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Extra Crispy Baked Chicken Wings with Baking Powder

A pile of perfectly cooked, crispy chicken wings coated in a shiny glaze, served on a white plate.
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A reliable recipe for achieving extra crispy chicken wings using only your oven and baking powder, eliminating the need for 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)

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a baking sheet with foil and place a wire 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, combine the baking powder, salt, pepper, garlic powder, and cayenne pepper.
  4. Add the dried chicken wings to the bowl. Toss thoroughly until every piece is lightly and 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.
  6. Bake for 25 minutes.
  7. Flip each wing over. Return the wings to the oven and bake for another 20 to 25 minutes, or until the skin is deeply golden brown and very crisp.
  8. Remove from the oven and immediately toss with your preferred sauce, such as Buffalo sauce or Honey Garlic glaze, if desired. Serve hot.

Notes

  • Using aluminum-free baking powder results in a cleaner flavor profile.
  • Do not skip drying the wings; excess moisture prevents crisping.
  • For the crispiest results, do not overcrowd the baking rack. Use two racks if necessary.

Nutrition

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