Description
These crispy baked chicken wings are golden brown, perfectly seasoned, and incredibly easy to make! No deep frying needed—just a simple baking technique that guarantees crispy skin every time. Perfect for game day, parties, or a delicious dinner.
Ingredients
Scale
- 2 lbs chicken wings, split into flats and drumettes
- 1 tbsp baking powder (aluminum-free)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1 tbsp olive oil
- Optional: 1/2 tsp cayenne pepper (for extra heat)
Instructions
- Preheat Oven & Prep Wings – Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Spray with nonstick cooking spray.
- Dry the Wings – Pat the chicken wings completely dry with paper towels. This is key to getting crispy skin.
- Coat with Seasoning – In a large bowl, toss the wings with baking powder, salt, pepper, garlic powder, onion powder, smoked paprika, and olive oil until evenly coated.
- Arrange on Rack – Place the wings in a single layer on the wire rack, leaving space between each piece.
- Bake & Flip – Bake for 40-45 minutes, flipping halfway through, until wings are golden and crispy.
- Serve – Let rest for 5 minutes before serving. Toss with your favorite sauce or serve as is!
Notes
- Why Baking Powder? It helps dry out the skin for maximum crispiness.
- For Extra Crispy Wings – Let the wings air-dry in the fridge for a few hours before baking.
- Dipping Sauces – Serve with ranch, blue cheese, honey mustard, or buffalo sauce.
Nutrition
- Calories: 320
- Sugar: 0g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 120mg