Here’s a simple and delicious Crispy Baked Chicken Wings recipe that comes out golden and crunchy without deep-frying:
Ingredients (for 2–3 servings)
1 kg (about 2 lbs) chicken wings, tips removed and wings separated at the joint
1½ tbsp baking powder (NOT baking soda)
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp paprika (optional, for color and flavor)
½ tsp onion powder (optional)
Cooking spray or a little oil
Optional sauce for tossing:
2 tbsp butter, melted
2 tbsp hot sauce (like Frank’s RedHot)
Honey or garlic for flavor variations
Instructions
Preheat the oven:
Preheat your oven to 220°C (425°F). Line a baking sheet with foil and place a wire rack on top. The wire rack lets air circulate and keeps wings crispy.
Prepare the wings:
Pat the wings dry thoroughly with paper towels. Removing moisture is key for crispiness.
Coat with baking powder and spices:
In a large bowl, combine baking powder, salt, pepper, garlic powder, paprika, and onion powder. Toss the wings in the mixture until evenly coated.
Arrange on the rack:
Place wings on the wire rack in a single layer. Lightly spray or brush with oil to help browning.
Bake:
Bake for 40–50 minutes, flipping halfway through. The wings should be golden brown and crispy.
Optional – Toss in sauce:
If you want buffalo-style wings, toss baked wings in a mixture of melted butter and hot sauce.
Serve:
Serve hot with celery sticks and blue cheese or ranch dressing on the side.
Crispy Baked Chicken Wings
