Ingredients:

  • 3 lbs chicken wings, flats and drumettes separated
  • 1 tbsp aluminum-free baking powder
  • 1 tsp fine sea salt
  • 1/2 tsp cracked black pepper
  • 3 tbsp extra virgin olive oil
  • 6 cloves garlic, minced into a fine paste
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme leaves
  • 1/2 tsp red pepper flakes
  • 1 tsp fresh lemon juice

Instructions:

  1. Pat the wings with paper towels until completely dry and tacky to the touch. This is critical for skin dehydration.
  2. In a large bowl, whisk together the baking powder, salt, and pepper. Toss the wings in the mixture until a very thin, even layer coats every wing.
  3. Place wings on a wire cooling rack set over a rimmed baking sheet. Refrigerate uncovered for 1 to 4 hours to dry-brine.
  4. Preheat oven to 425°F (220°C). Roast wings on the middle rack for 20 minutes.
  5. Flip each wing using tongs and roast for another 20–25 minutes until the skin is mahogany-colored and crisp.
  6. While wings roast, whisk together olive oil, minced garlic, rosemary, thyme, red pepper flakes, and lemon juice in a large stainless steel bowl.
  7. Toss the hot, crispy wings in the garlic-herb mixture until thoroughly coated and serve immediately.