Ingredients
Equipment
Method
- Preheat your oven to 425ºF. This high temperature is what helps achieve that lovely crispiness we’re looking for. Line a baking sheet with foil and coat it with non-stick cooking spray to prevent the wings from sticking.
- If you prefer less greasy wings, place a wire rack on top of the baking sheet. This allows the hot air to circulate around the wings, making them even crispier.
- Now, let’s prepare the wings. Pat them dry with a paper towel to remove excess moisture. This step is crucial for achieving that crispy skin. Also, make sure any wing tips are removed and that they are separated into wings and drums if they aren’t already.
- Once the wings are dry, it’s time to coat them. In a zip-top bag, combine Baking Powder, Salt, and Pepper. Shake until combined.
- Next, add the dry wings to the zip-top bag, seal it, and shake until all the wings are evenly coated. The Baking Powder will create a deliciously crispy texture.
- Place the coated wings in a single layer on the wire rack (or directly on the baking sheet if you skipped the rack). This ensures they cook evenly.
- Now for the baking. Bake for 30 to 40 minutes or until the wings are golden brown and crispy. Halfway through, flip the wings to ensure both sides are nicely crisped. You want them to be a deep golden color.
- Once they are cooked and crispy, remove them from the oven and let them sit for a few minutes. This rest time allows the juices to redistribute, keeping the wings tender.
- Finally, it’s time for the fun part! Brush on your desired sauce, whether it’s Teriyaki, BBQ, or a spicy Buffalo sauce. Toss them gently to coat.
- Serve your Baked Chicken Wings while they are warm and crispy. Enjoy with your favorite dipping sauce and sides!
Notes
Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven or air fryer to maintain crispiness.