Description
Hot, crackling skin and juicy meat — these crispy oven baked chicken wings deliver both without deep-frying, using baking powder for a perfect crispiness.
Ingredients
Scale
- 1.2 kg (2.6 lb) Chicken wings
- 14 g (1 tbsp) Baking powder
- 10 g (1.5 tsp) Salt
- 2 g (1/2 tsp) Black pepper
- 15 ml (1 tbsp) Neutral oil (grapeseed or vegetable)
- Optional spices: 2 g (1 tsp) Smoked paprika, 2 g (1 tsp) Garlic powder, 1/4 tsp Cayenne
- Optional sauce: Buffalo sauce, honey-garlic, or dry rub
Instructions
- Preheat the oven to 230°C (450°F). Line the baking sheet with foil and set a wire rack on the sheet.
- Dry the wings thoroughly with paper towels.
- In a large bowl, combine baking powder, salt, black pepper, and optional spices. Add the wings and oil, then toss until evenly coated.
- Arrange wings skin-side up on the rack in a single layer, leaving space between each wing.
- Bake at 230°C (450°F) for 20 minutes, rotating halfway through.
- Reduce the oven temperature to 190°C (375°F) and continue baking for 20-25 minutes, or until crispy and cooked through.
- Remove wings and let rest on the rack for 5 minutes. Toss in sauce if desired.
Notes
Pat wings very dry for maximum crispness. Avoid overcrowding in the pan.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4 wings
- Calories: 420
- Sugar: 0g
- Sodium: 760mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 140mg