Crispy Baked Chicken Wings (without Baking Powder)
These Crispy Baked Chicken Wings are irresistibly crunchy and flavorful without any baking powder! Perfect for game day or a cozy dinner with friends.
Equipment
- Baking Sheet
- Wire Rack
- Parchment Paper
- Mixing Bowl
Ingredients
- 2 lbs Chicken Wings fresh or thawed
- 1 tbsp Salt
- Optional Seasonings garlic powder, onion powder, cayenne pepper (optional)
Instructions
- Preheat your oven to 425°F (220°C). A high temperature is key to getting that perfect crispy texture.
- Rinse the chicken wings under cold water and pat them dry thoroughly with paper towels. Removing excess moisture is crucial for crispiness.
- In a mixing bowl, combine the dried chicken wings with salt and any additional seasonings you'd like. Toss the wings well to ensure they are evenly coated.
- Line your baking sheet with parchment paper for easy cleanup (optional). Place the wire rack on top of the baking sheet. Arrange the chicken wings in a single layer on the rack, making sure they are not touching each other.
- Bake the wings in the preheated oven for 40-45 minutes, flipping them halfway through. This helps to achieve that golden-brown color and crispy texture on both sides.
- Once the wings are cooked through and crispy, remove them from the oven and let them rest for a few minutes. Serve with your favorite dipping sauce or enjoy plain.
Notes
- Dry the wings thoroughly before seasoning to ensure maximum crispiness.
- Let the seasoned wings rest in the refrigerator for an hour for extra crunchy skin.
- Do not overcrowd the wings on the rack to allow proper air circulation.
- Freeze leftovers in an airtight container for up to three months; reheat at 425°F for 25-30 minutes.
- Customize the flavor by adding hot sauce or dried herbs to the seasoning mix.