Oh yes—crispy baked chicken wings that are golden, crunchy, and totally satisfying without deep-frying 🍗✨
Here’s a foolproof method:
Crispy Baked Chicken Wings
Ingredients
-
2 lbs chicken wings, separated into drumettes and flats
-
1–2 tsp baking powder (not baking soda!)
-
1 tsp salt
-
½ tsp black pepper
-
½ tsp garlic powder (optional)
-
½ tsp paprika or smoked paprika (optional, for color & flavor)
-
Cooking spray or a little oil
Instructions
-
Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. The rack allows air to circulate and crisp up the wings.
-
Dry the wings thoroughly with paper towels. Moisture = soggy wings.
-
Coat the wings: In a large bowl, toss wings with baking powder, salt, pepper, and optional spices. Make sure each wing is lightly coated.
-
Arrange on the rack: Place wings in a single layer with space between them.
-
Bake:
-
First 30 minutes: skin-side down
-
Flip and bake another 20–25 minutes until crispy and golden brown
-
-
Optional finishing touches:
-
Toss in buffalo sauce, BBQ sauce, honey-garlic, or lemon-pepper after baking
-
Broil 1–2 minutes at the end for extra crispiness
-
Pro Tips for Maximum Crisp
-
Baking powder is key: It raises the pH of the skin, making it extra crispy.
-
Don’t cover or overcrowd: Crowding traps steam, making wings soggy.
-
Use a rack: Keeps wings from sitting in their own juices.
If you want, I can give you a few irresistible flavor variations—like sticky honey-Sriracha or garlic Parmesan—that take these crispy wings to restaurant-level deliciousness