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Ultra-Crispy Baked Chicken Wings (No Frying Needed)

A close-up of a pile of golden-brown, perfectly seasoned crispy baked chicken wings on a white plate.
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Make shatter-crisp chicken wings using only your oven. This simple method, featuring baking powder, delivers juicy meat and crunchy skin without the mess of deep frying.

Ingredients

Scale
  • 2 lbs chicken wings (flats and drumettes separated)
  • 1 tablespoon baking powder (aluminum-free recommended)
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • Optional: 2 tablespoons melted butter or hot sauce for tossing after baking

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a large baking sheet with aluminum foil for easy cleanup. Place a wire cooling rack on top of the prepared baking sheet.
  2. Pat the chicken wings completely dry using paper towels. This step is critical for crispiness.
  3. In a medium bowl, combine 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.
  5. Arrange the coated wings in a single layer on the wire rack. Do not let the wings touch each other; space them out for air circulation.
  6. Bake for 20 minutes.
  7. Flip each wing over. Reduce the oven temperature to 400 degrees Fahrenheit (200 degrees Celsius).
  8. Bake for an additional 20 to 25 minutes, or until the skin is deeply golden brown and very crisp.
  9. Remove the wings from the oven. If you are serving them plain, they are ready. If you want sauce, immediately toss the hot wings in your preferred sauce (like Buffalo or BBQ) in a clean bowl.
  10. Serve immediately with dipping sauces.

Notes

  • Using a wire rack allows air to circulate completely around the wings, which prevents the bottom from becoming soggy.
  • Baking powder reacts with the chicken skin at high heat, helping to dry out the skin and create a crisp texture. Do not substitute with baking soda.
  • For extra crunch after baking, you can briefly broil the wings for 1-2 minutes, watching closely to prevent burning.

Nutrition

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