This is an updated version of my ovenfried buffalo wings from Serious Eats: https://www.seriouseats.com/2010/02/t...

The only difference is that here I add a teaspoon of corn starch per pound of chicken wings in addition to the salt and the baking powder.

It uses a technique I originally developed for a roast chicken recipe in Cook's Illustrated, with the goal of extracrispy skin: https://www.cooksillustrated.com/reci...

When you rub the skin with baking powder, you end up forming these teeny tiny bubbles on the surface of the skin, that give it extra surface area and crunch. The result is chicken wings that are as crisp as deepfried, but without the hassle of a deep fryer. This is another one of those techniques that has gone on to become extremely popular, because it works. Try it!