Description
These easy baked chicken wings are crispy, flavorful, and perfect for a quick snack or game day treat. Coated with a seasoning blend of smoked paprika, garlic, onion powder, and a touch of brown sugar, then baked to golden perfection, these wings require no frying and make a healthier alternative while still delivering great taste and crunch.
Ingredients
Scale
Chicken Wings
- 2 pounds chicken wings (split into flats and drumettes, skin-on)
Seasoning Mix
- 1 tablespoon baking powder (aluminum-free)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
- 1 teaspoon brown sugar
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top to allow air circulation for crispy wings.
- Dry the Wings: Pat the chicken wings very dry using paper towels. Removing excess moisture helps achieve crispiness during baking.
- Mix Seasoning: In a large bowl, thoroughly combine baking powder, smoked paprika, garlic powder, onion powder, salt, black pepper, cayenne pepper (if using), and brown sugar.
- Coat the Wings: Add the chicken wings to the seasoning mix bowl and toss well until all pieces are evenly coated.
- Arrange on Rack: Place the seasoned wings in a single layer on the wire rack set over the baking sheet.
- First Bake: Bake the wings for 20 minutes in the preheated oven to start crisping the skin.
- Flip and Continue Baking: Flip each wing over to ensure even crisping, then bake for another 20–25 minutes until they are golden, crispy, and cooked through.
- Rest and Serve: Remove the wings from the oven and let them rest for 5 minutes before serving hot to allow juices to settle.
Notes
- Make sure to use aluminum-free baking powder to avoid any metallic taste.
- Patting the wings dry is essential for maximum crispiness.
- Using a wire rack helps circulate hot air around the wings for even cooking.
- Adjust cayenne pepper based on preferred spice level or omit for mild wings.
- Allow wings to rest briefly after baking to keep them juicy.
