Baking powder and a dry brine work together overnight in this recipe to yield a crispy savory skin. Underneath, the meat is fall-off-the-bone moist. The Garlic Umami Seasoning Blend adds a slight kick of heat that's pleasant without overwhelming the palate.
Makes 30-35 wings
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3-1/2 lbs cut wings, about 30-35
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2 tbsps garlic olive oil
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2-1/2 tbsps butter
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1/4 cup Garlic Umami Seasoning Blend
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3-1/2 tsps aluminum-free baking powder
Pat chicken wings dry. In a small bowl, combine seasoning blend and baking powder. Toss with wings and spread out on a pan. Refrigerate uncovered 24 hours.
Preheat the oven to 400 degrees. Melt 2-1/2 tbsps of butter, then mix with 2 tbsps garlic olive oil. Brush over wings. Bake 25 minutes, flip, then repeat.