Description
Achieve restaurant-quality crunch with this simple oven-baked chicken wing recipe. Using a baking powder trick and a fridge-drying step, these wings are crispy, juicy, and require only five pantry staples.
Ingredients
Scale
- 2 to 3 pounds chicken wings
- 1 tablespoon baking powder (aluminum-free)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
Instructions
- Pat chicken wings completely dry with paper towels to remove surface moisture.
- In a large mixing bowl, combine baking powder, garlic powder, onion powder, salt, and black pepper.
- Toss the dry wings in the seasoning mixture until evenly coated.
- Place coated wings on a wire rack set over a baking sheet, ensuring they are not touching.
- Refrigerate uncovered for at least 4 hours or overnight to dry the skin.
- Preheat oven to 425°F (220°C).
- Bake wings for 25 minutes, then flip each wing over.
- Continue baking for another 20 to 25 minutes until skin is golden brown and internal temperature reaches 165°F (74°C).
- Let wings rest for 5 minutes before serving.
- Toss with sauce immediately before serving if desired, or serve with dipping sauces.
Notes
Ensure wings are completely dry before seasoning. Do not skip the refrigeration step as it is crucial for crispiness. Avoid overcrowding the pan to prevent steaming. If using convection, reduce temperature by 25°F. Reheat leftovers in an oven or air fryer to restore crunch.
- Prep Time: 10 minutes
- Cook Time: 45-50 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: Approximately 1/4 of
- Calories: 200
- Sodium: 350
- Fat: 12
- Saturated Fat: 3.5
- Carbohydrates: 1
- Protein: 15
Keywords: crispy chicken wings, baked wings, air fryer hack, game day food, easy appetizer, gluten-free wings, healthy fried chicken alternative