Description
Make extra crispy chicken wings in your oven without deep frying. This recipe uses baking powder to achieve a dry, crisp skin perfect for game day or appetizers.
Ingredients
Scale
- 2 lbs chicken wings, separated into flats and drumettes
- 1 tablespoon baking powder (not baking soda)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
Instructions
- Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a baking sheet with aluminum foil and place a wire rack on top of the foil.
- Pat the chicken wings completely dry using paper towels. This step is crucial for crispiness.
- In a large bowl, combine the baking powder, salt, pepper, garlic powder, and cayenne pepper.
- Add the dried chicken wings to the bowl. Toss thoroughly until every piece is lightly and evenly coated with the baking powder mixture.
- Arrange the coated wings in a single layer on the wire rack, ensuring there is space between each wing for air circulation.
- Bake for 20 minutes.
- Flip each wing over. Return the wings to the oven and bake for another 20 to 25 minutes, or until the skin is deeply golden brown and very crisp.
- Remove the wings from the oven. Toss immediately with your preferred sauce, such as Buffalo, Honey Garlic, or Lemon Pepper seasoning. Serve hot.
Notes
- Use aluminum-free baking powder for the best results.
- Do not skip drying the wings; excess moisture prevents crisping.
- For a saucier wing, toss them with the sauce immediately after they come out of the oven while they are still hot.
- Prep Time: 10 min
- Cook Time: 45 min
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4 wings
- Calories: 250
- Sugar: 0
- Sodium: 350
- Fat: 15
- Saturated Fat: 4
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 1
- Fiber: 0
- Protein: 26
- Cholesterol: 90