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Crispy Baked Chicken Wings

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A simple and foolproof recipe for crispy, juicy baked chicken wings with a perfect balance of spices and a light baking powder coating for extra crispiness.

Ingredients

Scale
  • 2 pounds chicken wings, split at the joint and tips removed
  • 1 tablespoon baking powder (not baking soda)
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika (preferably smoky Spanish paprika)
  • 1/2 teaspoon freshly ground black pepper
  • Pinch of cayenne pepper (optional)
  • 1 tablespoon olive oil or neutral oil

Instructions

  1. Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top.
  2. Dry the chicken wings thoroughly with paper towels to remove all moisture.
  3. In a large mixing bowl, combine baking powder, salt, garlic powder, paprika, black pepper, and cayenne pepper if using. Stir well.
  4. Add olive or neutral oil to the wings and toss to coat lightly.
  5. Add the dry seasoning mixture to the wings and toss thoroughly until evenly coated with a thin layer.
  6. Arrange the wings skin-side up on the wire rack, spaced out to allow air circulation.
  7. Bake for 25 minutes, then flip the wings using tongs and bake for another 20 minutes. Check around 40 minutes for doneness; wings should be golden brown and crispy.
  8. Optional: Broil for 2-3 minutes at the end for extra crispiness, watching carefully to avoid burning.
  9. Let the wings rest for 5 minutes before serving to allow juices to redistribute.

Notes

Dry the wings thoroughly before seasoning to ensure crispiness. Use baking powder, not baking soda, to avoid off flavors. Do not overcrowd the wings on the rack to prevent steaming. Flip wings halfway through baking for even crisping. Optional broil at the end for extra crunch. For gluten-free, use certified gluten-free baking powder. Reheat leftovers in the oven at 375°F for 10-15 minutes to restore crispness; avoid microwaving.

Nutrition

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