Description
Crispy and juicy oven-baked chicken wings that are perfectly seasoned and cooked to golden perfection without the need for frying. This healthier version of classic wings delivers maximum flavor with minimal effort, making it an ideal appetizer or game day snack.
Ingredients
Wings
- 2 pounds chicken wings, separated at the joints and tips removed
- 1 tablespoon baking powder (not baking soda)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
Sauce (Optional)
- 1/4 cup hot sauce (such as Frank’s RedHot)
- 2 tablespoons unsalted butter, melted
- 1 teaspoon honey or sugar (optional)
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) and line a baking sheet with aluminum foil. Place a wire rack on top to allow air circulation around the wings for extra crispiness.
- Prepare the wings: Pat the chicken wings dry thoroughly with paper towels. This step is crucial to getting a crispy skin.
- Coat wings with baking powder and seasonings: In a large bowl, combine the baking powder, salt, pepper, garlic powder, and smoked paprika. Toss the wings in this mixture until they are evenly coated.
- Arrange wings on the rack: Place the wings in a single layer on the wire rack ensuring they are not touching. This allows heat to circulate and promotes even cooking.
- Bake the wings: Bake in the preheated oven for 35-45 minutes, flipping the wings halfway through the cooking time. The wings should be golden brown, crispy, and reach an internal temperature of 165°F (74°C).
- Prepare the sauce (optional): While the wings bake, mix the hot sauce, melted butter, and honey until well combined.
- Toss wings in sauce: After baking, transfer the wings to a large bowl and pour the sauce over them. Toss well to coat each wing evenly.
- Serve: Serve immediately with celery sticks and blue cheese or ranch dressing on the side.
Notes
- Using baking powder (not baking soda) helps create a crispy skin by drawing moisture out of the wings during baking.
- Make sure to dry wings thoroughly before coating for best crispiness.
- For extra heat, increase the amount of hot sauce or add cayenne pepper to the seasoning mix.
- Wings can be cooked plain and sauced later to accommodate different preferences.
- Leftover wings can be reheated in a hot oven or air fryer to maintain crispness.
