Description
Extra crispy baked chicken wings with crackly skin and juicy meat, made in the oven with simple seasonings and no frying required.
Ingredients
Scale
- 2 pounds 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 black pepper
- 1/2 teaspoon paprika
- Optional wing sauce or seasoning, for tossing
Instructions
- 1. Preheat oven to 425°F (220°C) and line a baking sheet with foil.
- 2. Place a wire rack on the baking sheet and lightly grease it.
- 3. Pat chicken wings very dry with paper towels.
- 4. In a large bowl, toss wings with baking powder, salt, garlic powder, onion powder, pepper, and paprika until evenly coated.
- 5. Arrange wings in a single layer on the wire rack.
- 6. Bake for 40 to 45 minutes, flipping halfway through, until wings are deeply golden and crispy.
- 7. Remove from oven and toss with sauce if desired.
- 8. Serve immediately while hot and crispy.
Notes
- Drying the wings thoroughly is key to crispiness.
- Use baking powder, not baking soda, to avoid bitterness.
- Wings can be tossed in buffalo, BBQ, or garlic parmesan sauce after baking.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 5 wings
- Calories: 430
- Sugar: 0g
- Sodium: 620mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 135mg
Keywords: crispy baked chicken wings, oven wings, baked wings