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Ultimate Crispy Baked Chicken Wings (No Frying Required)

A pile of golden brown, crispy chicken wing pieces served on a white plate, highlighted by sunlight.
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Make incredibly crispy chicken wings in your oven without deep frying. This recipe uses a simple dry coating to achieve a crunchy exterior while keeping the inside juicy.

Ingredients

Scale
  • 2 lbs chicken wings, separated into flats and drumettes
  • 1 tablespoon baking powder (not baking soda)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 tablespoon olive oil (optional, for sauce adherence)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil and 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 medium bowl, combine the baking powder, salt, pepper, garlic powder, and onion powder.
  4. Add the dried chicken wings to the bowl. Toss thoroughly until every piece is evenly coated with the dry 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 20 minutes.
  7. Flip the wings 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. If you plan to toss them in sauce (like honey garlic or lemon pepper), remove them from the oven, toss immediately with your desired sauce or seasoning, and serve hot.

Notes

  • For extra crispiness, do not skip the baking powder; it raises the skin’s pH level, helping it brown and crisp faster.
  • If you prefer a sauced wing, toss them immediately after they come out of the oven while they are still hot so the sauce adheres well.
  • For a dry rub finish, toss the hot wings with your favorite seasoning blend right after baking.

Nutrition

Find it online: https://delishdreams.com/crispy-baked-chicken-wing-recipe-no-fry/