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Ultimate Crispy Baked Chicken Wings with Baking Powder Technique

A pile of golden-brown, crispy baked chicken wings seasoned and served on a white plate.
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Make incredibly crispy chicken wings in your oven without frying. This easy recipe uses a simple technique to achieve golden, crunchy skin and juicy meat, perfect for game day or parties.

Ingredients

Scale
  • 3 lbs chicken wings (flats and drumettes separated)
  • 1 tablespoon baking powder (aluminum-free recommended)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional)

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with aluminum foil for easy cleanup. Place a wire cooling rack on top of the foil-lined sheet.
  2. Pat the chicken wings completely dry using paper towels. This step is crucial for crispy skin.
  3. In a large bowl, combine the baking powder, kosher salt, black pepper, garlic powder, and cayenne pepper.
  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, ensuring there is space between each wing for air circulation. Do not overcrowd the pan.
  6. Bake for 25 minutes.
  7. Flip each wing over. Return the pan to the oven and bake for another 20 to 25 minutes, or until the skin is deeply golden brown and very crisp.
  8. Remove the wings from the oven. Toss immediately in your favorite sauce (like Buffalo or Honey Garlic) or serve dry with a side of dipping sauce.

Notes

  • Using aluminum-free baking powder often results in a cleaner taste.
  • For extra crispiness, you can briefly place the wings under the broiler for the last 1-2 minutes, watching closely to prevent burning.
  • If you plan to sauce the wings, toss them right before serving to maintain maximum crispness.

Nutrition

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