Description
Make incredibly crispy chicken wings in the oven without deep frying. This recipe uses baking powder to achieve a crackly skin perfect for game day or appetizers.
Ingredients
Scale
- 2 lbs chicken wings, separated into flats and drumettes
- 1 tablespoon baking powder (not baking soda)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
Instructions
- Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a baking sheet with 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. Toss thoroughly until every piece is evenly coated with the baking powder mixture.
- Arrange the coated wings in a single layer on the wire rack. Do not let the wings touch each other.
- Bake for 20 minutes.
- Flip the wings over. Return them to the oven and bake for another 20 to 25 minutes, or until the skin is deeply golden brown and very crisp.
- Remove from the oven. Toss immediately with your favorite sauce, such as Buffalo, Honey Garlic, or Lemon Pepper, or serve plain.
Notes
- For the crispiest results, ensure the baking powder is aluminum-free.
- If you prefer a saucier wing, toss them in sauce immediately after they come out of the oven while they are hot.
- For an extra crisp, you can place the wings in the refrigerator uncovered for 1 to 4 hours before baking to dry the skin further.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4 wings
- Calories: 280
- Sugar: 0
- Sodium: 350
- Fat: 18
- Saturated Fat: 5
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 1
- Fiber: 0
- Protein: 27
- Cholesterol: 95