rack on top of the tray. Spray the rack with non-stick spray.
4. Use a paper towel to pat the wings dry (don’t skip this step, you want your wings dry!).
5. Place wings in a large bowl or in a ziplock bag. Add the baking powder and salt and pepper then toss to coat evenly.
6. Place the wings on the cooling rack in a single layer with the skin side up, closely in rows. (They will shrink when they cook because the fat renders out.)
7. Place wings on the lower middle oven rack and bake for 30 minutes at 250.
8. Then, move wings up to the upper middle rack and increase the oven temperature to 425 F, Bake for 40 – 50 minutes.
9. Let sit for 3-5 minutes then toss wings in sauce of choice or serve it on the side.

Instructions

Garlic Teriyaki Instructions: Whisk together starch and water. Put honey, aminos, vinegar, garlic and salt/pepper into a sauce pan on med-low, mix well, then add tapioca starch mixture. Cook for 2-3 minutes until thickens. Toss half of the wings in sauce.

Buffalo Instructions: In a small saucepan over med-low heat, add all ingredients and stir until well mixed. Toss the remaining wings in sauce. You can leave out the cayenne to give this sauce less heat.