Here’s a foolproof way to make crispy, flavorful baked chicken wings without frying, perfect for game day or any snack craving. 🍗✨
Crispy Baked Chicken Wings
Ingredients (serves 4)
- 2 lbs (900 g) chicken wings, tips removed and split at joint
- 1–2 tbsp baking powder (NOT baking soda) – this helps crisp the skin
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder (optional)
- 1/2 tsp smoked paprika or regular paprika
- 2 tbsp oil
Optional sauces: Buffalo, BBQ, honey garlic, teriyaki, or dry rub
Instructions
- Preheat Oven: 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.
- Dry Wings: Pat wings completely dry with paper towels. Removing moisture is key for crispiness.
- Coat Wings:
- In a large bowl, toss wings with baking powder, salt, pepper, garlic powder, and paprika.
- Add oil and toss to coat evenly.
- Arrange: Place wings on the wire rack in a single layer, skin side up.
- Bake:
- Bake 25 minutes. Flip wings and bake another 20–25 minutes until golden brown and crispy.
- Internal temperature should reach 165°F (74°C).
- Sauce or Serve:
- Toss in your favorite sauce or sprinkle with extra seasoning.
- Serve immediately for maximum crunch.
💡 Tips for Perfect Baked Wings:
- Baking powder is the secret to crispy skin—it dries out the skin slightly, making it golden and crunchy.
- Do not cover with foil while baking; steam will make them soggy.
- Rest a few minutes after baking for the juices to settle.
If you want, I can also give a sweet and sticky honey garlic baked wings recipe that’s extra finger-licking good. Want me to do that?
