Description

Achieve restaurant-quality, shattering crunch with these baked chicken wings using a simple baking powder trick. This healthier alternative to deep frying requires minimal prep and delivers addictive texture without the guilt.

Ingredients

Scale

2 to 3 pounds chicken wings (drumettes and wingettes)
1 tablespoon aluminum-free baking powder
1 teaspoon kosher salt
Freshly cracked black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
Cayenne pepper (optional, for heat)
Optional: Buffalo sauce, honey garlic, or BBQ sauce for tossing

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.
Pat chicken wings thoroughly dry with paper towels until no moisture remains.
In a large bowl, whisk together baking powder, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper.
Add dried wings to the bowl and toss vigorously until evenly coated in a thin layer of seasoning.
Place coated wings on the wire rack, ensuring they are not touching. Refrigerate uncovered for at least 1 hour (up to 24 hours) to air-dry the skin.
Bake in the preheated oven for 40-45 minutes, flipping wings halfway through at the 20-minute mark.
Wings are done when skin is deep golden brown and crispy, and internal temperature reaches 165°F (74°C).
Serve immediately, tossing with sauce if desired, just before eating to maintain crispiness.

Notes

The key to crispy wings is drying the skin. Use a wire rack to allow air circulation. Do not overcrowd the pan. If using frozen wings, ensure they are completely thawed and patted dry. Baking powder (not soda) is essential for the chemical reaction that crisps the skin.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Appetizer
Cuisine: American

Nutrition

Serving Size: 3-4 wings per servin
Calories: 175
Sodium: 350
Fat: 12
Saturated Fat: 3.5
Carbohydrates: 1
Protein: 17

Keywords: baked chicken wings, crispy wings, game day food, healthy chicken wings, air fryer wings, gluten-free appetizer