Crispy Baked Chicken Wings: Easy & Healthier Recipe
Get perfectly crispy, flavorful baked chicken wings without the grease! This easy recipe uses simple tricks for healthier, oven-baked perfection. Great for game day!
Ingredients
- 2 lbs chicken wings flats and drumettes, patted very dry
- 1 tbsp baking powder aluminum-free is best to avoid metallic taste
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp garlic powder
- 0.5 tsp onion powder
- 1 tsp paprika smoked or sweet
- 1 tbsp olive oil
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with aluminum foil for easier cleanup, then place a wire rack on top of the foil-lined sheet. Lightly spray the wire rack with cooking spray to prevent sticking.
- This step is crucial for crispy wings: pat the chicken wings *extremely* dry with paper towels. The drier they are, the crispier they'll get. Place the dried wings into a large mixing bowl.
- In a small separate bowl, whisk together the baking powder, salt, black pepper, garlic powder, onion powder, and paprika until well combined.
- Drizzle the olive oil over the dried wings in the large mixing bowl and toss thoroughly to ensure every wing is lightly coated. Then, sprinkle the baking powder spice mixture evenly over the wings. Toss again until each wing is uniformly coated with the seasoning blend.
- Arrange the seasoned chicken wings in a single layer on the prepared wire rack, making sure there is space between each wing. Do not overcrowd the baking sheet, as this will steam the wings instead of crisping them. Use two baking sheets if necessary.
- Bake for 20 minutes, then carefully flip each wing using tongs. Continue baking for an additional 25-30 minutes, or until the wings are golden brown and perfectly crispy. For an even crispier finish, you can increase the oven temperature to 450°F (230°C) for the last 5-10 minutes, keeping a close eye on them to prevent burning.
- Once baked to your desired crispiness, remove the wings from the oven. Let them rest on the wire rack for 5 minutes before serving. This allows the skin to firm up further. Serve hot with your favorite dipping sauce, like ranch, blue cheese, or buffalo sauce.
Notes
For extra flavor, consider marinating the wings in a simple brine or a mixture of hot sauce and spices for at least 30 minutes (or up to overnight) before patting dry and applying the baking powder mix. These wings are excellent served plain, or you can toss them in a light sauce (like buffalo or BBQ) immediately after baking. Store any leftover wings in an airtight container in the refrigerator for up to 3-4 days; reheat in a hot oven or air fryer for best results to regain their crispiness.
