Description
Extra-crispy baked chicken wings made with a baking powder hack and a low-then-high oven bake. No frying, no flour, just crackly oven wings for any sauce.
Ingredients
Units
Scale
- 10 party wings, patted dry
- 1 tbsp baking powder (not baking soda)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 cup sauce of choice (such as Assi Sweet Chili K-Chicken)
Equipment
Instructions
- Season. Toss the wings in a large bowl with the salt, pepper, and baking powder until evenly coated in a thin layer.
- Rack them up. Line an oven pan with foil and set the wings on an oven-safe rack over the pan.
- Low and slow. Bake at 250F for 30 minutes to dry the skin.
- Crank the heat. Without removing them, raise the oven to 425F and bake 40 more minutes until deep golden and crispy.
- Rest. Let the wings rest 5 minutes.
- Sauce. Toss with your favorite sauce in a clean bowl and serve right away.
Notes
- Use baking powder, not baking soda; too much soda tastes metallic.
- Aluminum-free baking powder avoids any off aftertaste.
- Pat the wings dry first; drier skin crisps better.
- Bake on a rack so air crisps the bottoms instead of steaming them.
- Sauce only at the end, and reheat leftovers in the oven or air fryer to re-crisp.
- Prep Time: 5
- Cook Time: 70
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: about 4 wings
- Calories: 360 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 24 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 30 g
- Cholesterol: 140 mg