Crispy Baked Chicken Wings Recipe

Introduction

Crispy baked chicken wings are the perfect appetizer or snack for any occasion. These wings achieve a golden, crunchy skin without deep frying, making them a healthier and easy-to-make favorite. Toss them in your favorite sauce or enjoy them plain with a dip.

Ingredients

• 1½ pounds chicken wings (split and tips removed, about 18 wings)
• 1 tablespoon all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon seasoned salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil

Instructions

1. Step 1: Pat the wings dry thoroughly with a paper towel to remove excess moisture.
2. Step 2: Prepare a baking pan by lining it with foil and placing a baking rack on top. Spray the rack with cooking spray to prevent sticking.
3. Step 3: In a large bowl, mix together the flour, baking powder, seasoned salt, and black pepper. Toss the wings in this mixture until evenly coated.
4. Step 4: Arrange the coated wings on the prepared rack and refrigerate uncovered for 30 minutes, or up to 4 hours. This helps dry the coating for extra crispiness.
5. Step 5: Preheat your oven to 425°F (220°C).
6. Step 6: Remove the wings from the refrigerator and toss them with olive oil in a bowl, making sure all flour spots are moistened. Return the wings to the rack.
7. Step 7: Bake the wings for 20 minutes, then flip and bake for an additional 15 minutes. If you notice any smoke during baking, replace the foil lining to avoid burning. Continue cooking until the wings are crispy, then optionally broil for 1 minute on each side for extra crispness.
8. Step 8: Remove from the oven and toss with your favorite sauce or serve with dipping sauces.

Tips & Variations

• For extra crispy wings, make sure to pat them very dry before coating and allow the wings to rest uncovered in the fridge to draw out moisture.
• Swap seasoned salt for your favorite spice blend like Cajun or garlic powder for varied flavors.
• Try coating the wings with buffalo sauce, barbecue sauce, or honey garlic after baking for different tastes.
• Use baking powder without aluminum to avoid any metallic taste.

Storage

Store leftover baked wings in an airtight container in the refrigerator for up to 3 days. To reheat, bake them on a baking sheet at 400°F (200°C) for 10 minutes or until heated through and crispy again. Avoid microwaving as it may make the skin soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen wings for this recipe?

It’s best to use fully thawed wings to ensure even cooking and crispiness. If using frozen wings, thaw them completely and pat dry before seasoning.

Why is baking powder used in this recipe?

Baking powder helps break down the proteins in the skin and promotes browning, resulting in a crispier texture when baked.

Crispy Baked Chicken Wings Recipe

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★★★★★

4.9 from 128 reviews

This Crispy Baked Chicken Wings recipe delivers perfectly crunchy wings without frying. Coated in a light flour and baking powder mixture, then baked at high heat, these wings come out golden and crispy. Ideal for game day or a tasty snack, they can be tossed in your favorite sauce or served with dips.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: Serves 4
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken Wings

• 1½ pounds chicken wings (split and tips removed, about 18 wings)

Dry Coating

• 1 tablespoon all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon seasoned salt
• ½ teaspoon black pepper

Finishing Touches

• 1 tablespoon olive oil

Instructions

1. Pat Dry Wings: Use a paper towel to thoroughly pat the chicken wings dry. Removing moisture helps achieve crispiness when baking.
2. Prepare Baking Rack and Pan: Line a baking sheet with foil and place a wire rack on top. Spray the rack with cooking spray to prevent sticking.
3. Coat Wings with Dry Mix: In a bowl, combine all-purpose flour, baking powder, seasoned salt, and black pepper. Toss the wings in this dry mixture until evenly coated. Arrange wings on the prepared rack and refrigerate uncovered for 30 minutes up to 4 hours. This resting step helps dry the wings further for crispiness.
4. Preheat Oven: Set your oven to 425°F (220°C) to get it hot and ready for baking.
5. Oil the Wings: Remove wings from fridge and toss with olive oil in a bowl, making sure the flour coating is evenly moistened without any dry spots. Place wings back onto the baking rack.
6. Bake Wings: Bake wings in the preheated oven for 20 minutes. Then, flip each wing and bake for an additional 15 minutes. If the wings start to smoke, replace the foil on the pan to prevent burning. Continue cooking until the wings are crisp. For extra crispiness, broil each side for 1 minute if desired.
7. Serve: Toss the crispy baked wings in your favorite sauce or serve alongside dips for a delicious meal or snack.

Notes

• Refrigerating the wings uncovered before baking helps dry out the skin for maximum crispiness.
• Use a wire rack to allow air to circulate around the wings, preventing sogginess underneath.
• Baking powder creates a bubbly texture on the skin that crisps up nicely in the oven.
• Keep an eye while broiling to avoid burning the wings.
• Feel free to customize with different sauces from buffalo to BBQ for variety.

Keywords: crispy baked chicken wings, baked chicken wings, easy chicken wings, party appetizer, game day snack