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Ultra Crispy Baked Chicken Wings Using Baking Powder Trick

A plate piled high with golden brown, perfectly crispy baked chicken wings catching the sunlight.
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Make truly crispy baked chicken wings in your oven without deep frying. This simple method yields juicy meat with a crunchy exterior, perfect for game day or appetizers.

Ingredients

Scale
  • 2 lbs chicken wings (drumettes and flats separated)
  • 1 tablespoon baking powder (aluminum-free recommended)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • Optional: 1/4 cup Buffalo sauce or BBQ sauce for tossing after baking

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with foil for easy cleanup, then place a wire cooling rack on top of the 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 paprika.
  4. Add the dried chicken wings to the bowl and toss thoroughly until every piece is evenly coated with the dry mixture.
  5. Arrange the coated wings in a single layer on the wire rack, ensuring there is space between each piece for air circulation. Do not overcrowd the rack.
  6. Bake for 20 minutes.
  7. Flip the wings over. Reduce the oven temperature to 400°F (200°C) and bake for another 20 to 25 minutes, or until the skin is deeply golden brown and very crisp.
  8. Remove the wings from the oven. If you wish to sauce them, place the hot wings in a clean bowl, add your desired sauce, and toss to coat.
  9. For extra crispiness after saucing, return the wings to the rack and broil for 1 to 2 minutes, watching closely to prevent burning.
  10. Serve immediately.

Notes

  • Using a wire rack allows air to circulate underneath the wings, which prevents the bottoms from steaming and becoming soggy.
  • Baking powder raises the pH level of the chicken skin, helping it brown faster and render fat for maximum crunch.
  • For the juiciest inside, make sure you pat the wings very dry before seasoning.
  • If you prefer a dry rub finish, skip the sauce step and toss with extra seasoning immediately after they come out of the oven.

Nutrition

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