Crispy Oven-Baked Chicken Wings

These oven-baked chicken wings are incredibly crispy on the outside and juicy on the inside, thanks to a secret ingredient and high heat. They're perfect as an appetizer, snack, or a main dish for any casual gathering.

Servings: 4 Prep time: 20 minutes Cook time: 55 minutes Total time: 1 hour 15 minutes Difficulty: Easy

Ingredients

• 1 kg (2.2 lbs) chicken wings, separated into flats and drumettes

• 10 g (1 tbsp) aluminum-free baking powder

• 5 g (1 tsp) fine sea salt

• 2 g (½ tsp) freshly ground black pepper

• Optional: 2 g (½ tsp) garlic powder

• Optional: 2 g (½ tsp) smoked paprika

Equipment

• Large mixing bowl

• Paper towels

• Large baking sheet

• Oven-safe wire rack

• Tongs

Instructions

1. Preheat Oven & Prep Rack (5 minutes): Preheat your oven to 220°C (425°F). Line a large baking sheet with aluminum foil for easier cleanup, then place an oven-safe wire rack on top.

2. Dry the Wings (5 minutes): Pat the chicken wings thoroughly dry with paper towels. This step is crucial for achieving maximum crispiness, so don't skip it!

3. Season the Wings (5 minutes): In a large mixing bowl, combine the baking powder, salt, black pepper, and any optional seasonings like garlic powder or smoked paprika. Add the dried chicken wings and toss until they are evenly coated.

4. Arrange on Rack (5 minutes): Arrange the seasoned wings in a single layer on the prepared wire rack. Make sure there is space between each wing to allow for proper air circulation, which helps them crisp up.

5. First Bake (30 minutes): Place the baking sheet with the wings in the preheated oven and bake for 30 minutes.

6. Flip & Finish Bake (25 minutes): Using tongs, carefully flip each wing. Continue baking for another 20-25 minutes, or until the wings are golden brown, visibly crispy, and cooked through (internal temperature should reach 74°C / 165°F).

7. Serve (optional rest, 5 minutes): Remove the wings from the oven. You can serve them immediately, or let them rest on the rack for a few minutes to allow any excess fat to drip off and further crisp up.

Tips & Variations

• Pat Them Dry: Seriously, the drier the wings, the crispier they'll get. Don't underestimate the power of paper towels!

• Don't Overcrowd: Give your wings space on the rack. Overcrowding will steam them instead of crisping them.

• Aluminum-Free Baking Powder: Using aluminum-free baking powder helps avoid any metallic aftertaste. It's the key to that extra crispy skin!

• Buffalo Wings: After baking, toss the hot wings in a sauce made from 60 ml (¼ cup) melted unsalted butter and 120 ml (½ cup) hot sauce (like Frank's RedHot).

• Garlic Parmesan Wings: Toss the baked wings with a mixture of 30 ml (2 tbsp) melted butter, 1-2 cloves minced garlic, and 30 g (¼ cup) grated Parmesan cheese.

• Spicy Kick: Add a pinch of cayenne pepper (¼ to ½ tsp) to the dry seasoning mix for an extra fiery flavor.

Estimated Nutrition Per Serving

• Calories: 450 kcal

• Protein: 45 g

• Carbohydrates: 2 g

• Fat: 30 g

Shopping List

• Chicken wings

• Baking powder

• Salt

• Black pepper

• (Optional) Garlic powder

• (Optional) Smoked paprika

Allergen Tags

contains: none (if plain)

Quick summary: Crispy Oven-Baked Chicken Wings: Pat dry, toss with baking powder & seasonings, bake on a rack at 220°C (425°F) for 55 mins, flipping halfway.