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.
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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