Description
These Crispy Baked Chicken Wings offer a healthier alternative to fried wings without sacrificing flavor or crunch. Coated in a blend of baking powder and spices, then baked to golden perfection on a wire rack, they come out irresistibly crispy every time. Perfect as an appetizer or game day snack, these wings are easy to prepare and customizable with your favorite sauces.
Ingredients
Scale
Chicken Wings
- 2 lbs chicken wings, separated into flats and drumettes
Seasoning
- 1 tablespoon baking powder (aluminum-free)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
Other
- Cooking spray or oil for greasing
Instructions
- Preheat Oven: Preheat the oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Lightly grease the rack with cooking spray or oil to prevent sticking.
- Prepare Wings: Pat the chicken wings very dry using paper towels. This step is crucial for achieving a crispy texture.
- Coat Wings: In a large bowl, toss the wings with baking powder, salt, black pepper, garlic powder, paprika, and cayenne pepper until they are evenly coated with the seasoning mixture.
- Arrange Wings: Place the coated wings in a single layer on the prepared wire rack, ensuring that they do not touch each other for proper air circulation during baking.
- Bake: Bake the wings for 40 to 50 minutes, flipping them halfway through the cooking time. Bake until the skin is crispy and golden brown.
- Rest & Serve: Remove wings from the oven and let them rest for 5 minutes. Serve plain or toss in your favorite wing sauce.
Notes
- For even crispier wings, refrigerate the coated wings uncovered for several hours or overnight before baking.
- Avoid overcrowding the baking rack to ensure proper air circulation and maximize crispiness.
