Crispy Baked Chicken Wings

We are a wing family.  We love our wings and hot sauces!  So you can imagine how excited I was to find a recipe that made my wings healthier for me and my wing family.  Just by simply baking them, you eliminate the oils and fat that come from frying them. AND they do not loose their crisp or moist!  My husband said they taste just as good as frying, I think they taste better.  My husband was also worried they wouldn't be as crispy but they turn out very crispy in the end.  You also will not miss the oiliness or fryer smell in your house.  PLUS, you can have all your wings done and hot at the same time for large groups instead of having to wait for each batch.  All the good things about baked wings just keep piling up. ;)

• 2 lbs chicken wing pieces
• salt, your favorite seasonings
• water
• BBQ sauces of your choice

1. Preheat the oven to 450 degrees F.
2. Heat up a big pot of boiling water. 
3. Add salt to the water like you would for cooking pasta (optional!).
4. Boil the chicken wings for 7-8 minutes, then remove them to a wire rack. Let them drip dry, then dry them well with a paper towel. (I KNOW, it sounds crazy to boil your chicken, but trust me, you won't regret it.  It helps get rid of some of the excess fat, and the chicken wings are crispier.)
5. Season the chicken wings lightly with any seasoning you'd like (optional!). We like cayenne, cajan, black pepper, garlic powder, etc. Depending on the sauce you use, you may not even need seasoning. 
6. Keep the wings on the wire rack and put the wire rack on a cookie sheet. Bake the chicken wings for 30 minutes on one side, then flip the wings and bake for another 10 minutes on the other side.
7. Dump wings into a bowl with a lid and coat them in whatever sauce you desire! (Our favorites are the bottled sauces from Buffalo Wild Wings.)  Shake until entirely coated and enjoy.http://www.fifteenspatulas.com/crispy-baked-chicken-wings-yup-no-deep-fryer-in-sight/