Oven Fried Chicken Wing Drumettes
We’ve updated our recipe for Citrus-Soy Chicken Wings using a special method for crisping the skin developed by the folks at Cook’s Illustrated. Baking powder is the secret ingredient that breaks down the protein in the skin and helps with browning, producing a crispy skin that rivals that of fried wings.
- 18 chicken wing drumettes (about 2-1/4 lbs)
- 2 tablespoons baking powder
- 3/4 teaspoon salt
- 2 teaspoons sesame oil
- 1 clove garlic, very finely chopped
- 1/2 cup orange juice
- 1 tablespoon soy sauce
- 1 teaspoon sriracha (more or less to taste)
- 1 tablespoon rice wine vinegar
- 1/4 cup brown sugar
- Sesame seeds for garnish
- Preheat the oven to 250°F. Line a shallow baking pan with foil and set a wire rack inside. Coat both with nonstick spray and set aside.
- Place the baking powder and salt in a food storage bag and shake to combine. Add the drumettes, shake until coated and transfer them to the prepared rack.
- Bake the drumettes for 30 minutes, then raise the oven temperature to 425°F and cook for 45 to 50 minutes more. About midway through the cooking time, turn the individual drumettes over and rotate the baking pan in the oven to ensure even browning.
- While the drumettes bake, make the sauce. Heat the sesame oil in a small saucepan over medium heat. Add the garlic and sauté until fragrant and softened, 2 minutes.
- Add the orange juice, soy sauce, sriracha, vinegar and brown sugar and increase the heat to medium-high. Continue cooking, stirring frequently, until the sauce has thickened to a syrupy consistency, 3 to 4 minutes.
- Transfer the sauce to a large bowl, add the drumettes and toss until well coated. Return them to the wire rack and brush them with the remaining sauce. Sprinkle with sesame seeds, then turn the oven off and put the drumettes back in for 5 to 7 minutes to set the glaze. Serve immediately.