1 lb fresh chicken wings, cut into drumettes and flats
1.5 tsp aluminum-free Baking Powder
1 tsp sea salt
Neutral oil for frying (canola, vegetable, sunflower)
Directions
Start by placing the chicken wings in a large bowl and thoroughly pat them dry with paper towels to remove any moisture. Sprinkle the wings with baking powder and sea salt, then toss them to ensure an even coating. You might need to add an additional 1/5 tsp of baking powder if it's sticking to the bowl.
Prepare a baking rack on top of a baking tray, and arrange the chicken wings skin side up in a single layer on the rack. Place the tray in the refrigerator overnight.
About an hour before cooking, take the chicken wings out of the refrigerator and let them sit on the elevated baking rack to reach room temperature.
Preheat your griddle to low heat. In a mixing bowl, coat the wings evenly with a light layer of oil, using about 1-2 tbsp of oil. Place the wings skin side down on the griddle and allow them to cook slowly. Flip the wings back and forth every 3-4 minutes, and lightly drizzle oil over them as needed.
Gradually increase the heat as you cook. After 10 minutes, adjust the heat to medium. After 20 minutes or when the wings are almost cooked through, turn the heat to medium-high or high to crisp the wings to your desired doneness. The wings should take around 20-30 minutes in total to reach an internal temperature of 165 degrees and become extra crispy.
Once the wings are done, remove them from the griddle and toss them with your favorite wing sauce or dry seasoning.
