Bake the wings first with just oil.
If you’ve never made chicken wings before, this rule might sound odd, but you don’t actually bake your wings with the sauce. Chicken wings take about an hour to cook through and get crispy—most sauces will burn by the time the meat is safe to eat. So we like to toss the wings in oil and season with salt and pepper before baking.
Bake on a wire rack.
Soggy chicken skin = no bueno. Line a large baking sheet (make sure it’s rimmed, to contain the fat drippings) with a metal wire rack. (Most cooling racks work, just be sure it’s oven-safe.) The wings need the hot air to circulate underneath the skin to ensure crispiness.
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