Description
These oven-baked chicken wings are shatteringly crispy on the outside and juicy on the inside—no fryer required. Using a simple baking powder dry-brine and a two-temperature bake, they come out perfectly golden and ready to be tossed in your favorite sauce.
Ingredients
Scale
- 3 lbs chicken wings, separated into drumettes and flats
- 1 tablespoon aluminum-free baking powder
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
Instructions
- Pat wings completely dry with paper towels.
- Mix baking powder, salt, pepper, garlic powder, and smoked paprika. Toss wings until evenly coated.
- Arrange wings on a wire rack set over a baking sheet. Refrigerate uncovered at least 4 hours or overnight.
- Preheat oven to 250°F (120°C). Bake wings for 30 minutes.
- Increase oven temperature to 425°F (220°C) and bake 40–50 minutes, flipping halfway, until golden and crispy.
- Rest 5 minutes, then toss in your favorite sauce and serve.
Notes
Air-chilling the wings is key for crispiness. To reheat leftovers, bake at 375°F for 5–10 minutes or air fry until hot and crisp.
- Prep Time: 15 minutes (plus 4 hours chill time)
- Cook Time: 1 hour 20 minutes
- Category: Appetizer, Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: ~8 wings (½ lb)
- Calories: 370
- Sugar: 0 g
- Sodium: 620 mg
- Fat: 27 g
- Saturated Fat: 7 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 32 g
- Cholesterol: 125 mg
Keywords: chicken wings, crispy baked wings, game day appetizers, oven wings, buffalo wings