Crispy Baked Chicken Wings

Who doesn't love crispy chicken wings?  They are one of my favorites!  They are one of my go-tos for big game days, holidays, and get-togethers.  

This recipe is perfect because it requires only two ingredients.

2 lbs chicken wings

Salt

Preheat your oven to 450 degrees.

Heat up a big pot of boiling water.  Season the water like you would for boiling pasta (it should taste a little like sea water).

Add the chicken wings to the pot and reduce the heat slightly to keep them at a simmer for 7 minutes.

Drain the chicken pieces in a colander, then place them on a wire rack for a couple minutes, letting the steam evaporate from the cooling wings and also letting any excess moisture drip down.  Then dry them very well with paper towel.

Place the chicken wings directly on a metal sheet pan, with the fattier top side down.  

Bake for 25 minutes on the first side, then flip the pieces over and bake for another 5 - 10 minutes on the other side, until the skin looks golden and crisp.  Make sure to keep your eye on them, particularly if you have smaller wings, to check for doneness.   Overcooking risks drying the inside out.