Crispy Oven-Baked Chicken Wings
These oven-baked chicken wings turn deeply golden and crisp without deep frying. A light coating of baking powder and salt helps the skin dry out, blister, and crunch while the meat stays juicy.
Servings6 Portions
Prep Time10 Mins
Cook Time70 Mins
Difficulty
Easy
Ingredients
6
- chicken wings4 lb
- baking powder5 tsp
- salt0.8 tsp
- oil spray
Step-by-Step Instructions
01
Dry the wings thoroughly. For the crispiest skin, place them uncovered in the refrigerator for several hours or overnight; if short on time, pat them very dry with paper towels.
02
Position one oven rack in the lower-middle of the oven and another in the upper-middle. Preheat the oven to 250°F / 120°C.
03
Line a large baking sheet with foil for easy cleanup. Set a wire rack on top and coat the rack lightly with oil spray.
04
Place the wings in a large bowl or resealable bag. Add the baking powder and salt, then toss until every wing is evenly and lightly coated.
05
Arrange the wings skin-side up on the prepared rack in a single layer. They can sit close together, but avoid overlapping so the hot air can circulate.
06
Bake the wings on the lower-middle rack for 30 minutes. This low-temperature stage helps render fat and dry the skin.
07
