What You Need
- 2.5 lbs chicken wings (pick larger ones)
- 2 tbsp baking powder
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tbsp canola oil
Dry and Season
Pat wings completely dry with paper towels. Drier = crispier.
Put wings in a big bowl. Add salt, pepper, oil, and 1 tablespoon baking powder. Toss to coat.
Add remaining baking powder. Mix until every wing’s covered evenly – no bare spots.
Set Up for Success
Line a sheet pan with foil. Put a wire rack on top.
Spread wings on the rack with space between them. Air needs to circulate for even crisping.
Bake
Heat oven to 450F. Bake ~30 minutes (use convection if you have it).
Flip each wing. Bake another ~20-25 minutes until golden and crispy like restaurant wings.
Sauce or No Sauce
Toss in sauce right after baking if you want them wet. Or serve plain – the crispy skin is the star.
Moisture kills crispy skin. That’s why the drying matters so much. Pick wings the same size so they cook evenly. A flour sifter helps avoid baking powder clumps – those white spots taste like nothing good. Convection setting actually does something – moves air around for extra crispiness.
Crispy Baked Chicken Wings
Ingredients
- 2.5 lbs chicken wings pick larger ones
- 2 tbsp baking powder
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tbsp canola oil
Instructions
- Pat wings completely dry with paper towels.
- Toss wings with salt, pepper, oil and 1 tbsp baking powder in large bowl.
- Add second tbsp baking powder, coat wings evenly.
- Line sheet pan with foil and place wire rack on top.
- Arrange wings on rack with space between each.
- Preheat oven to 450°F.
- Bake 30 minutes.
- Flip wings and bake additional 20-25 minutes until golden and crispy.
- Toss in sauce immediately if desired, or serve plain.
