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Ultra-Crispy Baked Chicken Wings (No Frying)

A close-up of a pile of glossy, dark brown crispy baked chicken wings served on a white plate.
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Learn the simple technique to make chicken wings with shatteringly crisp skin and juicy meat using only your oven. This recipe uses baking powder for the ultimate crunch without deep frying.

Ingredients

Scale
  • 2 lbs chicken wing sections (flats and drumettes)
  • 1 tablespoon baking powder (aluminum-free recommended)
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • Optional: 1/4 cup Buffalo sauce or BBQ sauce for tossing

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a large baking sheet with foil for easy cleanup. Place a wire cooling rack on top of the prepared baking sheet.
  2. Pat the chicken wings completely dry using paper towels. This step is crucial for crispiness.
  3. In a large bowl, combine the baking powder, salt, garlic powder, onion powder, black pepper, and paprika.
  4. Add the dried chicken wings to the bowl. Toss thoroughly until every piece is evenly coated with the dry mixture.
  5. Arrange the coated wings in a single layer on the wire rack. Do not let the wings touch each other; space them out for air circulation.
  6. Bake for 25 minutes at 425 degrees Fahrenheit.
  7. Flip each wing over. Reduce the oven temperature to 400 degrees Fahrenheit (200 degrees Celsius).
  8. Bake for an additional 20 to 25 minutes, or until the skin is deeply golden brown and very crisp.
  9. Remove the wings from the oven. If you are using sauce, place the hot wings in a clean bowl and toss immediately with your desired sauce until coated.
  10. Serve the crispy baked chicken wings immediately with dipping sauces.

Notes

  • The baking powder reacts with the chicken skin proteins during baking, helping to dry out the skin and create a crisp texture. Do not skip this ingredient for the best results.
  • Using a wire rack allows air to circulate completely around the wings, preventing the bottom from becoming soggy.
  • For extra crispiness after saucing, return the sauced wings to the oven or under the broiler for 1-2 minutes, watching closely to prevent burning.

Nutrition

Find it online: https://fooddexterity.com/crispy-baked-chicken-wings/