Description
Ultra-crispy baked chicken wings with golden skin and juicy meat, made in the oven without frying using a simple baking powder technique.
Ingredients
- 2 lb (900 g) chicken wings, split and tips removed
- 1 tablespoon baking powder (aluminum-free)
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- Optional sauce (buffalo, BBQ, or honey garlic)
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.
- Pat the chicken wings completely dry with paper towels.
- In a large bowl, toss wings with baking powder, salt, garlic powder, onion powder, paprika, and black pepper until evenly coated.
- Arrange wings skin-side up on the wire rack, leaving space between each wing.
- Bake for 25 minutes, then flip the wings.
- Return to the oven and bake another 20–25 minutes until deeply golden and crispy.
- Remove from oven and toss with sauce if desired, or serve plain and crispy.
Notes
- Baking powder raises the pH of the skin, helping it crisp without frying.
- Do not use baking soda—it will affect the flavor.
- For extra crispiness, refrigerate uncovered wings for 8 hours before baking.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American