Perfectly Crispy Oven-Baked Wings
Crispy oven-baked chicken wings promise golden, crackly skin and juicy, tender meat with a fraction of the effort of frying. These wings are ideal for game days, family gatherings, or just because! Follow this easy, detailed guide, and you’ll have restaurant-quality wings straight from your oven.
Start by preheating your oven to 425°F (220°C). This high temperature is crucial for achieving crispy skin. Line a baking sheet with aluminium foil or parchment paper for easy cleanup. Place an oven-safe wire rack on top of the baking sheet. This setup allows heat to circulate each wing, cooking them evenly and making them crispy on all sides.
Using paper towels, pat each chicken wing dry. Removing excess moisture is a must for crispy wings since any residual water will create steam, which prevents the skin from crisping up. For extra dryness, you can even place the wings uncovered in the fridge for an hour before cooking.
In a small mixing bowl, combine 1 tablespoon baking powder, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika (if desired), and freshly ground black pepper. This blend of spices adds a well-rounded, savoury flavour that complements the crispiness.
Place the wings in a large bowl and sprinkle the seasoning mixture over them. Toss the wings until each piece is well coated. Be sure the baking powder is evenly distributed, as uneven seasoning can lead to uneven crispiness. Avoid using too much baking powder, as it may create a slightly bitter taste.
Arrange the wings on the wire rack in a single layer, making sure they do not touch each other. This spacing allows heat to reach every side of the wings, preventing sogginess and promoting even crisping.
Lightly coat the wings with a spritz of cooking spray or a thin layer of olive oil. This additional layer of fat helps the wings brown and crisp up beautifully.
Bake the wings in the preheated oven for 25 minutes. After the first bake, carefully remove the baking sheet from the oven and use tongs to flip each wing. This step ensures that both sides of the wings are cooked evenly and will result in an all-over crisp texture.
Return the baking sheet to the oven and bake for another 20–25 minutes, or until the wings are deep golden brown and the skin is crispy to the touch. If you like your wings extra crispy, try broiling them on high for an additional 2–3 minutes at the end. Keep a close eye on the wings during broiling to prevent burning.
When the wings are done, take them out of the oven and allow them to rest for about 5 minutes. This short resting time lets the juices redistribute in the meat, keeping each bite juicy while maintaining the crispy skin. Serve the wings hot with your favourite dipping sauces, such as ranch, blue cheese, or a classic buffalo sauce. For a fresh kick, garnish with chopped green onions or a sprinkle of parsley.
Tips for Achieving Perfectly Crispy Chicken Wings;
Pat Dry Completely: Moisture is the enemy of crispiness. Make sure your wings are as dry as possible before seasoning.
Do Not Skip the Rack Setup: The elevated rack allows air to circulate the wings, which is essential for even cooking.
Use Baking Powder, Not Baking Soda: This is a common mix-up. Baking powder has the right composition to create crispy skin without leaving a soapy taste.
Monitor Broiling Closely: Broiling at the end is optional but can give an extra crisp to your wings. Just make sure to watch them, as broilers can vary and go from golden to burnt quickly.
Ingredients;
To make the most flavorful, crispy chicken wings, here’s what you’ll need:
- 2 pounds chicken wings, split into drumettes and flats (remove the wing tips if not pre-cut)
- 1 tablespoon baking powder (not baking soda – this is critical for the recipe’s success!)
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika (optional, for a smoky depth of flavour)
- Freshly ground black pepper, to taste
- Olive oil or cooking spray, for a light coating
Why Baking Powder?
The secret ingredient here is baking powder, not to be confused with baking soda. Baking powder helps dry out the chicken skin by altering its pH, encouraging it to become more alkaline and thus browning better in the oven. This pH change leads to a crisp, evenly browned skin that makes these oven-baked wings rival fried ones.