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Extra Crispy Baked Chicken Wings with Baking Powder

A close-up of a pile of golden brown, extra crispy chicken wings seasoned with spices, served on a white plate.
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Make extra crispy chicken wings in the oven without deep frying. This recipe uses baking powder for a dry skin texture perfect for game day.

Ingredients

Scale
  • 2 lbs chicken wings, separated into flats and drumettes
  • 1 tablespoon baking powder (not baking soda)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil and place a wire rack on top of the foil.
  2. Pat the chicken wings completely dry using paper towels. This step is crucial for crispiness.
  3. In a large bowl, combine the baking powder, salt, pepper, and garlic powder.
  4. Add the dried chicken wings to the bowl and toss them thoroughly until every piece is lightly and evenly coated with the baking powder mixture.
  5. Arrange the coated wings in a single layer on the wire rack, ensuring there is space between each piece for air circulation.
  6. Bake for 20 minutes.
  7. Flip the wings over.
  8. Bake for another 20 to 25 minutes, or until the wings are golden brown and very crispy.
  9. Remove from the oven and immediately toss with your favorite sauce, such as Buffalo or Honey Garlic, if desired. Serve hot.

Notes

  • Use aluminum-free baking powder for the best results.
  • For the crispiest skin, do not skip drying the wings thoroughly before coating.
  • If you prefer a sauceless wing, increase the salt and pepper slightly before baking.

Nutrition

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