Crispy baked chicken wings without baking powder

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  4. The secret to crispy baked chicken wings without baking powder is using a wire rack on your baking or cookie sheet for 360-degree airflow in your oven! Even better if you can use a convection setting on your oven. Add your sauce after cooking and level up your serving game with a beautiful platter of crudités and dipping sauce
  5. Steps To Make Baked Chicken Wings Without Baking Powder Set the oven on preheat mode to 450 degrees F or 230 degrees C. Boil a kettle of water. Place the chicken wings in a large pot, sprinkle some salt and pour the boiling water
  6. ium free baking powder. It may sounds unappealing, The baking powder (not to be confused with baking soda) is really what It will take about 30

But I have to make a confession: there was still a hint of metallic flavor from the baking powder that I didn't care for, likely from the baking soda that is one of the ingredients. I learned that when I read the baking powder label, and the answer to the ultimate crispy chicken wings was right there Roughly 3 pounds of pre-cut chicken wings of mixed drumettes and flats/wingettes (basically enough wings to fill a half sheet baking tray without touching) Bake the chicken wings for 25 minutes on the first side, then flip the wings and bake for another 5-10 minutes on the other side, until the skin looks golden and crisp. Make sure to keep your eye on them, particularly if you have smaller wings, to check for doneness. Overcooking risks drying the inside out

Crispy-I've got tips to help you ensure you still get that nice crispy chicken wing texture. 5 minute prep! How to make Baked Chicken Wings: Dry the wings well with paper towels. This is essential to getting a crispy coating. Toss with dry spice rub. Combine the salt, pepper, garlic powder, paprika, and baking powder in a small bowl How to make crispy baked chicken wings. Heat oven to 250°F with racks in upper and lower positions; In a small bowl whisk together the baking powder, kosher salt, garlic powder and white pepper. Use paper toweling to pat the chicken all over. This will remove any moisture from the wings; Place them into a large bowl or zip top plastic bag

Baking powder is an essential ingredient in crispy baked chicken wings. Baking powder raises the pH of the chicken, breaks down the peptide bonds in the skin, and with that, makes the skin more crispy. Science, y'all! Fresh vs. Frozen Wings HOW TO MAKE CRISPY CHICKEN WINGS. The magic ingredient to crispy wings without a lot of oil is aluminium free baking powder. It may sounds unappealing, but coating chicken wings in seasoned baking powder is what makes the skin super crispy. You won't taste it in the end results, so long as you use aluminium-free

Baked Chicken Wings - Extra Crispy - i FOOD Blogger

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Baked chicken wings are so easy to make, and they come out of the oven crispy and delicious. Simply bake them in a 400°F oven for 40 minutes. There's no need for flour You just need to bake the chicken wings to make them crispy. So, say no to the oil splatters all over the kitchen with this recipe. It is undoubtedly an easy way to cook crispy chicken wings rather than standing in front of the fryer and waiting for it to be ready. To make the baked chicken wings with baking powder, follow just three steps. For the wings: Preheat your oven to 450 degrees F. Line a rimmed baking sheet with foil and brush the foil with the oil. Pat the wings dry with paper towels, then sprinkle with the baking powder. Bake in the preheated to 425F oven for 30 minutes, then use tongs to flip each one up-side-down. Bake for another 15-25 minutes or until evenly golden in color and the skin is crispy. If your wings do not crisp up in this time it means that your oven runs cold or that the pan is overcroweded

Place on the lower shelf of the oven for 30 minutes. After 30 minutes, turn the oven up to 220C/425F and rotate the tray for even cooking. Cook for a further 45-50 minutes until the wings are lightly golden and crispy. Take out of the oven to cool slightly befor serving Serving crispy chicken wings. To serve, toss the wings with your favorite Buffalo wing sauce. In the picture below I am using the famous 1/2 cup melted butter, 1/2 cup Frank's Hot Sauce and a couple of minced garlic cloves Baking soda helps to break down the exterior of the chicken skin, which means that when the wings are put in the oven, they will get browner and crispier much faster. Technically, you can also use baking powder if that's what you have on hand, as it also contains sodium bicarbonate (a.k.a. baking soda) Turn the oven up to 450°F and bake the wings directly on a baking sheet for 25 minutes. After the initial roasting time, the wings will be cooked through but not quite crispy, so flip the wings and roast them for 5 to 10 more minutes. This last blast of heat will crisp the skin

The acidic part of baking powder is, if anything, a hindrance to crispness. The reason some recipes use baking powder instead is that it's much less concentrated. You use a larger amount, which makes it easier to distribute across the large surface area of the chicken wings. And neither baking soda nor baking powder tastes good, so you want to. The secret to making crispy chicken wings in the oven is a combination of giving the wings time to dry, coating them in baking powder, and slow and even baking. These different techniques come together to create a healthy baked chicken wing with crispy skin and juicy meat

Is Baking Powder Necessary for Crispy Chicken Wings? Yes! Using baking powder in combination with my spice blend, you'll find that your wings will be ultra crispy without any added fat. As a bonus, the wings are naturally gluten free without having to add any flour. There is some science behind what happens during the baking process with the. Start with super dry chicken wings. Pat down the chicken wings with paper towels to get all moisture off of the skin. You want these nice and dry. Toss the wings in baking power and salt. Please note, you need to use baking powder, NOT baking soda. The baking powder helps remove all the moisture from the skin of the wings so they can crisp Ingredients and Variations. CHICKEN WINGS Purchase wings that are already split to make these extra quick. If your wings aren't split, cut the drums from the flats and discard the tips. COATING A simple crispy coating and some salt and pepper are all you need for the basic recipe but feel free to mix in other seasonings to the flour coating. We like powdered ranch dressing, taco seasoning. This results in tender, juicy meat that has crispy skin. I recommend using 1 tablespoon of baking powder for every 1-1.5 pounds of chicken wings. Pat the Wings Dry: The baking powder trick works best when the chicken wings are dried with a paper towel before cooking. Dry wings allow the baking powder spice mixture to coat the wings evenly

Whole30: Yes, you can enjoy crispy Buffalo chicken wings while eating Whole30. Baking powder is not technically compliant if it contains corn starch so we give you tips for making a simple, Whole30-compatible swap for the baking powder so you get all the crispiness without the cornstarch; Paleo & Grain-Free: See above, the same thing applies her These EXTRA crispy chicken wings are made without flour, baking powder or cornstarch! Crispy baked chicken wings can be yours with just a bit of olive oil, some seasoning and an oven However, you cannot taste the baking powder at all — it's amazing just how crispy this method gets the wings. It really is like they've been fried. The Chemistry behind the method is that the baking powder draws the excess moisture in the skin to the surface where it evaporates leaving a nice crispy exterior Here's the secret to making super-crispy chicken wings at home — no frying needed Oct. 19, 2020 at 6:00 am Updated Oct. 22, 2020 at 10:36 am Crispy chicken wings with shishito peppers

The combination of baking powder and salt breaks down the protein and draws out the moisture in the wings' skin, leaving it crispy while the flesh remains super moist. Be sure to pat the wings dry before mixing them with the baking powder; you'll create a paste on the wings if they are wet, which means they won't crisp up nicely You add in some baking powder to your chicken wings and it changes the pH level so when you bake it, you are left with crispy baked wings. I know, I know. I got it. But what if you did a mixed of potato starch aka the stuff that Japanese recipes use to make karrage aka insanely crispy ass chicken as well as some baking powder

Combine seasoning- In a bowl, combine the ingredients for the seasoning and baking powder. Coat chicken- Add the chicken to a bowl and generously coat it with the dry seasoning rub/baking powder. Arrange- Layout the chicken onto the prepared baking rack spreading the chicken. Bake- Bake wings until crispy to touch, about 45-55 minutes Crispy Chicken Wings In The Oven. The magic is in the bit of baking powder and flour that the wings are tossed in prior to placing them in the oven. I don't fully understand the reason why, but baking POWDER does indeed make a big difference. Keywords: crispy, chicken wings, oven baked, buffalo hot wings, barbecue wings Arrange the chicken wings on a baking sheet lined with foil or parchment paper. Bake in the oven at 425 degrees for 50 minutes flipping the wings over halfway through baking. They should bake for about 25 minutes on each side, to ensure that both sides are crispy. Remove the chicken wings from the oven, and enjoy Another key to making the dill pickle wings extra crispy and delicious is to oven bake them partially at a very low temperature, then finish baking them at a high temperature. When the oven is at a lower temperature, the baking powder will continue to dry the chicken skin

In a large bowl, toss the Chicken Wing (2 pound) with Baking Powder (1 tablespoon), Paprika (1 teaspoon), Garlic Powder (2 teaspoon), Onion Powder (2 teaspoon) and Salt (to taste) and Ground Black Pepper (to taste). Place wings on the rack in single layer and cook for 50-60 minutes until brown and crispy Return the wings to the oven for another 5 - 15 minutes, flipping again as needed every few minutes, until the chicken wings are evenly browned & crispy all over. REST: Remove the crispy chicken wings from the oven, place the baking tray on a trivet and let them sit - still on the wire rack - to cool for a few minutes for maximum. Ingredients and Variations. CHICKEN WINGS Purchase wings that are already split to make these extra quick. If your wings aren't split, cut the drums from the flats and discard the tips. COATING A simple crispy coating and some salt and pepper are all you need for the basic recipe but feel free to mix in other seasonings to the flour coating. We like powdered ranch dressing, taco seasoning. The Secret to Truly Crispy Oven Baked Wings. In those 3 simple steps are 2 very important things to make these truly crispy oven baked wings: 1. Coat in baking powder - yes, you read that right, baking powder! I won't go into all the technicalities, but in a nutshell, the baking powder draws moisture to the surface of the skin so it can. The secret to crispy baked chicken wings is using baking powder and coat the chicken wings well with it. Yes, baking powder. NOT baking soda, please. I don't understand the scientific reason behind it so I did some testings with some other combinations

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  1. 1. baking powder (secret ingredient!) - tossing the wings in baking powder which draws moisture to the surface of the skin and helps make it crispy. Rest assured you can't taste the baking powder at all; and. 2. bake on low then high - usually, the fat under the skin is part of the reason why baked wings don't get really crispy. In this.
  2. utes. Serve these easy keto chicken wings warm
  3. Sprinkling the onion powder on the wings during baking is optional. Sprinkle what ever dry seasoning you would like on the wings in place of the onion powder, if desired. You can skip the step of baking the chicken wings at a lower temperature at the beginning and bake them start to finish at 425F/220C, if you wish
  4. um in it. The after-taste is bad and would ruin this dish. ‍Method. The trick with these chicken wings is how to get them crisp in the oven
  5. That's right, my super crispy, deep-fried-like, baked chicken drumsticks. Seeing how popular my extra crispy baked chicken wings recipe has been, I decided to try it on chicken drumsticks. The only change I made was to bump the baking temperature up from 425F to 450F as my experiments gave me the best results for drumsticks at this temperature
  6. Storage Instructions For Chicken Drumsticks How To Store Crispy Baked Chicken Legs. Store this easy chicken drumstick recipe in the fridge for up to 5 days. Reheat the chicken in a 350 degree F oven for best results. The easy oven baked chicken legs will be crispier and better if you bake them to reheat them, but can also be microwaved in a pinch
  7. garlic powder, baking powder, black pepper, salt, chicken wings and 1 more Crispy Baked Chicken Wings with Peanut Sauce Gal on a Mission creamy peanut butter, Sriracha, soy sauce, salt, peanut, baking powder and 7 mor

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  1. How to make Crispy Oven Baked Chicken Legs in three easy steps: Coat chicken in flour/baking powder/seasonings. The baking powder reacts with the skin and draws out the moisture, which in turns helps the skin get nice and crispy. Use a wire baking rack oven a cookie sheet to ensure even crisping. If you don't have a wire rack, you can place.
  2. In fact, The National Chicken Council released their annual chicken wing report estimating that Americans will eat about 1.42 billion wings this Sunday. Although you can fry them, baking your chicken wings is the healthiest and probably easiest way to go. And if you want to save the calories and still achieve crispy texture of a fried chicken wing, then you should try baking them on a cooling.
  3. utes at 450F then flip them over without letting the heat escape from the oven. Bake them an additional 15
  4. BAKED CHICKEN WINGS. After years of making my chicken wings the same way, I decided to test out some other methods to see if I can improve my recipe. There is a ton of baked chicken wings recipes out there and they all seem to variate slightly. There are different temperatures for baking wings, some recipes use baking powder to make it crispy, some simply rub in oil and season
  5. Chicken wings dipped in melted butter and coated with Parmesan cheese and herbs bake up into an awesome crispy appetizer for tailgating
  6. Ingredient Notes. Chicken wings - use wings and drumettes. I usually buy the the whole wing and cut myself. Baking powder - the key to the crisp wings. You can't bake them without it. Teriyaki sauce - I like to make my own as it uses ingredients I usually have in the pantry/fridge but you are welcome to buy store-bought. Step-by-Step Photo

Crispy Baked Chicken Wings (without Baking Powder

How To Make Buffalo Wings. While deep frying yummy wings, these oven baked wings are crispy and delicious without the mess of the oil. To make perfect buffalo hot wings, you want to make the chicken wings as crispy as possible, toss them in buffalo sauce, then return them to the oven to caramelize.. How to Make Baked Buffalo Wings This video will teach you how to bake CRISPY chicken wings in the oven. We'll share tips and tricks on how to bake perfect chicken wings EVERY. SINGLE. TIME... CRISPY BAKED CHICKEN WINGS RECIPE. We love finger foods for game day or just a fun family Netflix night! Crispy Baked Chicken Wings are almost always on the menu, and we love to serve them with some of our other favorite appetizers, like French Bread Pizza, chips and homemade Guacamole, and Fried Ravioli with Marinara. We also happen to love all things Buffalo flavored, and will put that. Recipe Ingredients. Chicken wings - use wings and drumettes. Baking powder - what causes the chicken to get crispy. Salt - enhances the flavor. Oil spray - prevents the chicken from sticking to the rack. Step-by-Step Instructions. Preheat oven to 250°F. Take chicken wings out and pat dry melted butter, baking powder, cayenne pepper, garlic powder, chicken wings and 3 more Crispy Oven Baked Chicken Wings Eazy Peazy Mealz chicken wings, honey, vegetable oil, water, minced ginger, baking powder and 4 mor

Bake on the lower-middle rack for 30 minutes. Increase the temperature to 425°F, and move the oven rack to the upper position. Continue to bake the wings until crisp, about 45 minutes to an hour more, rotating the baking sheet halfway through. Toss with sauce, if desired, and serve warm Dip chicken wings in egg, then in flour mixture, back in egg and in flour mixture once more. Place on the GoodCook Crispy Baking Set. Spray each wing with a generous coat of olive oil, flip and spray the bottom of each wing, as well. Bake at 400 for 30 mins, spray with a second coat of oil The Secret To Crispy Baked Chicken Wings. There are, uh, a lot of opinions online about the best way to make baked chicken wings. Some recommend parboiling or steaming the wings before placing them in the oven, while others recommend coating the wings in baking powder and salt, then baking at low temps before raising the heat Watch for crispy fried chicken : How do you bake chicken wings without them sticking? Bake wings at a high heat If you don't have a rack, spray the foil with nonstick baking spray to prevent the chicken from sticking . Place the chicken wings in a single layer on the rack and bake for approximately 35 minutes, flipping halfway through After mixing the wings with spices - paprika, onions, garlic powder, chicken bouillon powder and dried thyme, I drizzle them with canola oil and bake; rotating the wings half-way through baking. Before baking, I line my baking pan with aluminum foil for easy clean up

Don't make the mistake of using baking soda instead of baking powder. When the baking powder is mixed with salt, it dries out the chicken skin as it bakes making for crispy and crunchy wings. Increasing the oven temperature for the last 20 to 25 minutes of baking gives the baked chicken wings a last blast of heat The secret to CRISPY wings baked in the oven! These chicken wings are amazingly easy and just as good and crispy as fried wings. Plus a recipe for sweet Asian hot wing sauce. Sprinkle wings with half of the baking powder (I added mine to an old spice jar to make easy work of the sprinkling). Flip wings and sprinkle the other side with the. Combine soy sauce and wine with spices. Cut chicken wings in halves and Marinate in the refrigerator for 1-2 hours in a large freezer bag. (make sure it is sealed well) Preheat oven to 400 degrees. Dredge wings in flour and place on large baking sheet. Bake for 40-45 minutes turning once around the 20 minute mark In any case, these oven-baked chicken wings are crispy and crunchy without any added carbs. At any rate, ven baking while using a baking rack will keep the chicken wings elevated. All in all, be careful not to allow the wing to touch will allow the air to circulate around them Extra crispy chicken wings that are baked and not fried and ready to be dipped in homemade blue cheese sauce. This is how you make crispy chicken wings without frying. Serve them with my buffalo sauce and delicious and easy blue cheese sauce. These crispy baked wings are not only DELICIOUS but since they're baked, their so much more healthier

Extra Crispy Baked Chicken Wings - i FOOD BloggerCrispy Baked Chicken Wings (No Baking Powder!) | Food By Mars

Crispy Baked Chicken Wings (No Baking Powder!) Food By Mar

Toss the chicken wings a few times, add the rest of the baking powder mixture and toss again. The wings should be evenly coated, without any big lumps of baking powder. Transfer the wings to the baking rack, meaty side up. Bake the wings for 20 minutes, then remove the tray from the oven and flip the wings. (Keep the oven door closed while you. If you want the perfect crispy baked hot wings, but want to skip the fat of frying, look no further than this baked chicken wings recipe. Not only have I tested this recipe hundreds of times, tweaking, and adjusting to make them perfect and be able to answer all the questions, but am sharing everything I have learned with you here

Baked Chicken Wings - Extra Crispy, Like Deep-Fried

Dab the chicken wings with a paper towel to dry them. In a large freezer bag, combine the wingettes, baking powder, and salt, and toss to coat the wings well. Remove the wings from the bag and lay them out on the grate, skin side up. Bake on the lower middle rack for 30 minutes Preheat oven to 425 F. In a small bowl, whisk baking powder into a pack of ranch dressing mix. Place wingettes and drummettes into a large bowl. Add ranch/baking powder mixture and toss until evenly incorporated How Do You Make the Crispy Baked Buffalo Chicken Wings? Making the Crispy Baked Buffalo Chicken Wings is simple. Set your oven to 450 degrees. In the meantime, get your baking sheet ready with cooking spray. Grab a bowl and combine your garlic powder, baking powder, pepper, and salt Extra Crispy Oven BAKED Chicken Wings are ultra-crispy on the outside and perfectly juicy on the inside! The secret to success is using baking powder and a super hot oven to get perfect results every time. Then toss in a delicious Garlic Parmesan Sauce for mouth-watering wings that are shockingly easy to make and healthier than fried

Make Baked Chicken Wings Without Baking Powder - TheFoodX

This recipe is a great way to make chicken wings anytime you want to fire up the grill, or don't want to break out the deep fryer! The skin gets nice and crispy and some of the sauce is caramelized on the wings for a rich and toasty flavor. Yield:24 Wings Active time: 60 Minutes Total time: 9 Hours Ingredients 24 Chicken wing sections Kosher Salt Baking Powder Legend Larry's Wing Sauce. Dry chicken wings with a paper towel before tossing in baking powder. Stopped salting the wings before baking. Salt draws out moisture and prevents crisping and browning Age-old wisdom. There is some science behind what happens during the baking process with the chicken wings and baking powder. The big secret to crisp chicken skin in the oven is baking powder. If you have a baking rack place the wings on that, but it's not necessary, the wings will be crispy without it as well! These EXTRA crispy chicken wings are made without flour, baking powder or.

Crispy Baked Chicken Wings Without Baking Powder - HOM

If you don't have parchment, use a non-stick cookie sheet. Clean the wings, ensuring that no feathers remain (happens often!) Place the wings, olive oil, and baking powder in a large mixing bowl, tossing to coat them evenly. The baking powder is the agent that will crisp the skin Wings, that's all I need to say. This is a very simple way to make crispy wings without frying them! Ingredients 1 pack of chicken wings ( cut into drums and flats ) 2 tablespoons of baking powder 2-3 tablespoons of Caribeque Island Thyme seasoning Wing sauce of your choice Directions: Preheat oven/grill or smoker to 250°F. Place a rack onto a cookie sheet. In a large bowl, toss the flats and. For truly crispy skin, turn the oven up to 425-450 degrees during the last 20-30 minutes of cooking. Or, broil the wings for 2 to 3 minutes on each side. If you're basting per Mark Bittman or the.. To get these wings crispy without frying we use the baking powder trick, but don't worry, your wings will NOT taste like baking powder. The simplified science behind baking powder NOT BAKING SODA is that baking powder is composed of an acid which draws moisture to the surface of the chicken skin where it evaporates

Ultra Crispy Baked Buffalo Wings - Pinch and Swir

Ingredients. 3 pounds chicken wings, pre-cut into small wings and drumsticks. 1 tablespoon baking powder. Salt and pepper, to taste. 1 stick unsalted butter . For the garlic parmesan sauce: ½ cup grated parmesan cheese. 1 tablespoon garlic powder. 2 teaspoons red pepper flakes. 2 tablespoons fresh parsley, chopped. For the Buffalo sauce Baking Powder: Make sure you're using baking powder and not baking soda. Baking powder is alkaline and when mixed with chicken, it raises the pH level in the chicken. This breaks down the peptide bonds in the skin, which lets the skin brown and crisp up. Drying the chicken: Removing as much moisture from the chicken will help the baking.

Super Crispy Oven Baked Chicken Wings Recipe (No Flour, No

Transfer the baking sheet of wings to a heatproof surface and spread the shishitos over the chicken. Return the baking sheet to the oven and roast for 10 to 15 minutes, until the peppers are. The special ingredient for the crispiest Baked Chicken Wings? Baking powder. Coating the wings with baking powder helps draw moisture to the surface of the skin which is evaporated in the high heat of the oven. It also creates little bubbles on the skin, which harden and create the crispy texture. Be sure to use baking powder, NOT baking soda I baked five batches of wings on a rack set in a rimmed baking sheet. Be sure to read the full post for the how-to on homemade wings, because there's more to it than just tossing your wings in a. Chicken Wings: You need 4 pounds of chicken wings (approximately 30-40 wings) for this recipe. I recommend purchasing a combination of drumette and wingette (also called Flat) for variety. Baking powder: To get crispy chicken wings without frying, you have to find a way to dry out the skin outside. The secret that does that is baking powder

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These Baked Crispy Cajun Chicken Wings are super crispy on the outside, and tender on the inside. Rubbed with Cajun seasonings and tossed in a sweet n' spicy glaze, these wings are packed with flavor! With half the fat, yet ALL the crispy, delicious flavor, these wings NEED to be part of your football line up For the wings: Preheat the oven to 400 degrees F. Coat a baking sheet with nonstick cooking spray. Use a paper towel to pat the chicken wings dry. Sprinkle both sides of the wings with salt and. We have been making lots of wings and I found that just flour does not work and leaves the wings soggy. If you want crispy outside like fried wings it's baking powder+ flour or just the the powder. To be honest just seasonings and baking on 400+ for 30 min then turn then 30 min more does the trick every time for crispy skin How do you reheat crispy wings in the oven? Preheat your oven to 350 degrees. Spread your wings on a baking sheet in a single layer. Put the wings in the oven and reheat for 10-20 minutes, or until a meat thermometer stuck in the meatiest wing reads 165 degrees These baked chicken wings need no oil or flour to become extra delicious. The secret ingredient to achieving the same golden, crispy skin is actually baking powder! There were several methods I tried, from seasoning and refrigerating overnight, grilling, to an egg white coating that was supposed to crisp nicely in the oven, and steamed then. Step 2: In a medium bowl, whisk together tapioca flour, rice flour, and baking powder. Dredge 12 wings into mixture. Dredge 12 wings into mixture. Place directly onto a sheet tray skin side down