Description
A straightforward method to achieve golden, crispy oven-baked chicken wings without deep frying, using a two-temperature bake technique for consistent results.
Ingredients
Scale
- 2½ pounds chicken wings
- 1 tbsp baking powder
- 1 tsp kosher salt
- 1 tsp garlic powder
- ½ tsp black pepper
Instructions
- Preheat: Preheat oven to 250°F. Line baking sheet with foil and place wire rack on top.
- Dry: Pat wings completely dry with paper towels.
- Season: Toss wings with baking powder, salt, garlic powder, and pepper.
- Bake Low: Arrange on rack and bake at 250°F for 30 minutes.
- Bake High: Increase oven to 425°F and bake for 40–45 minutes more.
- Rest: Let rest for 5 minutes, then serve as-is or toss with sauce.
Notes
Use aluminum-free baking powder to avoid a metallic aftertaste. Ensure wings are completely dry before seasoning for maximum crispiness. Avoid overcrowding the pan to ensure proper airflow.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 90 mg
Keywords: crispy chicken wings, oven baked wings, healthy wings, easy appetizers, baking powder wings