Ingredients
- 2 pounds chicken wings (drums and flats), patted dry
- 1 tablespoon baking powder (aluminum-free, not baking soda)
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika (smoked or sweet)
- Optional: ½ teaspoon onion powder, ¼ teaspoon cayenne pepper, or ½ teaspoon dried herbs (thyme, oregano)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.
- Thoroughly pat the wings dry with paper towels to help them crisp.
- In a large bowl, toss the wings with baking powder, salt, pepper, garlic powder, paprika, and any optional spices until evenly coated.
- Arrange the wings in a single layer on the rack, spacing them apart for air circulation.
- Bake for 25 minutes, then flip each wing and bake for another 20–25 minutes until golden and crispy.
- If desired, toss hot wings in warmed sauce (buffalo, BBQ, honey-garlic, etc.) before serving.
- Serve immediately with dipping sauces and veggies if desired.
Notes
- Ensure wings are very dry for the crispiest texture.
- Use a rack to promote air flow and even crisping.
- Baking powder is key to that crispy skin—don’t substitute baking soda.
- Customize seasonings or sauces to suit your taste.
- Prep Time: 10 minutes
- Cook Time: 45–50 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 4 wings
- Calories: 280
- Sugar: 0g
- Sodium: 450mg
- Fat: 19g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 24g
- Cholesterol: 90mg
