These oven-baked chicken wings come out golden and crisp on the outside while staying juicy inside. A simple seasoning blend adds plenty of flavor, and a final toss in your favorite sauce makes them easy to customize.
Prep time: 15 minutes
Cook time: 45–55 minutes
Serves: 4
Ingredients
- 2 lb (900 g) chicken wings, split at the joints, tips removed
- 1 tablespoon baking powder (not baking soda)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon onion powder
- Optional: ½ cup of your favorite wing sauce
Instructions
- Heat the oven. Preheat to 425°F (220°C). Line a baking sheet with foil and set a lightly greased wire rack on top.
- Dry the wings. Pat the wings thoroughly dry with paper towels. Removing surface moisture helps them crisp.
- Season. In a large bowl, mix the baking powder, salt, pepper, garlic powder, paprika, and onion powder. Add the wings and toss until evenly coated.
- Arrange on the rack. Place the wings in a single layer with a little space between each piece.
- Bake until crisp. Roast for 45–55 minutes, turning halfway through, until browned and crisp. Check that the thickest part reaches 165°F (74°C) without touching bone.
- Sauce and serve. Serve as they are, or toss with your favorite sauce just before serving.
Tips for Crispy Wings
- Use baking powder, not baking soda; baking soda can leave an unpleasant taste.
- Dry the wings well and avoid crowding the pan.
- For extra crispness, leave the seasoned wings uncovered in the refrigerator for a few hours before baking.
- If saucing the wings, add the sauce at the end so the skin stays crispier.