Easy Baked Chicken Wings Times
These easy baked chicken wings turn out ultra-crispy without frying thanks to a light baking powder coating. Toss them in your favorite sauce or enjoy them simply seasoned right off the pan.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 2 pounds chicken wings patted dry; flats and drums separated
- 3 teaspoons baking powder aluminum-free
- 1 teaspoons kosher salt
- 0.5 teaspoons black pepper freshly ground
- 1 teaspoons garlic powder
- 1 teaspoons paprika
- 0.25 teaspoons cayenne pepper optional, for heat
- 1 tablespoons vegetable oil or olive oil
- 0.5 cups hot sauce optional, for tossing
- 2 tablespoons unsalted butter optional, melted
- 1 tablespoons honey optional
Instructions
Preparation Steps
- Preheat the oven to 425°F. Line a rimmed baking sheet with foil and set a wire rack on top. Lightly grease the rack.
- Pat the wings very dry with paper towels. In a large bowl, toss wings with oil.
- In a small bowl, mix baking powder, salt, black pepper, garlic powder, paprika, and cayenne. Sprinkle over wings and toss until evenly coated.
- Arrange wings on the rack skin-side up with space between pieces.
- Bake for 45 minutes, rotating the pan halfway through. For extra crisp skin, broil on high for 2 to 3 minutes at the end, watching closely.
- Optional sauce: Stir hot sauce, melted butter, and honey in a large bowl. Add hot wings and toss to coat. Rest 2 minutes and serve.
Notes
Drying the wings thoroughly and using aluminum-free baking powder are key to a shatteringly crisp skin. If using table salt instead of kosher, reduce the amount slightly. Toss in sauce just before serving to keep the skin crisp.