This is nice, short and sweet.  I love wings I always have. When I was a kid my folks would have to buy extra wings for me when they would get Popeyes.  I don’t know why, but they’ve always been my favorite part of the chicken. Buffalo wings weren’t very popular in and around New Orleans; so, I didn’t have them very often.  Here in Ohio, they are extremely popular.  The first few months I lived here, they were almost a weekly tradition. We ate them so much that I started to make them at home. While I like them the traditional way; double fried,  I prefer to smoke them or bake them to take out the fryer and the oil that comes with it.  

I’ve found that baking them this way still gets them as crispy and enjoyable as fried; but, they are a little less unhealthy.

First thing we do is rinse them and dry them as much as we can.  We have to get the moisture out to crisp up the skin. 

Once the moisture is removed, add whatever seasoning you like; I use a combination of kinders red jalapeño, Weber’s garlic & herb, and my Cajun seasoning.  While we are seasoning them we also need to add some baking powder to the wings. Make sure the wings are sufficiently covered.  You don’t want a batter, so much as a light coating.  The wings should be dry and tacky not look floured.

The baking powder will pull the moisture away from the skin and help to crisp them up.  

Once covered put them in a 300 degree oven, on the lower rack, for 30 minutes.  Then move them to the top rack and bring the oven up to 425, for 40-45 minutes 

Remove them and let them rest for 5-7 minutes.  Enjoy them as is or sauced with your favorite sauce.

For a traditional wing sauce just mix together equal parts of butter and franks hot sauce.