Fuego oven wings with Tizon

Steps

1. Heat the oven to 425°F and set a wire rack over a lined baking sheet.
2. Pat the wings very dry. Toss them with the oil, the baking powder and the salt. Keep Tizon for the end: the sugar in it can scorch in a hot oven.
3. Bake on the rack for 40 to 45 minutes, turning once, until the skin is deep golden and crisp.
4. Check the thickest wing with a food thermometer, away from the bone. The USDA chart puts all poultry at 165°F.
5. Tip the hot wings into a big bowl, squeeze the lime over them and shake Tizon on in two rounds, tossing between each. Serve right away.

Tips

Wash your hands and anything that touched the raw wings before you handle the cooked ones.

Leftover wings go in the fridge. Reheat to 165°F, the chart's figure for leftovers.

Liked making the Fuego oven wings? Try the Carne seca loaded fries next: it is on Tizon on wings, fries and the grill, with the other recipes built on the Tizon selection.