Foolproof Chicken Wings

Chicken wings fried until crispy and drenched in Buffalo sauce are among my many guilty indulgences. These calorie-laden treats are especially popular finger foods at any sporting event, especially the Super Bowl. In a few weeks, we'll sit in front of our television and watch the Steelers battle the Packers. It goes without saying that I have to serve wings. I've tested a technique that lightens the calorie load significantly and is actually a ton easier than the multi-batch process of frying and saucing. Give this a try...

Oven Roasted Spicy Wings
Serves 6
Prep Time: 10 minutes (20 minutes if you split your own wings)
Cook Time: 1 hour
*Special Equipment* : Oven safe baking racks (2) (cooling rack) and 2 half sheet pans, lined with foil.

• 2 dozen chicken wings or 4 dozen chicken wing parts (wing and drumette)
• 1/4 cup olive oil
• 1 tbsp. salt
• 1 tbsp. baking powder
• 1/2 tsp. - 1 tsp. cayenne pepper (to taste)
• 1 tsp. black pepper
• 2 tsp. garlic powder
• 1 tsp. hot paprika
• 1 tsp cider vinegar

Pre-heat a clean oven to 450 degrees. In a very large bowl, toss the chicken wings with the oil, vinegar, baking powder, and seasonings. Make sure the wings are coated evenly with everything. If you need to do this in batches if your bowl isn't large enough, that is better than having pockets of seasoning and pockets of naked wings.

Arrange the seasoned wings in a single layer on baking racks that are placed on foil-lined half sheet pans (rimmed baking sheet). When I tested the recipe, they all fit on my pans, but if they don't all fit on 2, just do several batches. They re-heat well.

Roast at 450 for 20 minutes, until the fat has rendered and they are crispy and browning well. Turn the oven down to 350 and roast another 30-40 minutes, until cooked through, golden brown, and crunchy. Serve hot or room temperature.