chicken wings recipe
Craving crispy chicken wings without the hassle of deep frying? This oven-baked chicken wings recipe delivers golden, crunchy wings with minimal effort using a simple seasoning blend and a secret ingredient—baking powder—for the perfect crisp.
Equipment
- Wire Rack
- Baking Sheet
- Mixing Bowl
- Measuring Spoons
Ingredients
Chicken Wings
- 3 lbs chicken wings drums and flats, not whole
Seasoning
- 3 tablespoons olive oil
- 1 tablespoon baking powder not baking soda
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons sea salt
- 1 teaspoon black pepper
Instructions
- Preheat your oven to 425°F (218°C) and position the rack in the upper-middle slot.
- Place an oven-safe wire rack on a rimmed baking sheet to allow air to circulate around the wings for even cooking.
- In a small bowl, mix baking powder, smoked paprika, garlic powder, onion powder, sea salt, and black pepper.
- Pat the chicken wings dry with paper towels to remove moisture, which helps the skin crisp up.
- In a large mixing bowl, toss the wings with olive oil until evenly coated.
- Sprinkle the seasoning mixture over the wings and toss until each piece is well-coated.
- Arrange the wings on the wire rack in a single layer, making sure they don’t touch each other.
- Bake for 35–40 minutes, flipping halfway through. The wings are done when golden brown, crispy, and the internal temperature reaches 165°F (74°C).
Notes
Dry the wings thoroughly for extra crispiness. Make sure to use baking powder, not baking soda. Don’t overcrowd the pan—air circulation is key!