Oven-Baked Crispy Chicken Wings
These Crispy Oven-Baked Chicken Wings are golden, flavorful, and perfectly crunchy without frying. They work great as a base chicken wing recipe to build on with additional rubs and sauces.
Equipment
- Baking Sheet
- Wire rack (optional, but helps with crispiness)
- Parchment paper or foil
- Large and small mixing bowl
- Tongs
- Meat Thermometer
Ingredients
- 2 lbs chicken wings split into flats and drumettes
- 1 tablespoon baking powder aluminum-free preferred
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- Cooking spray or a drizzle of oil for the wire rack
Instructions
- Pat wings completely dry with paper towels; you want zero surface moisture.
- Place wings in a large bowl and then put in the refrigerator uncovered for 30 minutes.
- Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Set aside.
- In a small bowl, combine baking powder, salt, pepper, garlic powder, and paprika.
- Sprinkle over wings and toss to evenly coat.
- Lightly grease the rack with cooking spray.
- Arrange wings in a single layer (no overlapping).
- Bake at 425°F (220°C) for 20 minutes. Flip the wings over and bake for another 15 to 20 minutes, until the internal temperature reaches at least 165°F. Bake longer if needed. Oven temperatures vary.
- Let wings sit 5 minutes before saucing or serving.
- Serve the wings as is with a side of ranch or toss in your favorite sauce, like buffalo, lemon pepper butter, or honey garlic.
