These baked chicken wings are a healthier alternative to frying, but still deliver crispy skin and juicy meat. You can customize the flavor with your favorite seasonings and sauces.
Ingredients:
- 2 lbs chicken wings (about 10-12 wings)
- 1 tablespoon baking powder (aluminum-free, for crispy skin)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- (Optional) 1/2 teaspoon paprika, cayenne pepper, or other spices of your choice.
- (Optional) Sauce of your choice (e.g., buffalo, BBQ, honey garlic)
Instructions:
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prepare Wings: Pat the chicken wings dry with paper towels. This is crucial for crispy skin.
- Combine Dry Ingredients: In a large bowl, combine the baking powder, salt, pepper, garlic powder, onion powder, and any other spices you’re using.
- Coat Wings: Add the chicken wings to the bowl and toss them thoroughly with the dry mixture, ensuring each wing is evenly coated.
- Arrange Wings: Line a baking sheet with parchment paper or foil. Arrange the chicken wings in a single layer on the baking sheet, leaving some space between them. This allows for even cooking and crisping.
- Bake: Bake for 40-50 minutes, or until the wings are golden brown and crispy, and the internal temperature reaches 165°F (74°C). Flip the wings halfway through the baking time for even crispness.
- Sauce (Optional): If using a sauce, remove the wings from the oven and place them in a clean bowl. Pour the sauce over the wings and toss to coat.
- Broil (Optional for extra crisp): after saucing, you can place the sauced wings back onto the baking sheet, and broil them for 2-3 minutes to allow the sauce to caramelize, and the skin to crisp up even more. Watch them carefully to prevent burning.
- Serve: Serve the wings immediately, with your favorite dipping sauces and sides.