Description
These oven-baked Crispy Chicken Wings come out perfectly golden and crackly without the need for frying. Juicy on the inside and irresistibly crisp on the outside, they’re perfect for game day or any day.
Ingredients
Scale
- 2 pounds chicken wings, split and tips removed
- 1 tablespoon aluminum-free baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 1/2 teaspoon chili powder (optional)
Instructions
- Preheat oven to 425°F. Line a baking sheet with foil and place a wire rack on top.
- Pat wings dry thoroughly. In a bowl, toss wings with baking powder, salt, pepper, garlic powder, paprika, and chili powder if using.
- Drizzle with olive oil and toss again to coat evenly.
- Arrange wings on the rack in a single layer, not touching.
- Let wings sit at room temperature for 10 minutes while the oven finishes preheating.
- Bake for 20 minutes, flip, then bake another 20–25 minutes until golden and crispy.
- Let rest 5 minutes before serving. Toss in sauce if desired and serve with dips.
Notes
- Use aluminum-free baking powder to avoid bitter taste.
- For extra crispness, refrigerate wings uncovered overnight.
- Flip halfway through baking to ensure even browning.
- Use a wire rack to let heat circulate all around the wings.