Crispy Baked Chicken Wings

Crispy Baked Chicken Wings

Description

These crispy baked chicken wings are golden, flavorful, and just as crunchy as fried without the mess or extra oil. Perfect for game day, parties, or a simple dinner, they’re seasoned to perfection and can be served plain or tossed in your favorite sauce.

Ingredients (Serves 4)

• 2 lbs (about 1 kg) chicken wings, split into flats and drumettes

• 1 tablespoon baking powder (aluminum-free, for crispiness)

• 1 teaspoon salt

• 1 teaspoon garlic powder

• 1 teaspoon paprika (smoked or sweet)

• ½ teaspoon black pepper

• Optional: ½ teaspoon onion powder, cayenne pepper, or chili powder for heat

• Your favorite wing sauce (buffalo, BBQ, honey garlic) for tossing

Instructions

1. Prep the Oven:
   Preheat oven to 425°F (220°C). Line a large baking sheet with foil and place a wire rack on top. Lightly spray the rack with nonstick cooking spray.

2. Dry the Wings:
   Pat chicken wings thoroughly dry with paper towels. Removing excess moisture is key for crispiness.

3. Season the Wings:
   In a large mixing bowl, toss wings with baking powder, salt, garlic powder, paprika, and pepper until evenly coated.

4. Arrange for Baking:
   Place wings in a single layer on the prepared rack, making sure they’re not touching for even cooking.

5. Bake:
   Bake for 20 minutes, flip wings, then bake for another 20–25 minutes until golden brown and crispy.

6. Optional Sauce Toss:
   Serve as-is for dry-style wings or toss in your favorite sauce just before serving.

Equipment

• Large baking sheet

• Wire rack (fits inside baking sheet)

• Mixing bowl

• Paper towels

• Tongs

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Serving Size: About 4 servings

Crispy Baked Chicken Wings

These crispy baked chicken wings are golden, flavorful, and just as crunchy as fried without the mess or extra oil. Perfect for game day, parties, or a simple dinner, they’re seasoned to perfection and can be served plain or tossed in your favorite sauce.

Print Recipe

Prep Time:10 minutes mins

Cook Time:45 minutes mins

Total Time:55 minutes mins

Equipment

• Large baking sheet
• Wire rack (fits inside baking sheet)
• Mixing bowl
• Paper towels
• Tongs

Ingredients

• 2 lbs about 1 kg chicken wings, split into flats and drumettes
• 1 tablespoon baking powder aluminum-free, for crispiness
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon paprika smoked or sweet
• ½ teaspoon black pepper
• Optional: ½ teaspoon onion powder cayenne pepper, or chili powder for heat
• Your favorite wing sauce buffalo, BBQ, honey garlic for tossing

Instructions

• Prep the Oven:
• Preheat oven to 425°F (220°C). Line a large baking sheet with foil and place a wire rack on top. Lightly spray the rack with nonstick cooking spray.
• Dry the Wings:
• Pat chicken wings thoroughly dry with paper towels. Removing excess moisture is key for crispiness.
• Season the Wings:
• In a large mixing bowl, toss wings with baking powder, salt, garlic powder, paprika, and pepper until evenly coated.
• Arrange for Baking:
• Place wings in a single layer on the prepared rack, making sure they’re not touching for even cooking.
• Bake:
• Bake for 20 minutes, flip wings, then bake for another 20–25 minutes until golden brown and crispy.
• Optional Sauce Toss:
• Serve as-is for dry-style wings or toss in your favorite sauce just before serving.

Servings: 4 servings

Frequently Asked Questions (FAQs) For Crispy Baked Chicken Wings

1. Can I make these wings without a wire rack?
   Yes, but they may not be as crispy. Place them directly on the baking sheet lined with parchment, flipping halfway and draining excess fat.

2. Why use baking powder?
   Baking powder (aluminum-free) raises the pH and draws out moisture, creating extra-crispy skin without frying.

3. Can I use frozen wings?
   Yes, but thaw them completely and pat very dry before seasoning. Excess moisture will prevent crispiness.

4. How can I make them spicier?
   Add cayenne pepper, chili powder, or toss in a spicy sauce like buffalo after baking.

5. Do I have to toss them in sauce?
   No—these are delicious plain with just the seasoning, or you can serve sauces on the side for dipping.

6. Can I air-fry them instead of baking?
   Yes—cook at 400°F (200°C) for about 20–25 minutes, shaking halfway, until crispy.

7. What’s the best sauce for crispy wings?
   Buffalo, BBQ, honey garlic, teriyaki, or garlic parmesan are all popular choices.

8. How do I keep them crispy after baking?
   Let them rest on the rack (not stacked) for 5 minutes before serving. Avoid covering with foil, which traps steam.

9. Can I double the recipe?
   Yes, but use two baking sheets to avoid overcrowding so they crisp up properly.

10. Can I make them ahead of time?
    Yes, you can bake them in advance, then re-crisp in the oven for a few minutes before serving.

How To Store Crispy Baked Chicken Wings

• Refrigeration:
  Cool wings completely, then store in an airtight container in the refrigerator for up to 4 days.

• Freezing:
  Place cooled wings on a baking sheet in a single layer and freeze until solid. Transfer to a freezer bag and store for up to 3 months.

• Reheating:

  • Oven (best for crispiness): Preheat to 375°F (190°C) and bake for 10–15 minutes until hot and crispy.

  • Air Fryer: 375°F (190°C) for about 5–8 minutes.

  • Microwave: Not recommended it makes the skin soggy.