Extra Crispy Baked Chicken Wings
Oven-baked chicken wings that turn out extra crispy using a simple low-and-high heat method.
Ingredients
- 2 pounds chicken wings split and tips removed
- 1 tablespoon aluminum-free baking powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
Instructions
- Preheat oven to 250°F.
- Line a baking sheet with foil and place a wire rack on top. Spray rack lightly with oil.
- Pat chicken wings completely dry with paper towels.
- Place wings in a large bowl and toss with baking powder, salt, black pepper, garlic powder, and paprika until evenly coated.
- Arrange wings skin-side up on the rack, leaving space between each wing.
- Bake at 250°F for 30 minutes to render fat from the skin.
- Increase oven temperature to 425°F and continue baking for 40–45 minutes, until wings are golden brown and very crispy.
- Remove from oven and rest for 5 minutes before serving.
- Serve plain or toss lightly with your favorite wing sauce.
Notes
Use aluminum-free baking powder only.
Drying the wings thoroughly is essential for crisp skin.
Do not overcrowd the rack or wings will steam instead of crisp.
Drying the wings thoroughly is essential for crisp skin.
Do not overcrowd the rack or wings will steam instead of crisp.