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The Ultimate Crispy Baked Chicken Wings: Juicy Inside, Shatter-Crisp Outside

A pile of perfectly golden and crispy baked chicken wings stacked on a white plate.
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Learn the simple, no-fry technique to achieve truly crispy baked chicken wings every time. This recipe uses a baking powder secret to render the skin perfectly crunchy while keeping the meat juicy inside. It is a healthier alternative perfect for game day or an easy dinner.

Ingredients

Scale
  • 2 lbs chicken wings (flats and drumettes separated)
  • 1 tablespoon baking powder (aluminum-free preferred)
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • Cooking spray or oil for the rack

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Line a large baking sheet with foil for easy cleanup, then place a wire cooling rack on top of the sheet. Lightly spray the rack with cooking spray.
  2. Pat the chicken wings completely dry using paper towels. This step is crucial for crispiness. Remove any excess moisture from the skin.
  3. In a large bowl, whisk together the baking powder, salt, garlic powder, onion powder, black pepper, and paprika.
  4. Add the dried chicken wings to the bowl. Toss thoroughly until every piece is evenly coated with the dry mixture. The baking powder helps dry out the skin during baking.
  5. Arrange the coated wings in a single layer on the prepared wire rack. Do not let the wings touch each other; space them out for even air circulation.
  6. Bake for 20 minutes at 425 degrees Fahrenheit.
  7. Flip the wings over. Reduce the oven temperature to 400 degrees Fahrenheit and bake for another 20 to 25 minutes, or until the skin is deeply golden brown and shatter-crisp.
  8. Remove the wings from the oven. If you plan to toss them in sauce, do so immediately in a separate bowl. For dry-rub wings, serve as is.

Notes

  • For extra crispiness, you can briefly place the wings under the broiler for the last 1-2 minutes, watching constantly to prevent burning.
  • If you prefer saucy wings, toss them in your favorite Buffalo or BBQ sauce immediately after they come out of the oven. The residual heat will help the sauce adhere.
  • Using a wire rack allows air to circulate completely around the wings, preventing the bottoms from becoming soggy.

Nutrition

Find it online: https://cookingbymia.com/crispy-baked-chicken-wings/