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Extra Crispy Baked Chicken Wings with Baking Powder

A pile of golden-brown, crispy baked chicken wings seasoned with spices, resting on a white plate.
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A reliable recipe for achieving extra crispy chicken wings using only an oven, relying on baking powder for a dry skin texture without deep frying.

Ingredients

Scale
  • 2 lbs chicken wings, separated into drumettes and flats
  • 1 tablespoon baking powder (not baking soda)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional)

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a baking sheet with aluminum foil and place a wire rack on top of the foil.
  2. Pat the chicken wings completely dry using paper towels. This step is crucial for crispiness.
  3. In a large bowl, combine the baking powder, salt, pepper, garlic powder, and cayenne pepper, if using.
  4. Add the dried chicken wings to the bowl. Toss thoroughly until every piece is lightly and evenly coated with the baking powder mixture.
  5. Arrange the coated wings in a single layer on the wire rack, ensuring there is space between each piece for air circulation.
  6. Bake for 20 minutes.
  7. Flip the wings over. Continue baking for another 20 to 25 minutes, or until the skin is deeply golden brown and very crispy.
  8. Remove from the oven. Toss immediately with your favorite sauce, such as Buffalo, Honey Garlic, or Lemon Pepper seasoning, before serving hot.

Notes

  • Use aluminum-free baking powder for the best results.
  • Do not skip drying the wings; moisture prevents crisping.
  • For an even crispier result, place the wings in the refrigerator uncovered for several hours or overnight after coating them, then bake from cold.
  • If you prefer a sauced wing, toss them immediately after they come out of the oven while they are still hot.

Nutrition

Find it online: https://whiskdaily.com/crispy-baked-chicken-wings-no-fry-recipe/