Description
These Crispy Baked Chicken Wings are perfectly crunchy and flavorful, using a combination of baking powder and flour to achieve a golden, crisp texture without deep frying. Ideal for a game day snack or casual dinner, they are baked in the oven to juicy perfection and can be tossed in your favorite sauce or served with dips.
Ingredients
Scale
Chicken Wings
- 1½ pounds chicken wings (split and tips removed, about 18 wings)
Dry Mix
- 1 tablespoon all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon seasoned salt
- ½ teaspoon black pepper
Other
- 1 tablespoon olive oil
Instructions
- Dry the Wings: Pat wings dry thoroughly with a paper towel to remove any excess moisture; this step helps them crisp up during baking.
- Prepare the Baking Rack: Line a baking pan with aluminum foil and place a baking rack on top. Spray the rack with cooking spray to prevent sticking.
- Coat the Wings: In a bowl, combine the flour, baking powder, seasoned salt, and black pepper. Toss the wings in this dry mixture until evenly coated.
- Chill the Wings: Place the coated wings on the prepared rack and refrigerate uncovered for 30 minutes, or up to 4 hours for better crispiness.
- Preheat Oven: Preheat your oven to 425°F (220°C) while the wings chill.
- Oil the Wings: Toss the wings with olive oil in a bowl to ensure there are no dry spots of flour remaining. Return wings to the prepared rack on the baking pan.
- Bake the Wings: Bake wings in the preheated oven for 20 minutes. Flip them over and continue baking for another 15 minutes. If smoke appears from the foil, replace it with fresh foil.
- Crisp and Broil: Bake until the wings are crisp. For extra crispiness, broil the wings for 1 minute on each side, watching carefully to avoid burning.
- Serve: Toss the wings with your favorite sauce or serve them alongside dips for a delicious appetizer or meal.
Notes
- Ensure wings are very dry before coating to maximize crispiness.
- Refrigerating the wings uncovered helps dry out the skin, improving the crispness.
- Baking powder is key to achieving that crispy skin without frying.
- If your oven causes the foil to burn or smoke, replace it promptly to avoid flavor contamination.
- Broiling is optional but recommended for an extra crispy finish.
- Wings can be served plain, with classic buffalo sauce, or any dipping sauce of your choice.
