Description
Crispy and flavorful baked chicken wings, seasoned with a blend of spices and baked to golden perfection. These wings are easy to prepare and perfect as a party appetizer or game day snack, with an option to toss in your favorite wing sauce for extra zest.
Ingredients
Scale
Chicken Wings
- 2 pounds chicken wings (drumettes and flats)
Seasoning Mix
- 1 tablespoon baking powder (aluminum-free)
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
Additional Ingredients
- 2 tablespoons olive oil
- Optional: ½ cup buffalo sauce or your favorite wing sauce for tossing
Instructions
- Preheat oven and prepare rack: Preheat the oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top to allow air circulation and even cooking of the wings.
- Dry the wings: Thoroughly pat the chicken wings dry with paper towels to remove moisture, which helps achieve crispiness.
- Mix seasonings: In a large bowl, combine the baking powder, salt, garlic powder, onion powder, black pepper, and smoked paprika to create the seasoning blend.
- Coat the wings: Add the chicken wings to the bowl and toss them well to coat evenly with the seasoning mixture. Drizzle olive oil over the wings and toss again to ensure every piece is coated.
- Arrange wings on the rack: Lay the wings out in a single layer on the prepared wire rack, making sure they are not touching to promote crispiness.
- Bake the wings: Bake the wings for 25 minutes, then flip them over and bake for another 20–25 minutes until they are golden brown and crispy.
- Optional broiling: For extra crispiness, broil the wings for an additional 2–3 minutes, keeping a close eye to avoid burning.
- Toss with sauce (optional): If desired, toss the hot wings in warm buffalo sauce or your favorite wing sauce before serving for a spicy, flavorful kick.
Notes
- Dry the wings thoroughly before baking to achieve maximum crispiness.
- Do not overcrowd the baking rack; wings should be spaced out for even cooking.
- Refrigerate wings uncovered for a few hours prior to baking to help dry out the skin further for crispier results.
