Description
These baked chicken wings are crispy, flavorful, and easy to make in the oven. Tossed with a blend of spices and optionally coated in buffalo sauce, they make the perfect appetizer or party snack that’s healthier than traditional fried wings.
Ingredients
Scale
Chicken Wings
- 2 pounds chicken wings (drumettes and flats)
Seasoning Mix
- 1 tablespoon baking powder (aluminum-free)
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
Additional Ingredients
- 2 tablespoons olive oil
- Optional: ½ cup buffalo sauce or your favorite wing sauce for tossing
Instructions
- Preheat Oven: Preheat the oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top to allow air circulation and even crisping.
- Dry Wings: Pat the chicken wings completely dry using paper towels to remove excess moisture, which helps achieve a crispy texture.
- Mix Seasoning: In a large bowl, combine baking powder, salt, garlic powder, onion powder, black pepper, and smoked paprika to create the seasoning mix.
- Coat Wings: Add the chicken wings to the seasoning mixture and toss them thoroughly to ensure an even coating on all pieces. Then drizzle with olive oil and toss again to distribute the oil evenly.
- Arrange Wings: Place the coated wings in a single layer on the wire rack set over the baking sheet. Avoid overcrowding to ensure crispiness.
- Bake: Bake the wings in the preheated oven for 25 minutes. After this, flip them over to promote even cooking and bake for an additional 20–25 minutes until wings are golden brown and crispy.
- Broil for Extra Crispiness: For extra crisp texture, broil the wings for 2–3 minutes at the end of baking, keeping a close eye to prevent burning.
- Optional Sauce Tossing: If desired, toss the baked wings in warm buffalo sauce or your favorite wing sauce and serve immediately.
Notes
- Ensure wings are completely dry before baking for maximum crispiness.
- Don’t overcrowd the baking rack to allow proper air circulation.
- Refrigerating wings uncovered for a few hours before baking helps dry the skin further for crispiness.
