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The Secret to Ultra Crispy Oven Baked Chicken Wings (Using Baking Powder)

A close-up of a pile of golden brown, crispy baked chicken wings on a white plate.
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Make shatteringly crispy chicken wings in your oven without deep frying. This simple technique yields juicy meat and crunchy skin, perfect for game day or easy weeknight snacks.

Ingredients

Scale
  • 3 lbs chicken wings (flats and drumettes separated)
  • 1 tablespoon baking powder (aluminum-free preferred)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with aluminum foil for easy cleanup. Place a wire cooling rack on top of the baking sheet.
  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 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. Do not overcrowd the rack.
  6. Bake for 25 minutes at 425°F (220°C).
  7. Flip the wings over. Reduce the oven temperature to 400°F (200°C) and bake for another 15 to 20 minutes, or until the skin is deeply golden brown and very crisp.
  8. Remove from the oven. Toss immediately with your favorite sauce (like buffalo or BBQ) if desired, or serve dry with dipping sauces.

Notes

  • Use aluminum-free baking powder for the best flavor results.
  • For extra crispiness, you can broil the wings for the last 1-2 minutes, watching them closely to prevent burning.
  • If you plan to sauce the wings, toss them right before serving to maintain maximum crunch.

Nutrition

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