Name: Crispy Oven-Baked Chicken Wings
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 24 wings
Cuisine: American
Ingredients: 2 pounds party chicken wings; 1 tbsp aluminum-free baking powder; 0.5 tsp Kosher salt; 0.5 tsp black pepper; 1 tsp garlic powder; 1 tsp onion powder; 0.5 tsp smoked paprika; 1 pinch cayenne pepper; neutral oil; sauce or dry rub

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Crispy Oven-Baked Chicken Wings

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Preheat the oven to 425°F (218°C). Line a sheet pan with parchment paper or tin foil. Then, place an oven-safe wire rack on the prepared sheet pan. Grease it generously with neutral oil or cooking spray so the wings don't stick.

Dry the wings super well with paper towels. You want them to be as dry as possible so the wings crisp up.

Place the wings in a large mixing bowl. Add the baking powder, salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne. Toss the wings with the dry rub until they are well-coated in the seasonings.

Place the wings skin-side up in a single layer on the wire rack. It's ok if they're touching a bit on the sides, they will shrink down as they bake!

Bake the wings for 25 minutes. Then, flip the wings and bake them for another 15-25 minutes until they are crispy on the outside and the internal temperature reaches 165°F (74°C) at the thickest part. If you want the skin to be extra crispy, feel free to broil the wings skin-side up for 2-4 minutes. Keep a close eye so they don't burn or dry out!

Remove the wings from the oven and let them rest for about 5 minutes to crisp up more. After the wings have crisped up for 5 minutes, serve them immediately or toss them with your favorite sauce or dry rub. Enjoy!

Nutrition

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Tips & Tricks (5)

Baking Powder is Your Secret Weapon 🧂
Aluminum-free baking powder creates an alkaline environment that promotes browning and crispiness; it's essential for achieving restaurant-quality texture without deep frying.
Pat Wings Completely Dry 💧
Use paper towels to thoroughly remove all surface moisture from wings before seasoning; this eliminates steam that prevents crisping and ensures a golden, crunchy exterior.
Elevate on a Wire Rack 📍
Always use a wire rack elevated above the baking sheet to allow hot air circulation underneath the wings, preventing soggy bottoms and ensuring even, all-around crispiness.
Build Layers of Spice 🌶️
Mix your dry seasonings (cayenne, smoked paprika, garlic powder, onion powder) together first, then season wings twice—lightly before the baking powder coating and again after baking for intensified flavor.
Time Your Sauce Application Perfectly ⏱️
Add sauce or glaze in the last 2-3 minutes of baking rather than before; this prevents sogginess while allowing the coating to caramelize and adhere to the crispy wings.