Here’s a foolproof recipe for crispy, oven-baked chicken wings without deep frying:
Ingredients (4 servings)
- 2 lbs (900g) chicken wings, separated into flats and drumettes
- 1–2 tbsp baking powder (not baking soda) – helps make them crispy
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika (optional, for color)
- Your favorite sauce for tossing: buffalo, BBQ, teriyaki, or honey garlic
Instructions
- Preheat oven:
- 425°F (220°C).
- Line a baking sheet with foil and place a wire rack on top (helps wings crisp).
- Prepare wings:
- Pat chicken wings dry with paper towels (very important for crispiness).
- In a large bowl, toss wings with baking powder, salt, pepper, garlic powder, and paprika until evenly coated.
- Arrange on rack:
- Lay wings in a single layer on the wire rack.
- Make sure they aren’t touching—air circulation helps them crisp.
- Bake:
- Bake for 20 minutes.
- Flip wings and bake another 20–25 minutes until golden brown and crispy.
- Toss in sauce (optional):
- If using sauce, toss wings in a bowl with your favorite sauce right after baking.
- For extra sticky wings, broil for 2–3 minutes after tossing in sauce.
- Serve:
- Serve hot with celery sticks and ranch or blue cheese dressing if desired.
💡 Pro tips for extra-crispy wings:
- Pat them very dry before seasoning.
- Use a wire rack for airflow.
- Don’t overcrowd the pan.
If you want, I can also give a spicy garlic-parmesan version that’s baked in the oven and super addictive. It’s my personal favorite twist. Do you want that one?
