Make Crispy Oven-Baked Chicken Wings

The secret to crispy wings without frying: dry the skin, use baking powder (NOT baking soda), and start at lower heat.

Ingredients (serves 3-4)

• 2 lbs chicken wings (drumettes and flats separated)
• 1½ tablespoons baking powder (aluminum-free)
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon paprika (optional for color)

Method

1. Dry thoroughly: Pat wings with paper towels until completely dry. Moisture = steaming = soggy skin. Let sit uncovered in fridge 1-8 hours if possible (not required but helps).
2. Coat: Toss wings in a bowl with baking powder, salt, pepper, garlic powder. Baking powder raises pH and breaks down proteins, making skin crispier. Make sure every wing is coated.
3. Arrange: Place on a wire rack set over a baking sheet, skin side up, with space between each wing. The rack lets hot air circulate underneath.
4. Bake: 250°F for 30 minutes (renders fat slowly), then 425°F for 40-50 minutes, flipping halfway. Wings are done when golden brown and internal temp hits 165°F.
5. Sauce (optional): Toss in buffalo sauce, BBQ, or honey garlic immediately after pulling from oven. Serve within 10 minutes for maximum crunch.

Common Mistakes

• Using baking soda instead of baking powder — this makes wings taste soapy
• Skipping the wire rack — wings steam on the bottom and get soggy
• Overcrowding the pan — wings need airflow to crisp
• Not drying the wings — wet skin = steam trap

Pro tip: For restaurant-level crunch, after the final bake, turn on the broiler for 2-3 minutes while watching closely. The high heat caramelizes the skin one last time. Also, letting wings rest 5 minutes after baking lets the crust set — tossing in sauce immediately can soften it.