Oven Baked Chicken Wings

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Oven-Baked Crispy Chicken Wings

  • Prep time: 10 minutes

  • Cook time: 45–50 minutes

  • Servings: 4 people

  • Difficulty: Easy

Ingredients

  • 4 lbs Chicken wings (flats and drumettes separated)

  • 1 tbsp Aluminum-free baking powder (NOT baking soda)

  • ½ tsp Salt

  • ½ tsp Black pepper

  • 1 tsp Garlic powder

  • 1 tsp Paprika

  • Optional: Your favorite Buffalo, BBQ, or Garlic Parm sauce for tossing.

Instructions

  1. Dry the Wings: This is the most important step. Pat the wings extremely dry with paper towels. Any moisture will steam the wings instead of crisping them.

  2. The Coating: In a large bowl, whisk together the baking powder, salt, pepper, garlic powder, and paprika. Add the wings and toss until every wing is lightly and evenly coated.

  3. The Setup: Line a baking sheet with foil (for easy cleanup) and place a wire cooling rack on top. Spray the rack with non-stick spray.

  4. Arrange: Place the wings on the rack in a single layer. Leave space between them so air can circulate.

  5. Bake: Place in a cold oven and turn the heat to 425°F (220°C). Bake for 45–50 minutes, flipping halfway through, until the skin is golden brown and bubbling.

  6. Toss & Serve: Remove from the oven and let rest for 5 minutes. Toss in sauce or serve dry.

Nutrition Information (Per Serving – Unsauced)

Nutrient Amount
Calories 420 kcal
Protein 36g
Total Fat 28g
Carbs 1g
Sodium 480mg

Notes & Pro-Tips

  • The Baking Powder Trick: It sounds weird, but the baking powder breaks down the peptide bonds in the skin. Just ensure it is aluminum-free, or you might notice a slightly metallic aftertaste.

  • Cold Oven Start: Starting in a cold oven allows the fat to render out slowly as the temperature rises, leading to a crispier result than jumping straight into high heat.

  • Don’t Crowd: If the wings are touching, they will be soggy. Use two pans if necessary.

Health Benefits

  • High Protein: Excellent for muscle repair and satiety.

  • Lower Fat: By baking on a rack, the excess fat drips away from the meat rather than the wings soaking in it (as they do in a deep fryer).

  • Keto/Paleo Friendly: Naturally low-carb and gluten-free.

Q&A

Q: Can I use baking soda instead?A: No! Baking soda has a very different chemical reaction and a strong, bitter soapy taste. Stick to baking powder.

Q: Why aren’t my wings getting crispy?A: They were likely still damp when you coated them. Next time, try letting the coated wings sit uncovered in the fridge for an hour before baking to “air dry” the skin further.

Q: Can I cook these from frozen?A: Technically yes, but they won’t be crispy. Thaw them completely and dry them thoroughly for the best results.

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