Want crispy-spicy chicken wings without having to deep-fry at home? We got you. A few tricks guarantee oven-baked wings that are every bit as irresistible as the ones you get at the bar. First, adding baking soda to the dry rub does something...science-y to the chicken skin that facilitates extra crispiness. And starting the wings at a low temperature before blasting them with high heat helps to render out some of the fat from the skin as well, which gets them brown faster. Want to double or triple this recipe for a crowd? You can bake them all at the lower temperature before guests arrive, pull them out, and crisp them up one batch at a time so everyone gets piping hot wings. See recipe.