Time: 2 hours.
Complexity: easily
Servings: 6

This dry marinade is great for cooking wings in the oven, but it's also a great option for an air fryer or grill. Just don't use it for deep-frying, as the sugar will burn in the oil. The mixture contains baking powder. Being alkaline, it speeds up the frying process, but be sure your baking powder is aluminum-free, otherwise it will produce an unpleasant flavor.

Ingredients:

• 1.3 kg chicken wings (cut in half, remove tips)
• 2 tablespoons distilled white vinegar
• 1 tbsp coarse salt
• Cooking spray
• 2 tablespoons light brown sugar
• 1 tbsp aluminum-free baking powder
• 1 tbsp. chili powder
• 2 tsp smoked paprika
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground chipotle pepper
• 0.5 tsp garlic powder
• 0.5 tsp onion powder

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken wings, chipotle pepper, paprika, garlic powder, brown sugar, chili seasoning, dry marinade

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Preparation:

Step 1
• Combine the vinegar and salt in a large bowl and stir until the salt dissolves. Add the wings and toss to coat them with the vinegar mixture. Refrigerate for about 1 hour.
Step 2
• When ready to bake, remove the wings from the refrigerator. Position two racks in the upper and lower thirds of the oven and preheat the oven to 425°F (220°C). Place the racks on two parchment-lined baking sheets. Spray the racks with cooking spray.
Step 3
• In a small bowl, combine brown sugar, baking powder, chili powder, smoked paprika, black pepper, chipotle powder, garlic powder, and onion powder. Sprinkle over the wings and toss well to coat evenly.
Step 4
• Place the wings on the prepared racks and bake, turning them over and rotating the baking sheets after 20 minutes. Continue baking, turning the wings again, until crispy, another 20–30 minutes, depending on the size of the wings. Serve immediately.

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