Description
Enjoy perfectly crispy and flavorful chicken wings, ideal for celebration nights or casual gatherings. These wings are baked to golden perfection using a simple method with baking powder for that unbeatable crunch.
Ingredients
Scale
Chicken Wings
- 2 pounds chicken wings, split at the joints and tips removed
Seasoning
- 1 tablespoon baking powder (aluminum-free)
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Prepare the Wings: Pat the chicken wings completely dry using paper towels to remove any moisture. This step is essential to ensure maximum crispiness during baking.
- Season the Wings: In a large bowl, toss the dry chicken wings with baking powder, salt, and black pepper until evenly coated. The baking powder helps create a crispy skin that mimics frying.
- Arrange for Baking: Place a wire rack on top of a baking sheet to allow air circulation beneath the wings. Arrange the wings in a single layer on the rack, making sure they are not touching each other.
- Bake the Wings: Preheat your oven to 425°F (220°C). Bake the wings for 25 minutes, then carefully flip them over and continue baking for an additional 20-25 minutes until the wings are golden brown and crispy.
- Rest and Serve: Remove the wings from the oven and let them rest for about 5 minutes. This allows the juices to redistribute and the skin to remain crisp. Serve plain or toss in your favorite sauce before serving.
Notes
- Use aluminum-free baking powder to avoid any metallic taste.
- Patting wings completely dry is key for crispiness.
- Wings can be tossed in buffalo or barbecue sauce after baking if desired.
- Using a wire rack prevents the wings from sitting in their fat and steaming.
- For extra crispiness, you can broil the wings for 1-2 minutes at the end of baking, watching carefully to prevent burning.