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Baked Chicken Wings

Baked chicken wings deliver all the crispy, golden perfection of fried wings without the mess and extra calories. This recipe transforms simple chicken wings into restaurant-quality appetizers that work beautifully for game day, parties, or whenever you need crowd-pleasing finger food that actually impresses.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 pounds chicken wings separated into drumettes and flats, tips discarded
  • 1 tablespoon baking powder not baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • Cooking spray or 1 tablespoon neutral oil

Equipment

  • Large rimmed baking sheet
  • Wire cooling rack that fits inside the baking sheet
  • Paper towels
  • Large mixing bowl
  • Kitchen shears or sharp knife
  • Tongs
  • Measuring spoons
  • Aluminum foil (optional, for easier cleanup)

Method
 

  1. Pat the chicken wings completely dry with multiple layers of paper towels, pressing firmly to remove as much surface moisture as possible.
  2. Combine the baking powder, salt, black pepper, garlic powder, onion powder, and smoked paprika in a large mixing bowl. Add the dried wings and toss thoroughly until every piece is evenly coated with the seasoning mixture.
  3. Line a rimmed baking sheet with aluminum foil if desired for easier cleanup, then place a wire rack on top and lightly coat it with cooking spray.
  4. Place the seasoned wings on the wire rack in a single layer, leaving space between each piece so they don't touch.
  5. Preheat your oven to 250 degrees Fahrenheit and bake the wings for 30 minutes.
  6. Increase the oven temperature to 425 degrees Fahrenheit and continue baking for 20 minutes more.
  7. Use tongs to flip each wing over, then bake for an additional 10 to 15 minutes until the skin is deep golden brown and crackling crisp.
  8. Remove the wings from the oven and let them rest on the rack for 3 to 5 minutes before serving.

Notes

For next-level crispiness, refrigerate the seasoned wings uncovered on the rack for 8 to 24 hours before baking. This extended drying time removes even more moisture from the skin, creating an impossibly crunchy exterior. Do not skip the wire rack, which allows fat to drip away and air to circulate completely around each wing. Toss the wings with sauce only after baking if you want to keep them crispy.