Crispy Baked Chicken Wings

Crispy Baked Chicken Wings

Servings: 4 (about 2 lbs of wings)

Prep Time: 15 minutes

Cook Time: 45–50 minutes

Total Time: 1 hour 5 minutes

Ingredients

• 1 kg (2.2 lbs) chicken wings, separated at joints, tips removed

• 1 tablespoon baking powder (aluminum-free)

• 1 teaspoon salt

• 1/2 teaspoon ground black pepper

• 1 teaspoon garlic powder

• 1 teaspoon paprika (optional, for color)

• 1 tablespoon olive oil (optional, for coating)

Optional for Serving:

• Hot sauce, barbecue sauce, honey garlic glaze, or ranch dressing

• Celery sticks or carrot sticks

Instructions

1. Preheat Oven:

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

2. Pat Wings Dry:

Using paper towels, thoroughly pat the chicken wings dry. The drier the skin, the crispier the wings will be.

3. Season the Wings:

1. In a large bowl, combine baking powder, salt, pepper, garlic powder, and paprika.

2. Add the wings and toss to coat evenly.

3. Optionally, drizzle with olive oil and toss again to help spices adhere.

Note: Baking powder (not baking soda) raises the pH of the skin, helping it brown and crisp in the oven.

4. Arrange on Rack:

Place wings in a single layer on the prepared wire rack, skin-side up. Make sure they are not touching to allow proper air circulation.

5. Bake:

Bake for 45–50 minutes, flipping the wings halfway through cooking.
They should be golden brown and the skin should be crisp when done.

6. Toss or Serve Plain:

• For sauced wings: Toss the hot wings in your favorite warm sauce (e.g., buffalo, barbecue, or honey garlic).

• For dry wings: Serve immediately with dipping sauces on the side.

Tips for Success:

• Use aluminum-free baking powder to avoid a metallic taste.

• A wire rack ensures even crisping on all sides.

• For extra crispness, broil for 2–3 minutes at the end of baking, watching closely to avoid burning.

Storage and Reheating:

• Refrigerate leftovers in an airtight container for up to 3 days.

• Reheat in a 200°C (400°F) oven or air fryer until hot and crispy, about 8–10 minutes.

Let me know if you’d like a sauce recipe, air fryer method, or a spicy rub variation for these wings.