Crispy Baked Chicken Wings (Print Format)
Golden, crunchy oven-baked chicken wings seasoned for maximum flavor with a crispy skin finish.
# Ingredients:
→ Chicken Wings
01 -
3-4 lb chicken wings, separated into drumettes, flats, and optional wingtips
→ Dry Rub
02 -
1 1/2 tbsp aluminum-free baking powder
03 -
1/2 tsp ground black pepper
04 -
1 tsp fine sea salt
05 -
1 tsp garlic powder
06 -
1 tsp onion powder
07 -
1 tsp paprika
# Steps:
01 -
Preheat oven to 425°F and position a rack in the center. Line a rimmed baking sheet with parchment paper or foil.
02 -
Pat chicken wings thoroughly dry with paper towels to ensure crispy skin. Place wings in a large mixing bowl.
03 -
In a small bowl, combine baking powder, black pepper, sea salt, garlic powder, onion powder, and paprika. Mix well.
04 -
Toss wings with the seasoning blend until evenly coated. Arrange wings skin-side up in a single layer on the prepared baking sheet.
05 -
Bake at 425°F, turning the wings every 15-20 minutes, until both sides are crispy and browned. Total baking time will vary between 45-60 minutes depending on wing size.
06 -
Remove wings from oven and serve immediately. Optionally, toss with a mixture of 1/2 cup hot sauce and 3 tbsp melted butter for Buffalo-style wings.
# Tips:
01 -
Use aluminum-free baking powder to avoid a metallic aftertaste. Patting wings dry is essential for crispiness. Wingtips can be discarded or saved for stock.
02 -
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat at 350°F until crisp.