You can achieve shatteringly crispy, juicy chicken wings in your oven without deep frying. This recipe uses a simple baking powder trick for the ultimate crunchy, game day snack.
Author:emilyharrison
Prep Time:10 min
Cook Time:45 min
Total Time:55 min
Yield:4 servings 1x
Category:Appetizer
Method:Baking
Cuisine:American
Diet:Low Fat
Ingredients
Scale
2 lbs chicken wings (flats and drumettes separated)
Preheat your oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with foil for easier cleanup, then place a wire cooling rack on top of the foil.
Pat the chicken wings completely dry using paper towels. This step is crucial for crispiness.
In a medium bowl, combine the baking powder, salt, pepper, garlic powder, and cayenne pepper.
Add the dried chicken wings to the bowl and toss thoroughly until every piece is evenly coated with the dry rub mixture.
Arrange the coated wings in a single layer on the wire rack. Do not let the wings touch each other; space them out for maximum air circulation.
Bake for 20 minutes at 425 degrees Fahrenheit.
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 very crisp.
Remove the wings from the oven. Toss immediately in your favorite sauce, like buffalo or BBQ, or serve with the dry rub as is.
Notes
For the best results, ensure you use aluminum-free baking powder, as the aluminum variety can sometimes leave a metallic taste.
If you want extra crispiness, you can broil the wings for the last 1 to 2 minutes, watching them closely to prevent burning.
If you plan to sauce the wings, toss them immediately after they come out of the oven so the sauce adheres well to the hot, crisp skin.
Serve these crunchy oven chicken wings with celery sticks and blue cheese dressing for a complete party snack.