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The Ultimate Crispy Baked Chicken Wings: No-Fry Crunch

A close-up pile of golden brown, seasoned, crispy baked chicken wings on a white plate.
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Follow this method using baking powder to achieve shatteringly crispy chicken wings in the oven without deep frying.

Ingredients

Scale
  • 2 lbs chicken wings, separated into flats and drumettes
  • 1 tablespoon baking powder (aluminum-free preferred)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 tablespoon olive oil

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit (220 Celsius). Line a large baking sheet with aluminum foil and place a wire rack on top of the foil.
  2. Pat the chicken wings completely dry using paper towels. This step is critical for crispiness.
  3. In a large bowl, combine the baking powder, salt, pepper, garlic powder, and cayenne pepper.
  4. Add the dried wings to the bowl and toss thoroughly until every piece is evenly coated with the dry mixture.
  5. Arrange the coated wings in a single layer on the wire rack, ensuring there is space between each piece for air circulation.
  6. Bake for 25 minutes.
  7. Flip the wings over. Increase the oven temperature to 450 degrees Fahrenheit (230 Celsius).
  8. Bake for another 20 to 25 minutes, or until the wings are deep golden brown and very crispy.
  9. Remove wings from the oven. Toss immediately with your preferred sauce (like buffalo or BBQ) if desired, or serve dry with a dipping sauce.

Notes

  • Do not skip drying the wings thoroughly; moisture prevents crisping.
  • Use a wire rack so air circulates underneath the wings, promoting even cooking and crisping on all sides.
  • If you want extra sauce adherence, toss the wings in sauce and return them to the oven under the broiler for 1-2 minutes, watching closely to prevent burning.

Nutrition

Find it online: https://recipesfleet.com/crispy-baked-chicken-wings-recipe/