Description
You can make incredibly crispy chicken wings in the oven without deep frying. This recipe uses a simple baking powder trick to achieve a crunchy exterior and juicy interior, perfect for game day or any party.
Ingredients
Scale
- 3 lbs chicken wings (flats and drumettes separated)
- 1 tablespoon baking powder (aluminum-free works best)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- Your favorite sauce for tossing (e.g., Buffalo, Honey Garlic, or Ranch seasoning)
Instructions
- Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a large, rimmed baking sheet with aluminum foil for easy cleanup. Place a wire cooling rack on top of the foil-lined sheet.
- Pat the chicken wings completely dry using paper towels. This step is crucial for crispiness.
- In a large bowl, whisk together the baking powder, salt, pepper, garlic powder, and cayenne pepper.
- Add the dried chicken wings to the bowl. Toss them thoroughly until every piece is evenly coated with the dry mixture. Do not skip this coating step.
- Arrange the coated wings in a single layer on the wire rack. Make sure the wings are not touching each other; give them space to breathe.
- Bake for 25 minutes.
- Carefully flip each wing over.
- Return the wings to the oven and bake for another 20 to 25 minutes, or until the skin is deeply golden brown and shatteringly crisp.
- Remove the wings from the oven. Immediately transfer the hot wings to a clean bowl.
- Toss the wings with your desired sauce or dry rub until they are fully coated.
- Serve your extra crispy baked chicken wings right away with dipping sauces.
Notes
- For the absolute crispiest skin, use aluminum-free baking powder. The baking powder raises the pH level of the skin, helping it brown and crisp faster.
- If you want to use a sauce like Buffalo or Honey Garlic, toss the wings in the sauce *after* they come out of the oven. You can return them to the oven under the broiler for 1-2 minutes to set the sauce, but watch them closely to prevent burning.
- If you are making a dry rub flavor like Lemon Pepper, toss the wings with the rub immediately after they come out of the oven while they are still hot and slightly moist from the rendered fat.
- Prep Time: 15 min
- Cook Time: 50 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: 95