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Crispy Wings on the Char-Broil Big Easy
Now I can get delicious, tender, moist, crunchy wings on the Big Easy without grilling them afterwards. These crispy wings are fantastic.
Course Main
Cuisine American
Keyword Big Easy, Char-Broil, wings
Prep Time 2 hours hours
Cook Time 50 minutes minutes
Total Time 2 hours hours 50 minutes minutes
Servings 6
Calories 365kcal
Author Mike
- 4 pounds chicken wings separated
- 2 tablespoons baking powder
- ¾ teaspoon kosher salt
- Your favorite wing sauce and dipping sauce
Rinse the wings and pat them very dry with paper towels.
Place on a sheet pan or plate and cover with more paper towels. Refrigerate for 2 hours to further dry out the skin.
Preheat oven to 250 F.
Transfer wings to a resealable baggie or container. Add in the baking powder and salt. Seal, and shake or toss to coat well.
Spray a baking rack with the non-stick spray and put it over a baking sheet that is lined with foil.
Place wings onto rack but do not crowd them.
Bake for 30 minutes. While baking, fire up your Big Easy.
Calories: 365kcal | Carbohydrates: 1g | Protein: 30g | Fat: 26g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 834mg | Potassium: 256mg | Fiber: 1g | Vitamin A: 240IU | Vitamin C: 1mg | Calcium: 255mg | Iron: 2mg