Crispy Oven-Baked Chicken Wings with Baking Powder
A light coating of baking powder helps the skin dry out and blister in the oven, so these wings come out crisp without a deep fryer. The seasoning is simple, which makes them a good base for any sauce. Serve them for game day or as a casual dinner with celery and a dip.
Preparation Steps
Heat the oven to 425°F (220°C). Line a rimmed baking sheet with foil, set a wire rack on top and brush the rack with a little of the olive oil.
Pat the wings very dry with paper towels. The drier the skin, the crispier it will get.
In a large bowl, mix the baking powder, salt, pepper, garlic powder and onion powder. Add the wings and toss until every piece is lightly and evenly coated.
Arrange the wings on the rack in a single layer, skin side up, with space between them. Brush or drizzle them lightly with olive oil.
Bake for 25 minutes, then flip the wings and bake for another 20 to 25 minutes, until the skin is deep golden and crisp.
Check that the thickest wing reads at least 165°F (74°C) on an instant-read thermometer. Rest for 5 minutes before serving plain or tossed in your favorite sauce.
Tips & Variations
- Use aluminum-free baking powder and measure carefully; too much can leave a bitter, metallic taste.
- Toss the hot wings in buffalo sauce, honey garlic glaze or lemon pepper butter right before serving.
- Refrigerate leftovers for up to 3 days. Reheat on a rack at 400°F (200°C) for 8 to 10 minutes until steaming hot and crisp again.
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