Description
Follow this method to achieve juicy chicken wings with a perfectly crisp skin using only your oven. This technique uses baking powder to draw out moisture for maximum crunch without deep frying.
Ingredients
Scale
- 2 lbs chicken wings, separated into flats and drumettes
- 1 tablespoon baking powder (aluminum-free preferred)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil (optional, for tossing after baking)
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with foil for easy cleanup, and place a wire cooling rack on top of the foil.
- Pat the chicken wings completely dry using paper towels. This step is critical for crispiness.
- In a large bowl, combine the baking powder, salt, pepper, and garlic powder.
- Toss the dry chicken wings in the baking powder mixture until they are evenly coated. Do not skip the baking powder.
- Arrange the wings in a single layer on the wire rack, ensuring they do not touch each other.
- Bake for 25 minutes.
- Flip the wings over. Reduce the oven temperature to 400 degrees Fahrenheit and bake for another 20 minutes.
- For extra crispiness, switch the oven setting to broil (high) for the last 2 to 3 minutes, watching constantly to prevent burning.
- Remove from the oven. If desired, toss immediately in a light coating of olive oil or your favorite sauce. Serve hot.
Notes
- Use a wire rack to allow air circulation completely around the wings; this prevents the bottoms from steaming and becoming soggy.
- Ensure your baking powder is fresh; old baking powder will not work as effectively to dry the skin.
- If you are making sauced wings (like Buffalo style), toss them in the sauce only after they are fully cooked and crispy.
- 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: 28
- Cholesterol: 90