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How to Make Truly Crispy Baked Chicken Wings Without Frying

A close-up of several golden brown, glazed, crispy baked chicken wings piled on a white plate.
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You can achieve shatteringly crisp baked chicken wings right in your oven. This recipe uses a simple technique to render fat and create that perfect crunch, making them a healthier alternative to deep-fried wings.

Ingredients

Scale
  • 2 lbs chicken wings, separated into flats and drumettes
  • 1 tablespoon baking powder (this is the secret for ultimate crunch)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Optional: Your favorite sauce for tossing after baking (e.g., Buffalo sauce, BBQ sauce)

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with aluminum foil for easy cleanup. Place a wire cooling rack on top of the foil-lined sheet. This setup allows air to circulate around the wings for maximum crispiness.
  2. Pat the chicken wings very dry using paper towels. Removing surface moisture is crucial for achieving that crispy baked chicken wings texture.
  3. In a large bowl, combine the baking powder, salt, pepper, garlic powder, and paprika. This is your dry rub.
  4. Add the dried chicken wings to the bowl. Toss them thoroughly until every piece is evenly coated with the seasoning mixture. The baking powder helps dry out the skin.
  5. Arrange the coated wings in a single layer on the wire rack. Do not let them touch each other; give them space to breathe.
  6. Bake for 20 minutes at 425 degrees Fahrenheit.
  7. 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 crispy.
  8. Remove the wings from the oven. If you are using sauce, place the hot wings in a clean bowl and toss immediately with your desired sauce until coated.
  9. Serve your crispy baked chicken wings right away with dipping sauces.

Notes

  • For extra crispy wings, you can broil them for the last 1-2 minutes after saucing, watching carefully to prevent burning.
  • If you want to make a large batch, bake in shifts or use two racks, rotating halfway through.
  • This method works well for creating a healthy dinner option that rivals deep-fried versions.

Nutrition

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