Crispy Baked Chicken Wings Recipe

Crispy Baked Chicken Wings Recipe

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These baked chicken wings are a healthier alternative to fried wings, but still deliver incredibly crispy skin and juicy meat. You can customize the seasoning to your liking.  

Ingredients:

  • 2 lbs chicken wings (about 10-12 wings), separated into drumettes and wingettes
  • 1 tablespoon baking powder (aluminum-free, for crispiness)  
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon paprika (optional, for color)  
  • Optional: Your favorite sauce (BBQ, buffalo, teriyaki, etc.)

Instructions:

  1. Prepare the Wings:
    • Preheat your oven to 400°F (200°C).
    • Line a baking sheet with parchment paper or aluminum foil.
    • Pat the chicken wings dry with paper towels. This is crucial for achieving crispy skin.
  2. Season the Wings:
    • In a large bowl, combine the baking powder, salt, pepper, garlic powder, onion powder, and paprika (if using).
    • Add the chicken wings to the bowl and toss thoroughly to coat them evenly with the seasoning mixture.
  3. Arrange on Baking Sheet:
    • Arrange the chicken wings in a single layer on the prepared baking sheet, ensuring they are not overcrowded. Overcrowding will cause the wings to steam rather than crisp.
  4. Bake:
    • Bake for 40-50 minutes, or until the wings are golden brown and crispy. Flip the wings halfway through the baking time to ensure even cooking and crisping.
    • The internal temperature of the chicken should reach 165°F (74°C).  
  5. Sauce (Optional):
    • If you want to sauce your wings, remove them from the oven and place them in a clean bowl.
    • Pour your favorite sauce over the wings and toss to coat.
    • If you want to carmelize the sauce, place the sauced wings back onto the baking sheet and bake for an additional 5-10 minutes.
  6. Serve:
    • Serve the crispy baked chicken wings immediately.

Tips for Extra Crispy Wings:

  • Aluminum-free baking powder: This is essential for the chemical reaction that creates crispy skin.
  • Dry wings: ensuring the wings are very dry before seasoning is very important.
  • Single layer: Do not overcrowd the pan.
  • Higher temperature: 400F is a good temperature for crisping the skin.
  • Elevated rack: if you have a wire rack that fits inside of your baking sheet, this will allow the hot air to circulate all around the wings.

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