These extra-crispy baked chicken wings are a game-changer. They have all the satisfying crunch of deep-fried wings but are made much more easily (and with less mess) in the oven. The secret is a simple coating of baking powder, which helps to dry out the skin, ensuring a perfectly crispy result every time.
Contents
- Yields: 4 appetizer servings
- Prep time: 10 minutes
- Cook time: 45-50 minutes
- Total time: About 1 hour
Ingredients
- 2 lbs (1 kg) chicken wings, split into flats and drumettes, wingtips removed
- 1 tablespoon baking powder (not baking soda)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- Optional: Your favorite sauce for tossing (like BBQ or buffalo sauce)
- Optional for serving: Ranch or blue cheese dressing, celery sticks
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C). Place a wire rack inside a large, rimmed baking sheet.
- Dry the Wings: Pat the chicken wings completely dry with paper towels. This is the most important step for getting crispy skin.
- Season: In a large bowl, whisk together the baking powder, salt, pepper, paprika, and garlic powder. Add the dry chicken wings to the bowl and toss until they are evenly and thoroughly coated in the seasoning mixture.
- Arrange for Baking: Place the seasoned wings in a single layer on the wire rack, leaving a little space between each wing. The rack allows air to circulate, crisping the wings on all sides.
- Bake: Bake for 25 minutes. Flip the wings over, and then continue to bake for another 20-25 minutes, or until the wings are deep golden-brown, cooked through, and very crispy.
- Sauce and Serve: Let the wings rest for 5 minutes. You can serve them as they are (as a dry-rubbed wing) or toss them in a large bowl with your favorite sauce until coated. Serve immediately with dipping sauce and celery sticks if desired.
