Veggie Recipe

Prep wings

Pat the wings very dry with paper towels. Removing surface moisture is key for crispness. If the wings are whole, separate wingettes and drumettes and discard the wing tips or save for stock.

Coat with baking powder and seasonings

In a large bowl, combine 2 tbs baking powder, 1 tsp salt, 1 tsp black pepper, 1 tsp smoked paprika, 1 tsp garlic powder and 1 tsp onion powder. Add the wings and 1 tbs olive oil. Toss thoroughly so each wing is evenly coated with the dry mix and oil. The baking powder raises pH and helps dry the skin for crisping.

Arrange for baking

Place a wire rack on a rimmed baking sheet and lightly oil the rack with 1 tsp neutral oil to prevent sticking. Arrange the wings in a single layer on the rack with space between pieces so hot air can circulate. Do not crowd the pan.

Bake - first stage

Preheat oven to 250°F (120°C). Bake the wings on the lower-middle rack for 25 minutes. This low-heat step renders fat under the skin without burning the exterior.

Bake - high heat crisp

After 25 minutes, increase oven temperature to 425°F (220°C). Continue baking for 20–30 minutes until wings are deep golden brown and skin is crisp. Flip the wings once halfway through this high-heat stage for even browning. Internal temperature should reach 165°F (74°C), but wings are best when cooked longer for rendering (up to 175–185°F if desired).

Rest and finish

Remove wings from oven and let rest on the rack for 5 minutes to allow juices to redistribute and skin to firm. Taste and adjust seasoning with a light sprinkle of salt if needed. Serve hot with the optional dip.

In a small bowl, whisk together 1 cup plain Greek yogurt and 2 tbs mayonnaise until smooth. Stir in 1 tsp lemon juice, 1 tbs chopped chives, 2 tbs chopped parsley, 1 tsp dried dill, 1 tsp garlic powder, 1 tsp salt and 1/2 tsp black pepper. Taste and adjust acidity or seasoning as desired. Chill for at least 15 minutes to let flavors meld before serving.