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Extra Crispy Baked Chicken Wings Using Baking Powder

A close-up photo of a pile of crispy, golden-brown seasoned chicken wings served on a white plate.
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Make truly crispy baked chicken wings in your oven that rival fried versions. This recipe uses a simple baking powder technique to achieve golden, crunchy skin and juicy meat without deep frying. Perfect for game day or party appetizers.

Ingredients

Scale
  • 3 lbs chicken wings (flats and drumettes separated)
  • 1 tablespoon baking powder (aluminum-free recommended)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 tablespoons melted butter (for tossing after baking)
  • Your favorite sauce (e.g., Buffalo, Honey Garlic, or BBQ)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with aluminum foil and place a wire rack on top of the foil. This setup allows air to circulate for maximum crispiness.
  2. Pat the chicken wings completely dry using paper towels. Removing surface moisture is key to achieving crispy skin.
  3. In a large bowl, combine the baking powder, kosher salt, black pepper, garlic powder, and cayenne pepper. This is your dry rub.
  4. Add the dried chicken wings to the bowl and toss thoroughly until every piece is evenly coated with the baking powder mixture.
  5. Arrange the coated wings in a single layer on the wire rack. Do not let the wings touch each other.
  6. Bake for 20 minutes.
  7. Flip each wing over. Return the pan to the oven and bake for another 20 to 25 minutes, or until the skin is deeply golden brown and very crisp.
  8. Remove the wings from the oven. Immediately place them in a clean bowl. Drizzle with melted butter and toss to coat lightly.
  9. If you prefer sauced wings, toss them in your chosen sauce now. For extra crispiness, return the sauced wings to the oven under the broiler for 1 to 2 minutes, watching closely to prevent burning.
  10. Serve immediately with celery sticks and blue cheese dressing.

Notes

  • Using aluminum-free baking powder helps prevent a metallic taste in your final product.
  • Ensure the wings are completely dry before seasoning; moisture prevents crisping.
  • For the juiciest wings, do not skip the wire rack; it allows fat to drip away and air to crisp the bottom side.
  • If you are making Honey BBQ Wings, toss the wings in the sauce only after they are fully cooked and crispy, then broil briefly to set the glaze.

Nutrition

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