Description
Learn how to make incredibly crispy chicken wings in the oven without deep frying, using a simple baking powder technique for a perfect crunch.
Ingredients
Scale
- 3 lbs chicken wings, separated into flats and drumettes
- 1 tablespoon baking powder (aluminum-free preferred)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- 2 tablespoons melted butter (for tossing after baking)
- Your choice of sauce (e.g., Buffalo, Honey Garlic)
Instructions
- Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a large baking sheet with aluminum foil and place a wire rack on top of the foil.
- Pat the chicken wings completely dry using paper towels. This step is crucial for crispiness.
- In a large bowl, combine the baking powder, salt, pepper, garlic powder, and cayenne pepper.
- Add the dried chicken wings to the bowl and toss thoroughly until every piece is evenly coated with the dry mixture.
- Arrange the wings in a single layer on the wire rack, ensuring they do not touch each other.
- Bake for 20 minutes.
- Flip the wings over. Continue baking for another 20 to 25 minutes, or until the skin is deeply golden brown and very crispy.
- Remove the wings from the oven. Place them in a clean bowl. Drizzle with melted butter and toss to coat lightly.
- Toss the wings immediately with your preferred sauce or serve dry with seasonings. Serve hot.
Notes
- Using a wire rack allows air to circulate completely around the wings, which helps them crisp evenly on all sides.
- Do not skip drying the wings; excess moisture prevents crisping.
- For extra flavor, you can toss the wings with a dry rub instead of sauce after baking.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4 wings
- Calories: 280
- Sugar: 1
- Sodium: 350
- Fat: 18
- Saturated Fat: 5
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 1
- Fiber: 0
- Protein: 27
- Cholesterol: 90