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Extra Crispy Baked Chicken Wings (No Fry Technique)

A close-up of perfectly cooked, crispy chicken wings piled on a white plate, showing the juicy interior of one wing.
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Learn the simple baking powder trick to get shatteringly crispy chicken wings without deep frying. These wings are juicy inside, perfect for game day, or any party appetizer.

Ingredients

Scale
  • 3 lbs chicken wings (flats and drumettes separated)
  • 1 tablespoon baking powder (aluminum-free preferred)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 cup Buffalo wing sauce (or your favorite sauce like Honey Garlic or Lemon Pepper)
  • 2 tablespoons unsalted butter, melted (optional, for sauce)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with foil and place a wire cooling rack on top of the foil. This setup allows air to circulate for crispier results.
  2. Pat the chicken wings completely dry using paper towels. This step is crucial for crispiness.
  3. In a large bowl, combine the baking powder, salt, pepper, and garlic powder.
  4. Add the dried chicken wings to the bowl and toss thoroughly until every piece is evenly coated with the baking powder mixture.
  5. Arrange the coated wings in a single layer on the wire rack, ensuring they do not touch.
  6. Bake for 25 minutes.
  7. Flip the wings over. Reduce the oven temperature to 400°F (200°C) and bake for another 20 to 25 minutes, or until the skin is deeply golden brown and very crispy.
  8. While the wings finish baking, prepare your sauce. In a small bowl, whisk together the Buffalo sauce and melted butter (if using).
  9. Remove the crispy wings from the oven and immediately transfer them to a clean, large bowl.
  10. Pour the sauce over the hot wings and toss gently until they are fully coated.
  11. Serve your extra crispy baked chicken wings immediately as a crowd pleaser appetizer or quick dinner.

Notes

  • Do not skip drying the wings; moisture prevents crisping.
  • Use aluminum-free baking powder; regular baking powder can sometimes leave a metallic taste.
  • For Lemon Pepper wings, toss the baked wings in a mixture of melted butter and lemon pepper seasoning instead of Buffalo sauce.
  • If you prefer Honey Garlic, toss the baked wings in a mixture of honey, soy sauce, garlic, and a splash of water until thickened.

Nutrition

Find it online: https://recipesfleet.com/extra-crispy-baked-chicken-wings-no-fry/