Super Crispy Baked Chicken Wings
Achieve restaurant-quality crispy baked chicken wings at home with this simple recipe, featuring a baking powder coating and optional chilling for maximum crunch.
Equipment
- Paper towels
- Large bowl
- Oven-safe wire rack
- Baking sheet
Ingredients
Main Ingredients
- 2 lbs chicken wings (drumettes and flats)
- 1 tbsp baking powder (aluminum-free)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder Optional
- ½ tsp paprika Optional
For Serving
- Your favorite wing sauce (buffalo, BBQ, honey garlic, etc.)
Instructions
Preparation
- Thoroughly pat the chicken wings dry with paper towels to ensure maximum crispiness.
- In a large bowl, mix baking powder, salt, pepper, and optional seasonings, then toss the dried wings until evenly coated.
- Place an oven-safe wire rack on a baking sheet and arrange coated wings in a single layer, allowing space for air circulation.
Chilling (Optional)
- For extra crispiness, refrigerate the uncovered baking sheet with wings for at least 1 hour or overnight to further dehydrate the skin.
Baking
- Preheat your oven to 400°F (200°C) and bake wings for 45-50 minutes, flipping halfway through.
- Continue baking until golden brown and an internal temperature of 165°F (74°C) is reached, optionally increasing heat or broiling for the last 5-10 minutes for extra crunch.
Serving
- Remove wings from the oven and immediately toss them with your favorite wing sauce in a large bowl, then serve.
Notes
Patting the wings dry and the baking powder are key to achieving super crispy results. Don't overcrowd the baking sheet to ensure even cooking and crisping. Adjust baking times based on your oven and wing size.