Crispy Baked Chicken Wings Recipe

Introduction

Crispy baked chicken wings are a delicious and healthier alternative to fried wings, delivering all the crunch and flavor you crave. This simple recipe uses baking powder to create an irresistibly crispy skin without deep frying. Perfect for game day or a tasty snack any time.

Ingredients

• 2-3 pounds chicken wings (drums and flats)
• 3 tablespoons cornstarch
• 1 tablespoon baking powder (aluminum-free)
• 2 teaspoons seasoning salt (or salt, black pepper, and/or garlic powder)
• Neutral oil spritz (avocado, vegetable, canola, or olive oil)

Instructions

1. Step 1: Preheat your oven to 425℉.
2. Step 2: Pat the chicken wings dry with paper towels until completely dry to ensure crispiness.
3. Step 3: In a large bowl, whisk together the cornstarch, baking powder, and seasoning salt.
4. Step 4: Add the wings to the bowl and toss or shake until they are evenly coated with the dry mixture.
5. Step 5: Line a baking sheet with aluminum foil and place a wire rack on top. Lightly spray the rack with oil, then arrange the wings on the rack so they do not touch each other. Spritz the exterior of the wings with more oil.
6. Step 6: Bake the wings for 35-40 minutes until golden and crispy. For extra crispiness, broil for 1-2 minutes at the end, watching them closely to avoid burning.
7. Step 7: Serve the wings plain or toss them in your favorite wing sauce for added flavor.

Tips & Variations

• Use aluminum-free baking powder to avoid any metallic taste and achieve better crispiness.
• For extra flavor, toss the wings in garlic powder and smoked paprika before coating.
• Try different wing sauces like buffalo, honey BBQ, or teriyaki for variety.
• Make sure the wings are completely dry before coating to help the coating stick and crisp.

Storage

Store leftover wings in an airtight container in the refrigerator for up to 3 days. To reheat and maintain crispiness, bake them in a preheated oven at 400℉ for 8-10 minutes rather than microwaving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen wings for this recipe?

Yes, but make sure to fully thaw and dry the wings before coating them to achieve the best crispiness.

Why do you use baking powder in the recipe?

Baking powder helps break down the proteins in the skin and encourages browning, resulting in extra crispy wings when baked.

Crispy Baked Chicken Wings Recipe

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4.4 from 97 reviews

Enjoy perfectly crispy baked chicken wings made with a simple coating of cornstarch and baking powder, baked to golden perfection in the oven. These wings deliver a crunchy exterior without frying, making for a delicious and easy appetizer or snack.

• Author: Sophie
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken Wings

• 2–3 pounds chicken wings (drums and flats)

Dry Coating

• 3 tablespoons cornstarch
• 1 tablespoon baking powder (aluminum-free)
• 2 teaspoons seasoning salt (or salt, black pepper, and/or garlic powder)

Additional

• Neutral oil spritz (avocado, vegetable, canola, or olive oil)

Instructions

1. Preheat the Oven: Set your oven to 425℉ (220℃) to ensure it’s hot enough for crisping the wings.
2. Dry the Wings: Pat the chicken wings thoroughly with paper towels to remove any moisture; this step is key to achieving crispiness.
3. Prepare the Coating: In a large mixing bowl, whisk together cornstarch, aluminum-free baking powder, and seasoning salt until evenly combined.
4. Coat the Wings: Add the dried wings to the bowl and toss or shake well until each piece is evenly coated with the dry mixture.
5. Arrange for Baking: Line a baking sheet with aluminum foil for easy cleanup, then place a wire rack on top. Lightly spray the rack with oil to prevent sticking, and arrange the wings on it so they do not touch each other. Spritz the wings’ exterior with a neutral oil for added crispness.
6. Bake the Wings: Bake in the preheated oven for 35-40 minutes until the skin is golden and crispy. For an extra crispy finish, place the wings under the broiler for 1-2 minutes at the end, watching closely to prevent burning.
7. Serve: Serve the crispy wings plain or toss in your favorite wing sauce for added flavor.

Notes

• Ensure wings are completely dry before coating to maximize crispiness.
• Use aluminum-free baking powder to avoid any metallic taste.
• Do not overcrowd the wings on the rack; spacing allows hot air to circulate and crisp the skin.
• Broil carefully at the end to avoid burning; watch the wings closely.
• You can customize seasoning salt with your preferred spices, such as smoked paprika or cayenne for heat.

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