Description
Make incredibly crispy, juicy chicken wings in your oven without deep frying. This easy recipe uses a simple technique perfect for game day or weeknight meals.
Ingredients
Scale
- 2 lbs chicken wings, separated into flats and drumettes
- 1 tablespoon baking powder (aluminum-free recommended)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Instructions
- Preheat your oven to 425°F (220°C). 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, toss the dry wings with baking powder, salt, pepper, and garlic powder until evenly coated. The baking powder helps draw moisture out and creates a crisp crust.
- Arrange the wings in a single layer on the wire rack, ensuring they do not touch.
- Bake for 20 minutes.
- Flip the wings over. Reduce the oven temperature to 400°F (200°C).
- Bake for another 20 to 25 minutes, or until the skin is deeply golden brown and very crisp.
- Remove from the oven. Toss immediately with your favorite sauce or serve plain with a dry rub.
Notes
- For extra flavor, toss the wings with a simple honey garlic sauce after baking.
- If you prefer a saucier wing, toss them in sauce only after they have cooled slightly to prevent the crispiness from softening too quickly.
- Use a meat thermometer to check for doneness; internal temperature should reach 165°F (74°C).
- Prep Time: 10 min
- Cook Time: 45 min
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4 wings
- Calories: 280
- Sugar: 0
- Sodium: 350
- Fat: 18
- Saturated Fat: 5
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 1
- Fiber: 0
- Protein: 27
- Cholesterol: 90