Crispy Baked Chicken Wings
Michelle
Ultra-crispy baked chicken wings made in the oven with a simple seasoning mix perfect for parties, game day, or a quick family dinner.
Prep Time 10 minutes mins
Cook Time 55 minutes mins
Total Time 1 hour hr 5 minutes mins
- Chicken wings about 2 kg / 4.5 lb, split drumettes and flats
- Baking powder aluminum-free, 2 tablespoons
- Salt 1 ½ teaspoons
- Black pepper 1 teaspoon
- Garlic powder 1 ½ teaspoons
- Paprika 1 ½ teaspoons
- Olive oil optional, 1 tablespoon
Pat the wings dry: Use paper towels to thoroughly pat the chicken wings dry. The drier they are, the crispier they’ll bake.
Preheat the oven and set up the tray: Preheat oven to 220°C (425°F). Place a wire rack inside a baking tray so air can circulate under the wings.
Season the wings: In a large mixing bowl, combine baking powder, salt, pepper, garlic powder, and paprika. Add wings (and olive oil if using) and toss until evenly coated.
Arrange on the rack: Lay wings in a single layer on the wire rack with a little space between each one (this helps them crisp instead of steam).
Bake until crispy: Bake for 45–55 minutes, flipping the wings halfway through. They’re done when the skin is deeply golden and crisp.
Check doneness (optional but recommended): If using a thermometer, aim for at least 74°C (165°F) in the thickest part.
Serve immediately: Wings are crispiest right out of the oven. Add your favorite sauce or keep them dry-rub style.
- For extra crispy wings, pat dry thoroughly and let the seasoned wings rest uncovered in the fridge for a few hours or overnight.
- Use aluminum-free baking powder for the best flavor.
- Don’t overcrowd the rack airflow is key.
Keyword Crispy Baked Chicken Wings