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Extra Crispy Baked Chicken Wings: The No-Fry Game Day Secret

A close-up of a pile of perfectly cooked, seasoned chicken wings on a white plate.
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You need perfectly crispy chicken wings without the deep fryer mess. Clara and Leo share their best oven-baked technique using baking powder to achieve shatteringly crisp skin and juicy meat, perfect for your next game day or party.

Ingredients

Scale
  • 2 lbs chicken wing sections (flats and drumettes)
  • 1 tablespoon baking powder (aluminum-free preferred)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 cup your favorite wing sauce (e.g., Buffalo, Honey Garlic, or Ranch seasoning mix)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large, rimmed baking sheet with foil for easy cleanup, then place a wire cooling rack on top of the foil.
  2. Pat the chicken wings completely dry using paper towels. This step is crucial for crispiness.
  3. In a large bowl, whisk together the baking powder, salt, pepper, and garlic powder.
  4. Add the dried chicken wings to the bowl. Toss them 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 there is space between each wing for air circulation. Do not overcrowd the pan.
  6. Bake for 25 minutes.
  7. Flip each wing 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 crisp.
  8. Remove the wings from the oven. Immediately place the hot, crispy wings into a clean bowl.
  9. Toss the wings with your chosen sauce or dry rub until they are fully coated.
  10. Serve your extra crispy baked chicken wings right away for the best texture.

Notes

  • The baking powder reacts with the chicken skin during baking, helping to dry out the surface and create that sought-after crunch without frying.
  • For the juiciest inside, do not skip drying the wings thoroughly before seasoning.
  • If you prefer a saucier wing, toss them in the sauce right before serving. For a slightly set glaze, toss them 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://tastytribune.com/extra-crispy-baked-chicken-wings-recipe/