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Extra Crispy Baked Chicken Wings (No Fry Technique)

A close-up shot of several golden-brown, crispy chicken wings piled on a white plate.
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You can make incredibly crispy chicken wings in your oven without deep frying. This recipe uses a simple baking powder trick to achieve that satisfying crunch, perfect for game day or any party.

Ingredients

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  • 3 lbs chicken wings (flats and drumettes separated)
  • 1 tablespoon baking powder (aluminum-free works best)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional, for a little heat)
  • 2 tablespoons unsalted butter, melted (for tossing after baking)
  • Your favorite sauce (Buffalo, Honey Garlic, or Ranch seasoning)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a wire rack set over the sheet. Using a rack helps air circulate for maximum crispiness.
  2. Pat the chicken wings completely dry using paper towels. This step is crucial for crispy skin.
  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 evenly coated with the baking powder mixture. Do not skip this coating; the baking powder helps dry out the skin.
  5. Arrange the wings in a single layer on the prepared baking sheet or wire rack. Ensure there is space between each wing for even cooking.
  6. Bake for 25 minutes.
  7. Flip the wings over. Return them to the oven 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. Place them in a clean, large bowl. Drizzle with the melted butter and toss gently to coat.
  9. Toss the wings immediately with your chosen sauce or dry rub. Serve hot as a crowd pleaser appetizer or quick weeknight dinner.

Notes

  • For the absolute best results, place the coated wings on a wire rack set over a baking sheet. This allows fat to drip away and air to crisp all sides.
  • If you prefer a saucy wing, toss them in the sauce immediately after they come out of the oven while they are still hot.
  • If you are making a dry rub like Lemon Pepper, toss the wings with the melted butter first, then toss with the dry rub to help it stick.

Nutrition

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