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Ultimate Extra Crispy Baked Chicken Wings

A close-up of several golden-brown, crispy baked chicken wings piled on a white plate.
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Make incredibly crispy, juicy chicken wings in your oven without deep frying, using baking powder for the best texture.

Ingredients

Scale
  • 3 lbs chicken wings, separated into flats and drumettes
  • 1 tablespoon baking powder (aluminum-free preferred)
  • 1 teaspoon 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 (220 degrees Celsius). Line a large baking sheet with aluminum foil for easy cleanup, and place a wire rack on top of the foil.
  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, pepper, garlic powder, and cayenne pepper.
  4. Add the dried chicken wings to the bowl and toss thoroughly until every piece is evenly coated with the baking powder mixture.
  5. Arrange the coated wings in a single layer on the wire rack, ensuring there is space between each wing for air circulation.
  6. Bake for 20 minutes.
  7. Flip the wings over. Reduce the oven temperature to 400 degrees Fahrenheit (200 degrees Celsius).
  8. Bake for another 20 to 25 minutes, or until the wings are deeply golden brown and very crispy.
  9. Remove from the oven and serve immediately with your favorite sauce or dry rub.

Notes

  • Do not skip drying the wings thoroughly; excess moisture prevents crisping.
  • Use a wire rack to allow heat to circulate around the entire wing, preventing soggy bottoms.
  • If you plan to toss the wings in sauce, do so immediately after removing them from the oven and serve right away to maintain maximum crunch.

Nutrition

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